Michael's Cornbread - Chef Michael Salmon

Michael's Cornbread - Chef Michael Salmon

Grilled corn kernels from fresh corn on the cob takes this cornbread recipe to the next level. The butter also helps! Another key to it’s success is the cast iron skillet which delivers a nice crusty exterior. I use either a single 10-inch (measure the bottom of the pan) or three 6-inch cast iron skillets. The honey-thyme compound butter is amazing on any bread!

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Michael's Cornbread - Chef Michael Salmon

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