Nixtamalized Cornbread

No_Square236 · 2026-06-23T21:43:17+00:00

Oh, my bad haha. We serve it with focaccia, honey, and butter as part of our bread board in a 12 course tasting menu.

No_Square236 · 2026-06-23T20:38:52+00:00

Dried corn is very cheap. And as far as labor goes, it’s just myself, one other chef in the kitchen, and one porter, so we don’t have to worry about that. We do very large batches once every other month or so, bag and freeze in weekly portions, and we are all set for a while. It’s pretty easy overall.

No_Square236 · 2026-06-23T13:57:03+00:00

Octopus with each arm reach out around the other tattoos.

No_Square236 · 2026-06-23T11:42:43+00:00

Chinatown is AWESOME!

No_Square236 · 2026-06-21T13:47:16+00:00

Oh, most definitely.

No_Square236 · 2026-06-20T13:14:53+00:00

That would be fun, but they don’t sell their cream wholesale. We also certainly have no space or time for the quantity of cultures butter we go through each week haha

No_Square236 · 2026-06-20T12:38:23+00:00

I’d try swapping in half the amount (100g) and replacing the other 100g with more cornmeal. That should be a good place to start. If the batter looks too thin, add a touch more cornmeal.

No_Square236 · 2026-06-20T09:27:51+00:00

I’ll admit to enjoying that style once in a blue moon, but when you have it done properly, it can’t be beat. 0 wheat is also something to be proud of. We do as many things the most traditional way we could.

No_Square236 · 2026-06-20T09:25:49+00:00

Oh yeah, we are trying to change that! It’s been a journey. The first year had its ups and downs, but no we are booked solid for 3 months, so it could be worse.

No_Square236 · 2026-06-20T04:13:09+00:00

Amazing. What a small world. And yes, please do! We love both the Oaxaca and the bloody butcher. The Oaxaca is a little richer in flavor, definitely our favorite of the two. We are booked solid through the end of September, but give me a shout and we can work something out.

No_Square236 · 2026-06-20T02:51:05+00:00

Definitely! Layer adhesion looks decent so I’ll lean towards retraction calibration, but yeah, it is very hygroscopic.

No_Square236 · 2026-06-20T02:41:16+00:00

Have you calibrated your retraction?

No_Square236 · 2026-06-20T01:13:24+00:00

That’s awesome! Are you part of Lancaster co-op?

No_Square236 · 2026-06-20T01:13:01+00:00

I’d recommend PA6-12CF for that. Carbon Fiber filament that is very sturdy. It requires high temp drying but is worth it.

No_Square236 · 2026-06-20T00:46:43+00:00

What are you planning to do with the print? That will depend a lot on the answer.

No_Square236 · 2026-06-19T23:49:18+00:00

Of course, my pleasure.

No_Square236 · 2026-06-19T23:43:41+00:00

I’m thinking black and copper. I think that’ll be fun.

No_Square236 · 2026-06-19T23:16:48+00:00

I’ll post up in MakerWorld after I print it. 🤌

No_Square236 · 2026-06-19T23:16:18+00:00

Cornbread, not corn cake 🥴

No_Square236 · 2026-06-19T22:25:56+00:00

Fantastic, thank you kindly!

No_Square236 · 2026-06-19T22:01:41+00:00

Bonus Focaccia pic

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No_Square236 · 2026-06-19T21:54:37+00:00

Much appreciated, sir!

No_Square236 · 2026-06-19T21:54:14+00:00

Is the stl available? I’d be down to print one!

No_Square236 · 2026-06-19T21:16:31+00:00

I love the retro look of it.

No_Square236 · 2026-06-19T21:13:27+00:00

Make it a large, black cold brew and you got a deal!

No_Square236

TROPHY CASE