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gfweb

gfweb

I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. 

 

I may add pickled jalapeño. 

 

I’ll make it in a cast iron skillet or, more often, a madelaine pan which makes serving easy and maximizes the browned surface

 

gfweb

gfweb

I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. 

 

I may add add pickled jalapeño. 

 

I’ll make it in a cast iron skillet or, more often, a madelaine pan which makes serving easy and maximizes the browned surface

 

gfweb

gfweb

I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. 

 

I may add add pickled jalapeño. 

 

I’ll make it in a cast iron skillet or, more often, a madelaine pan which makes serving easy. 

 

gfweb

gfweb

I like a little sugar in the cornbread. What I despise is corn bread with a cake like texture that stems from using too much flour. Cornbread ought to be a little crumbly. 

 

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