Episode 198 – Kalanag, the Nazi Magician
Download standard podcast mp3 file – Episode 198
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Brill 4-Way Joint Plan
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Gibtown, through the Camera Lens of Diana Philips
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Maskelyne’s book
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Cornbread and Honey Butter.
Are you selling food at the fair? Nothing does so well to pair with many foods as a good hot square of Cornbread. That’s a quick bread made with baking powder instead of yeast and it’s made from a batter instead of dough. You can make it yourself easily in large pans and sell it to a happy and eager crowd. And this way it’s really popular.
The best baking pan is a shiny uncoated metal pan. These will give you a tender crumb and golden-brown crust. This recipe is for a deep-walled half-sheet size pan, 9”x13”. You’ll need:
2 ½ cups yellow cornmeal
2 cups of flour
½ cup sugar
2 Tbsp baking powder
1 tsp salt
2 cups buttermilk
2 large eggs
½ cup melted butter
Preheat your oven to 400 degrees and grease your pan generously. Then mix the melted butter, buttermilk and egg with a wire whisk in a deep mixing bowl until the result is fully combined. Stir in the dry ingredients just until everything is moistened, but a few lumps are fine. Overmixing this batter can lead to a dense or even tough result, so stop stirring as soon as the flour is fully incorporated. Since this quick bread relies on baking powder to rise, it should be baked immediately. Pour the thick batter into your pan and spread it evenly all the way to the corners with a spatula. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking for doneness at the minimum bake time. It’s ready when the top is golden brown and the sides pull away from the edges of the pan. Serve warm with Honey Butter. It goes well alone or with soup, chili or beans.
Honey butter is super simple to make. Start with softened butter and your honey butter will be ready in 5 minutes! Just leave two sticks of salted butter out at room temperature for an hour or longer. Use a hand mixer to combine them with 4 tablespoons of honey. Portion the result into small disposable cups and refrigerate so it stays stable over time. Supply a tiny wooden spoon to spread the butter.
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