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Cutting Cornbread in Half Evenly

By Fine Cooking Editors, editor

September 7th, 2016

The cornbread-crumb crust for our Southwestern Squash and Black Bean Quiche calls for half of an 8x8-inch square of baked cornbread. For a more exact split, cut the square from corner to corner. Serve the remaining bread as a snack, or crumble it and freeze it airtight for the next time you want a cornbread crust.

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