Ingredients
1/2 cup butter, softened -- at room
1 temperature
1/2 cup sugar
1 cup yellow cornmeal
2 eggs at room temperature
1 tsp salt
1 1/2 cup all-purpose flour (approx)
Directions
Preheat oven to 375 degrees Fahrenheit. Stir the butter into a soft
mass; slowly add sugar, blending together well. Add cornmeal, eggs,
and salt. Beat until the mixture is smooth; add 1-1/4 c. flour (the
mixture will be soft and moist). Roll the dough out to 1/4"
thickness; if the dough is too sticky to roll, add 1/4 c. flour and
blend into the top of the dough with your hands (I find it's also
easier if you roll out on a lightly floured board). Cut out 4 dozen
1-1/2" rounds with a cookie cutter (I've also used squares, etc. --
whatever cutters I had handy at the time). Place close together on a
lightly greased baking sheet, but don't let them touch. Bake on
center shelf for about 22 minutes or until biscuits are just starting
to turn slightly brown around the edges. Near the end of this baking
period turn the baking sheet around for even cooking. If the biscuits
near the outer edges of the sheet are browning too fast then just
remove them if they're done or rearrange the biscuits on the sheet so
the brown-er ones get moved to the center. Remove biscuits from the
oven and cool on a rack. These are wonderful served warm; they freeze
very well and can be warmed up when ready to serve.
If not freezing them, keep at room temperature in an airtight
container. Kept this way the biscuits will last up to 10-14 days.
These biscuits are terrific served with coffee or tea, or with a dish
of fresh fruit. They are slightly sweet with a wonderful, grainy
texture due to the cornmeal in the recipe. They're quite addictive.
(makes 4 dozen, but they don't last long!)
Recipe By :
Servings: 4 servings
Corn Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can follow the history of meal recipes way back into history, in fact as far into history as the ancient Egyptians, and maybe further still. However, these, old recipes were just very simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move on, there were some books from the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that appears on menues today, but rather recipes for the types of meals cooked for the upper classes of the period. During the next few centuries, the upper-class families of the West strove to serve the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were greatly in demand due to better eduction, people having more spare time and having more money. |
We hope you enjoy this Corn Biscuits recipe.
