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I just made jalapeno cornbread last weekend as well... using a gluten free mix from bob's red mill that I hadn't used before... it made more than I thought so I had to bust out several different pans... most were cleaned and seasoned only once so I was afraid of the results... also I only had the first two pans pre-heated because I thought that would be enough... but warmed up the other two to use up all the batter. turned out pretty good. nice kick, not too much.. oh also added a little bit of shredded mexican cheese to them.
IMO Cornbread (cooked correctly) is the best thing to cook in a new skillet/pan./ I know others say bacon is, but bacon-at least Oscar-Meyer quality that I can afford-leaves a gummy mess that is difficult to clean. When cooking cornbread make sure you have oil in the batter and put the pan in the oven as it is preheating then a tsp or so of lard or oil in the bottom of the pan before adding batter I love to hear the batter sizzle as it hits the pan.
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