Cocktail Recipes, Spirits, and Local Bars

Help Spoon Magazine Keep Printing

Help Spoon Magazine Keep Printing

Our at Spoon goal is to help students navigate what the hell is going on in their dorms, dining halls and tiny apartment kitchens. Every quarter, we print 3,000 copies of our print magazine and hand them out for free to students all around campus. We update our site daily with original content, and you can follow us on Facebook, Twitter or Instagram.

We’ve recently launched an Indiegogo campaign to raise money to keep printing. Check it out and watch our video here.

What We Need

Here’s what we need the funds for:

  • To continue covering our printing costs. We believe it’s important for students to have a physical product they can hold in their hands but printing is expensive, and we need all the help we can get.
  • To invest in camera equipment so that Spoon can keep producing beautiful, top-quality photos for the years to come.

Other Ways You Can Help

Some people just can’t contribute, but that doesn’t mean you can’t help:

  • Ask folks to get the word out and make some noise about this campaign.
  • Remind them to use the Indiegogo share tools to spread the word on Facebook and Twitter.
  • Like us on Facebook, follow us on Twitter, Instagram and Pinterest. We’re everywhere!

And that’s all there is to it! Don’t forget to check out our campaign page. Thank you so much for your time and consideration!

View the original post, Help Spoon Magazine Keep Printing, on Spoon University.

Check out more good stuff from Spoon University here:

  • 12 ways to eat cookie butter
  • Ultimate Chipotle Menu Hacks
  • Copycat Chick-Fil-A sandwich recipe
  • The Science Behind Food Cravings
  • How to Make Your Own Almond Flour

Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Recipe Summary

  • 2 ¾ cups 1% milk
  • ¼ cup whipping cream
  • 1 ¼ cups finely ground white cornmeal
  • 3 eggs, well beaten
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons white sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn

Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.

Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.

Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.


Watch the video: The Chemical Brothers - Hey Boy Hey Girl Official Music Video (November 2021).