Otik's Cornbread | dlsaga.com

Join me as I make Otik’s Cornbread from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797

More Recipes from Tika’s Cookbook

By Tika Waylan Majere
Proprietress
Inn of the Last Home

Another of Otik’s staples, this cornbread can be cooked three ways: in an oven, in a Dutch oven on campfire coals, or in a skillet on top of the stove. Otik never put much sugar in this batter, figuring the cornbread would either be hidden by a ladle of Sweet n’ Spicy Beans or drowned with plenty of butter and either honey or fruit preserves. Also excellent with Gully Dwarf Stew. Some claim this cornbread can be comforting after a person eats Fizban ‘s Fireball Chili.

Otik’s Cornbread

(Serves 6-8)

2 cups yellow cornmeal
½ cup flour
1 teaspoon salt
1 tablespoon baking powder
1 egg, slightly beaten
3 tablespoons vegetable oil
1 ½ cup milk

Preheat oven to 375°F. Sift together dry ingredients. Add remaining ingredients, and stir well. Spoon batter into well greased 8 x 8-inch baking pan. Bake 30-35 minutes until bread is golden brown and passes test for doneness—toothpick inserted in center should come away clean.

Alternatively: Cornbread dough can be baked in a heavy, covered, nonstick or well seasoned

skillet on a stovetop or over a campfire. Heat bread until top sets up enough to handle with fingers. Flip bread over and continue heating, covered, until bread tests for doneness with toothpick.

Cornbread can be baked over a campfire in a greased (or foil-lined) dutch oven. Cover dutch oven and set in coals. Set more coals on oven lid. Check occasionally for doneness, taking care to remove coals from lid before opening.

Serve hot with Sweet n’ Spicy Beans poured over top, or plain with plenty of honey.

Transcript

Cold Open

Cornbread is best when sweet. This is not sweet.

Intro

Today I am making Otik’s Cornbread from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!

Discussion

While making Otik’sSweet n’ Spicy beans, I collected my ingredients. Two cups yellow cornmeal, one-half cup flour, one teaspoon salt, one tablespoon baking powder, one egg, slightly beaten, three tablespoons vegetable oil, and one-half cup milk. I have never made cornbread from scratch, and I was surprised with how simple this recipe was… until I tasted it. It needs a sweet element desperately!

I began by preheating the oven to three hundred and seventy-five degrees. Then I added the dry ingredients to my mixing bowl, stirring them together. Next I added the wet ingredients, and whisked it all together until thoroughly mixed. I heavily greased my eight by eight baking pan and spooned the batter into it. I added it to the oven for thirty five minutes, checking it for doneness with a clean butter knife.

Then I took it out and allowed it to cool. I presented it with my bar–b-que salmon and Otik’s Sweet n’ Spicy beans over top. I have since eaten the cornbread slightly heated with butter and honey. It’s pretty common tasting that way, but alone, whoa… just way too dry and crumbly.