Note to self: when you are drying out the cornbread and french bread for the dressing in the oven, DON’T turn it on to 450° to preheat it for the Brussels sprouts!
I caught it just in time. The Grill-Meister thinks the “char” will add flavor.
Or perhaps I could start a new trend: Blackened Dressing.
Happy Thanksgiving!
Copyright 2017, Glover Gardens Cookbook
I love charred corn so why not try charred cornbread?
Indeed!
😂
Do f=do you think all that blackened Cajun food came to be? Chef Paul burned it accidently. He named it. All good.
Love it! Thanks for the affirmation.
I see that I can’t type anymore. 🙂 My pleasure.