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?