Wife doesn't like the extra sharp so we have to stick with the regular....
Gravy's Cooking Thread
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How sharp is extra sharp? I'll take sharp as it can get, but at a certain point, prevalence of protein crystals is more annoying than getting a sharper cheese. It's the same reason I don't get Dubliner cheese that often. It's like better cheddar, but whatever process they use seems to guarantee protein crystals.
Joeboo
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I've currently been using this (used it once each on oven and grill this year, worked great on both)
Amazon.com: Goo Gone Oven and Grill Cleaner, 14 fl oz: Health Personal Care
But in the past I've used Easy-Off and it works just fine too
Hekotat
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Fuck your Tilamook, Cracker Barrel is where it's at! Your shit is a close second, fucking pleb.
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Chanur
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I have never really shopped at Walmarts before moving here but this one is terrible. I will never shop at another once I move probably.
I will talk to the grocery manager Kinner thanks.
Gravy
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Yeah, I somehow don't have one (yet). Other things to buy first... fat bike, etc. Sous vide is.
Joeboo
Molten Core Raider
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I've made this several times and it's 10x better than normal cornbread.
Corn Casserole Recipe : Paula Deen : Food Network
I also occasionally add jalapenos to mine if I'm pairing it with spicy food(like chili), or even do finely diced onions, bell pepper + jalapeno to turn it into mexican cornbread
Don't see why it wouldn't also work in a cast iron skillet
You do need a fork to eat it, it isn't as firm as just plain cornbread, its more of a cornbread/cheesy corn hybrid.
You can also swap out the 1 cup sour cream with 1 egg instead, for a firmer/dryer concoction that looks more like traditional cornbread. The sour cream makes it creamier/less cake-like
Alternately if you just want some awesome regular cornbread, just 1 box jiffy cornbread mix and 1 box jiffy white cake mix. Add all ingredients that both boxes call for, and bake. Super fluffy, awesome cornbread.
Corn Casserole Recipe : Paula Deen : Food Network
I also occasionally add jalapenos to mine if I'm pairing it with spicy food(like chili), or even do finely diced onions, bell pepper + jalapeno to turn it into mexican cornbread
Don't see why it wouldn't also work in a cast iron skillet
You do need a fork to eat it, it isn't as firm as just plain cornbread, its more of a cornbread/cheesy corn hybrid.
You can also swap out the 1 cup sour cream with 1 egg instead, for a firmer/dryer concoction that looks more like traditional cornbread. The sour cream makes it creamier/less cake-like
Alternately if you just want some awesome regular cornbread, just 1 box jiffy cornbread mix and 1 box jiffy white cake mix. Add all ingredients that both boxes call for, and bake. Super fluffy, awesome cornbread.