Quote:
Originally Posted by GtrsRGr8
A quick, tangential thing about cornbread in a restaurant. The tendency to go pancake-style in them probably had a lot to do with practicality, too. The skillet-cooked cornbread, with its pie-like pieces and often crumbly sides, did not lend itself well to being served aesthetically. Thoughts?
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As I remember, House of Blues serves their cornbread in a small cast iron skillet.