This recipe comes from the founding editor of food magazine ‘Every Day with Rachel Ray’, Silvana Nardone, who developed it for her gluten-intolerant son. If you prefer not to toast the cornbread, the pieces can be spread out on a baking tray and allowed to sit overnight, uncovered, in order to dry out. Ingredients Double…
Thin and Crispy Cornbread
In many a glossy food magazine, you’ll see cornbread, served directly from the skillet in thick, golden wedges. These look nothing like April McGreger’s Mississippi grandmother’s thin & crispy cornbread. The crunch to tender ratio is closer to crunch, making it ideal for soaking up delicious broths like potlikker. Baked best in a well seasoned…