Now don’t make fun of me, when I make cornbread, I add a touch of bacon greasy and the funny part, a little good mayo. Before anyone laughs, think about what mayo is made of. It takes a little of the grittiness out of it and makes it more moist.
Now don’t make fun of me, when I make cornbread, I add a touch of bacon greasy and the funny part, a little good mayo. Before anyone laughs, think about what mayo is made of. It takes a little of the grittiness out of it and makes it more moist.
Now don’t make fun of me, when I make cornbread, I add a touch of bacon greasy and the funny part, a little good mayo. Before anyone laughs, think about what mayo is made of. It takes a little of the grittiness out of it and makes it more moist.
I can handle the baking grease, but not the mayo. I never have a dry cornbread issue. I add a layer of grease/veggie oil to the bottom of the pan for a better crust.
I’ll get ripped, but I don’t use a cast iron pan. It’s a negligible difference.
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