Meet Richard Foss, a journalist, author, culinary historian, and lecturer based in Manhattan Beach, California. We are talking about celebration meals in California and the history behind it. Richard also talks about his book the surprising history of food and drink in the skies.
To learn more about Richard Foss, go to his website richardfoss.com
Richard shared his special recipe with us for:
Here’s a different use for your sourdough starter, and it’s simple to make. I like
cornbread with lots of texture so use polenta and cornmeal, but this may be made with
plain cornmeal instead. If you prefer a sweet cornbread you may add a bit more sugar.
1 ½ cup Cornmeal OR 1 cup Cornmeal, ½ cup Polenta (See options, below)
1/3 cups Demerara or White Sugar (See options)
1 teaspoon Salt
1 ¼ cup Milk
1 ½ cups Sourdough Starter
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
2 whole Eggs
½ cup Olive Oil (See options)
Small amount duck fat or high temperature oil like avocado or grapeseed
½ cup Frozen Corn, thawed, or fresh corn in season
1/3 cup sharp Cheddar or Parmesan Cheese (Optional, see below)
(optional) fresh or dried basil, bacon bits, or diced green onion to taste
Mix cornmeal, sugar and salt in a bowl. Heat milk in microwave until warm and add to
cornmeal mixture. Add starter and mix well, then allow to rest for at least three hours. It
is best to allow this to rest overnight in a cool room or in a refrigerator so it will have
slightly more flavor and will rise more. If you refrigerate it, remove it from the
refrigerator half an hour before baking so it will come to room temperature
Just before baking: Spray or rub a 10-inch cast iron skillet with high temperature oil or
duck fat and place in oven, then preheat to 425 degrees. (You can also bake this in a
glass or metal baking dish, but it will not have the crisp, browned bottom that you get
with cast iron.)
After oven has come to temperature, add eggs, olive oil, corn, baking powder, and
baking soda to batter, and also onion and/or basil if desired, then mix thoroughly. Pour
into hot skillet and top with cheese.
Bake for 20-25 minutes, until top is browned and cheese is toasted but not burnt.