I agree. I like dry crumbly cheeses in my cornbread like Feta. That way it isn’t greasy and the texture stays consistent.Cornbread? Simple enough, however, I prefer Mexican cornbread...with a tin of Ortegas Diced green chiles and some shredded cheeses (various mixtures) put into the mixture.
How do you do this?I've found the easiest way is to simply copy/paste the pic onto your Forum post.
It isn't proper cornbread here unless there is jalapenos involved, and sometimes serranos!Cornbread? Simple enough, however, I prefer Mexican cornbread...with a tin of Ortegas Diced green chiles and some shredded cheeses (various mixtures) put into the mixture.