Fried pork loin on corn bread with pickled onion, chili adobo aioli, and cheddar mornay sauce
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23 replies
I bet it tastes great but my main complaint with using cornbread in sandwiches is that it’s too heavy.
Arepas might be a good substitute to keep the cornbread flavor while swapping the cake texture for flatbread. You've given me a new idea to try for next time! :)
Arepas sounds awesome for this. Never made it at home but looks really easy to do.
Try using Masa instead of cornmeal for your cornbread, it holds together better.
Guess she don’t like the cornbread neither.
Is that fuckin cake?!?
That sir is some fluffy corn bread
That, sir, looks like Victoria sponge
Which is basically cake, no?
https://www.tiktok.com/@prankpanelabc/video/7276541733457038638
Bitch, is this cake?!
Looks tasty as heck! Though I’d make it an open face sandwich and add mo’ sauce and cheese
Looks good ngl
Oof
never 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
Corn breads one of those things that's gotta be made right. I don't particularly enjoy corn bread from any restaurants, its always dry and bland. But my mom's cornbread mmmmmmm mm, fluffy, sweet, moist, it's fuckin delicious.
I love good cornbread but don't make it often enough to put the effort into finding a good recipe, so I cheat with a corn casserole. There's different recipes floating around, but it's roughly a can of corn, can of creamed corn, sour cream, a box of basic cornbread mix, and a couple eggs. Mix it all together and bake. Sometimes I'll throw shredded cheddar cheese in the mix, caramelized onions, diced bell peppers, whatever. It's pretty forgiving and you can just scoop a serving with a spoon lol.
I'm going to have to give that a try
Freshly baked cornbread dunked in milk is quite nice.
Or just freshly baked at all. Eat it within about 5-10 minutes of taking it out of the oven.
With a big glob of butter
With a pot of homemade beans with country ham.
Broooooooooo
Or with buttermilk!
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
That sounds like Southern cornbread, Northern cornbread is different.
https://search.demoniak.ch/search?q=northern+vs+southern+cornbread