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Fried pork loin on corn bread with pickled onion, chili adobo aioli, and cheddar mornay sauce
(lemmy.world)
this post was submitted on 30 Sep 2023
229 points (90.5% liked)
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I found the trick to cornbread is to use lard or rendered bacon fat, and raise the temperature the stated recipe by 10⁰ and cut back on the time. It requires watching a little bit more but when the top is starting to brown and the sides are brown, take it out. Raising the temp, makes the outside crunchy and inside for moist and almost custard like