LoneGanselFried pork loin on corn bread with pickled onion, chili adobo aioli, and cheddar mornay sauce
downpunxxnever have i ever been a fan of cornbread, it seems like it should be more enjoyable than the dry sandy crumbly stuff it always turns out to be
I found the trick to cornbread is to use lard or rendered bacon fat, and raise the temperature the stated recipe by 10⁰ and cut back on the time. It requires watching a little bit more but when the top is starting to brown and the sides are brown, take it out. Raising the temp, makes the outside crunchy and inside for moist and almost custard like