CORN­BREAD

Canada’s 100 Best - - Column -

AN­THONY WALSH: I did this first at Ca­noe but it’s ap­peared all over the place at our restau­rants. It’s a fam­ily recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the grid­dle. It’s su­per moist, al­most like a pud­ding, but it firms up enough. You can add cheese or jalapenos, and it’s great for break­fast.

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