Ingredients
5 tbsp butter
1/2 cup white cornmeal
1/2 cup all-purpose flour
1/4 tsp salt
1 1/2 tsp sugar
1 1/2 tsp baking powder
1 egg
3/4 cup milk
Directions
PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side
up. Set remaining butter aside. Adjust oven racks to middle position
and heat oven to 425F. Sift the cornmeal with the flour, salt, sugar
and baking powder into a large bowl. Beat egg lightly with milk and
stir into dry ingredients until batter is lump-free. Stir in 2 1/2
tablespoons melted butter.
COOKING AND SERVING: Drop tablespoons of the batter onto the
parchment paper, 5 inches apart.. With the back of a spoon, spread
batter into 4-inch discs, leaving a 1-inch margin between them. Bake
until browned, 10 to 12 minutes. Brush crisps with the remaining
butter and cool on wire rack. (Can store for 1 week in airtight
container.)
Makes 20 crisps.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
Servings: 20 servings
Corn Crisps Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Recipes as a concept can be traced back into ancient history, in fact as far as the ancient Egyptians, and possibly even further. However, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few clay 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 and blissful. During the time of the Roman Empire a roman called Apicius compiled a number of documents detailing recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he tells us how the early Romans used many spices and herbs, including a few that are still present in modern kitchens for example thyme, mint and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in manuscripts on cookery, many of which are kept safe in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the best banquets, and because of this the best chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 20th century, cookery books were highly popular due to higher levels of literacy, people having increased free time and disposable income. The introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Corn Crisps recipe.
