Ingredients
1/4 cup shortening
1/4 cup white sugar
2 tbsp cornstarch
2 tbsp vinegar
1 tsp salt
1 1/2 cup flour
1 cup cornmeal
1 cup water
Directions
Cream the shortening and sugar. Add the cornstarch, vinegar & salt.
Alternately beat in the remaining ingredients, mixing well. Spoon
into a well oiled muffin tin. Bake at 400F for 20 minutes or until
golden.
Recipe by Mark Satterly
Servings: 12 muffins
Corn Muffins (Satterly) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into antiquity, in fact as far into history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these early cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts are some stone 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 blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, a very modern way of dining. Additionally, he describes how the early Romans used many different herbs, including some that we all recognise such as bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley and basil. These new foods and spices was responsible for an outbreak in publications on food, the majority of which still exist in private libraries. During the next few hundred years, the powerful and wealthy houses strove to serve up the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Muffins (Satterly) recipe.
