Ingredients
1 package corn bread mix (see mm#: 31)
2 eggs
1 cup milk
4 tbsp melted butter (1/2 stick)
Directions
Preheat oven to 400 F. Grease or spray with food release 1 eight inch
square pan or 12 muffin cups.
Empty mix into a mixing bowl. In separate bowl beat liquid
ingredients until well mixed, and stir into dry ingredients until
just moistened. Don't overmix. Spoon batter into prepared pan or
muffin cups. A #12 food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.
Bake muffins for 20 min., bread for 25 to 30 min.
Variations: use 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 cups
Cornmeal. Add sugar as desired.
Substitute buttermilk in place of sweet milk + pinch or 2 of baking
soda.
Yield: 1 pan or 12 muffins.
Servings: 1 servings
Corn Bread Or Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy roman citizens. He recounts how the meals were split into starters, main course and afters, a style of dining still practiced today. He also recounts how the ancient Romans were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Closer to modern times, we find a couple of cookery books which date from the fourteenth century ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is popular today, but instead accounts of the types of food prepared for the rich people of that period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on food, many of which are kept safe in private libraries. Over the following few centuries, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books are in great demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Corn Bread Or Muffins recipe.
