Sunday, September 18, 2011

Grilled Cornbread

A random little dinner plate below, but I have to highlight one thing – grilled cornbread!  It’s so good! 


Have you ever made cornbread, but leftovers on day 2 or 3 just aren’t as good?  Here’s your savior.

I made my cornbread in an iron skillet (from the stovetop to the stove), so step 1 for my grilled cornbread was to re-heat it slightly in the oven.  Step 2 was to slice generously cover both sides with butter.  Step 3 was to “grill” like you would a grilled cheese on a stovetop skillet.  Let brown, flip, and it’s ready to eat. 

Moist, melt in your mouth, crispy and smooth cornbread… where have you been all my life?

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