Cornbread, with its coarse crumb and fluffy texture, is the ideal vehicle for sopping up chili.
But that’s not all it’s good for.
To avoid crumbling, let cornbread cool completely before cutting it.
Fry the cornbread once you’ve constructed your sandwiches, just like you would a grilled cheese.
This’ll help keep the bread browned and just crispy enough, and will help to melt any cheese.
Sneak Peek: A New Cookbook From the Sussmans| Williams-Sonoma Taste
