Ingredients
DEIDREANNE PENRODFGGT98B
1 1/4 cup flour
3/4 cup yellow cornmeal
1/4 cup granulated sugar
4 1/2 tsp baking powder
1 tsp salt
1 egg, slightly beaten
1 cup milk
1/3 cup butter, melted ---or----
1/3 cup vegetable oil
Directions
Corn Bread from Scratch 2 to 3 hours
Corn bread mix is so successful you really don't need to make it from
scratch, but it costs more than a hand-mixed version. I grease the
mold for corn bread with bacon drippings.
To Cook: In a medium bowl, sift together the flour, cornmeal, sugar,
baking powder, and salt. Make a well in the center. Turn the egg,
milk, and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into a greased 2-quart mold, cover
with a plate, and place on a trivet or rack in the bottom of the slow
cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau,
Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Servings: 6 servings
Corn Bread From Scratch Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early recipes were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Moving on, there are some interesting books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but instead accounts of the types of meals on the tables of the rich and powerful of that time. During the following few centuries, the powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe publications were greatly in demand as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Corn Bread From Scratch recipe.
