Ingredients
10 oz frozen cut corn, defrosted
17 oz can cream-style corn
3 eggs, well beaten
1/2 cup whole milk
1 tsp salt
1/4 tsp pepper
1/2 cup cracker crumbs or
1/2 cup fine dry bread crumbs
1 butter or margarine
Directions
1. In a medium-sized bowl place cut corn. Add can of cream-style corn
and mix together well. To corn mixture add milk, beaten eggs, salt
and pepper. Stir until thoroughly blended. 2. Lightly butter a
2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn
mixture into casserole. Cover with 1/3 of the crumbs. Dot with
butter. Repeat until all ingredients are used. Be sure to end with
crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6
minutes. Remove cover and heat for an additional 1 minute. Tip: If a
browner crust is desired, place in a hot oven (425øF.) for 5 minutes.
Servings: 6 servings
Corn Casserole Ii Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Written cooking instructions as a concept can be found way back into antiquity, certainly as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, these, early cook books were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some clay tablets in the Sumerian language describing 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 drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were two recipe books from the 14th Century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that appears on menues today, but instead descriptions of the types of meals cooked for the upper classes of the period. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, including basil and coriander. The introduction of these new herbs and spices created an increase in manuscripts on food, some of which are now in academic collections. Over the following few hundred years, the upper classes competed to serve up the best banquets, and as a result the best cooks and their recipe collections could command a high salary. Even so, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous 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, verifying, and writing down recipes to help cooks of their time. Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Corn Casserole Ii recipe.
