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This recipe calls for day-old cornbread, but if you did not have the foresight to make cornbread yesterday and you need this today
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You can expedite the process quite easily with a few hours to spare, once it is mostly cool, cut the slab into 1-inch cubes and spread them evenly over a large parchment paper-lined baking sheet. Set the baking sheet out on a counter and let it hang to dry out for a few hours.
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Ingredients:
Serves 4
- Flaky sea salt, to taste
- Freshly ground pepper, to taste
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Preparation:
Watch video here.
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