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My grandma said my cornbread was pale, so I stopped pulling the pan out early
She watched me bake it on her porch in Baton Rouge last month and said the crust never got going because I was scared of the smoke. I let my 10 inch skillet heat a full 12 minutes past when I usually add batter, and now the bottom is dark gold instead of tan. Anyone got a temp or time they trust for cornbread in a skillet without burning the edges?
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