Inside Columbia Magazine October 2012 : Page 144

l BEEr COrNBrEAD To liven up a Southern buffet, sneak a little something extra into this cornbread — such as the Rye Pale Ale from Broadway Brewery. Or if you can’t make it downtown, half a bottle of any pale ale will do. INGREDIENTS 1 cup yellow cornmeal 1 cup flour ½ teaspoon salt ¼ cup granulated sugar 4 teaspoons baking powder ½ cup milk ½ cup pale ale 1 egg, beaten l SpICED BEEr CAkE This dark-beer-infused spiced cake recipe is sure to please any crowd. And for the beer, pick up a growler of the almost-black Oil Change Stout at Flat Branch Pub & Brewing. Use some, drink the rest. INGREDIENTS 1½ cups Oil Change Stout (or any dark beer) 1¼ cups packed brown sugar 3½ cups whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon baking soda 1 pinch allspice 1 pinch salt DIRECTIONS Preheat oven to 375 degrees. Gradually add brown sugar to beer and whisk until completely dissolved. Sift flour, spices, baking soda and salt into beer and mix gently until smooth. Pour batter into a greased 9-by-13-inch cake pan. Bake for 45 to 60 minutes, or until knife comes out clean. Slice thinly and serve with cold butter on top. DIRECTIONS Preheat oven to 350 degrees. Grease a 9-by-13-inch cake pan. Combine cornmeal, flour, salt, sugar and baking powder in a large mixing bowl. In a separate, smaller bowl, combine the milk, beer and egg. With a spoon, stir the wet ingredients into the dry ingredients until most of the lumps dissolve. Take care not to overmix. Pour the batter into a prepared pan, and smooth the top with a spatula. Bake for 30 to 35 minutes or until knife comes out clean. Cool and cut into large squares. 144 October 2012 INSIDE COLUMBIA

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