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
We can read the history of meal recipes far back into antiquity, at least as far as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in 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 making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef tells us how the ancient chefs were skilled in the use of many different herbs, including a few you will know like bay, mint and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including parsley and basil. The introduction of these new foods and spices prompted an increase in books on cooking, most of which are kept safe in private cookery archives. Over the following few centuries, the rich families of the West strove to offer the best banquets, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were greatly in demand due to higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Bread I recipe.
