Yield: Yields one 10-inch round bread.
This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet.
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It was okay. Next time I would add more jalapeos. And it stuck to the pan and seemed a bit dry.
Made this entire menu. Was all great. Loved the way I cooked this right in the cast iron frying pan that I had cooked the bacon in. Outstanding and easy.
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