27Dec, 2012

Episode 81: Cornbread

By |December 27th, 2012|Episode|8 Comments

A band of renegade and not-too-smart historians argues that the Civil War was fought over cornbread. Should it be sweet, cakey, and yellow? Or savory, white, and crisp-crusted? Is it true that the best Southern cornbread is made with yankee cornmeal? Could this secret heal a divided nation? Our two intrepid historians […]

27Dec, 2012

Cornbread recipes from Episode 81

By |December 27th, 2012|Recipe|4 Comments

To order Rhode Island-style white flint jonnycake meal (which makes the best Southern-style cornbread), try “Gray’s Grist Mill”:http://www.graysgristmill.com/store/ or “Kenyon’s Grist Mill”:http://www.graysgristmill.com/store/. For northern-style cornbread, we recommend Arrowhead Mills.

“*East Coast Grill Cornbread*”:http://www.nytimes.com/2012/04/01/magazine/east-coast-grill-corn-bread.html (via the New York Times)

*Southern-Style Skillet Cornbread*
From Serious Pig, by John Thorne

4 […]

13Dec, 2012

Episode 80: Brownies

By |December 13th, 2012|Episode|7 Comments

A note to fans of cakey brownies, if you even exist: you can skip this episode. Here at Spilled Milk, we fall on the fudgy side of the Great Brownie Divide, and it’s nice and soft and gooey over here. Join us as we discuss the finer points (and edge pieces, and […]

13Dec, 2012

Brownie recipes from episode 80

By |December 13th, 2012|Recipe|4 Comments

“*Alice Medrich’s New Classic Brownies*”:http://www.nytimes.com/2007/04/11/dining/113brex.html (we recommend parchment paper instead of aluminum foil)

*Kate’s Brownies*
Adapted from Katharine Hepburn

1 stick (113 grams) unsalted butter
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 Tbsp. (175 grams) sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 cup (35 grams) all-purpose flour
1/4 tsp. table salt

Preheat the oven to 325°F. […]