Ingredients
1 cup white flour
1 cup corn flour or fine cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
2 tbsp melted butter
Directions
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it's good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs;
then stir in the milk and the butter. Pour the wet ingredients into
the dry ones and stir just enough to combine, in about 15-or-16
strokes. Overmixing causes the cornbread to be tough. Pour into a
buttered baking pan and bake until the cornbread is firm and a
toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Cornbread (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of meal recipes back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
Later, there are some interesting books dating from the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of that time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices caused an eruption in books on cooking, some of which still exist in private collections. The arrival of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cornbread (Prodigy) recipe.
