Ingredients
2 cup corn meal
1/4 tsp soda
2 tsp baking powder
1 tsp salt
2 eggs, beaten
2 cup sour milk(add 2tb.vinegar>>>
1 to sweet milk.)
2 tbsp melted fat or bacon grease
Directions
Sift together dry ingredients. Add eggs to milk and stir into dry
ingredients. Add melted fat. Pour into greased pan 8" square. Bake
at 425 F. for 20-30 min. Serve hot plain, or butter generously and
pour Bre'r Rabbit Syrup over (or Steen's Cane syrup). Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
Servings: 8 servings
Corn Bread I Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the far past, at least as far as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, main course and desserts, a very modern way of dining. Aspicius also recounts how the Roman chefs made use of a good variety of spices, including a few that are still present in modern kitchens like basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and tastes led to a torrent in books on cookery, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the families of Europe competed with each other to serve up the best banquets, and as a consequence, the best chefs and their recipes increased in prestige. However, it was during the nineteenth century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to help cooks of their time. The TV revolution gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Corn Bread I recipe.
