Old fashioned cornbread baked fresh in a bread loaf pan so it’s deep for cutting and serving like a cake. Pair with hot & saucy meals, like our tinga and sautéed kale, or just buttered for breakfast with a nice cup of coffee. Keep it on the counter for in-between bites throughout the week or for BBQ’ing with friend. 1 lb / 6 servings
Store in your pantry or your fridge for extended shelf life. Cut and serve. For a get together, use a serrated knife and carefully slice cake into six servings.
Egg, soy, wheat