Awesome, Brandon. I think the cornbread was the discovery of …

Comment on Turkey Chili with Jalapeno Cheddar Cornbread by jillian.

awesome, Brandon. I think the cornbread was the discovery of the day.

jillian Also Commented

Turkey Chili with Jalapeno Cheddar Cornbread
Sandra, I agree with you 100{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}!


Turkey Chili with Jalapeno Cheddar Cornbread
Thanks for stopping by, Pat. The cornbread is incredibly rich, but so delicious it’s worth a few extra minutes on the treadmill!


Turkey Chili with Jalapeno Cheddar Cornbread
right? I’m having some for breakfast, now.


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Sometimes when you make changes to recipes, they don’t work as well.


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I found mine at the grocery store, Judy. The glaze can be made from any citrus juice whisked with confectioner’s sugar. We had the bitters on the bar and I thought it would it would make this rustic cake le fancier. Use what you’ve got it my cooking motto always.


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I wish I was making my own bitters. Store-bought. Yes, those tiny, wild Maine blueberries make everything better.


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Love that idea! Orange and chocolate is an awesome combination!


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Awesome! I am so glad everyone likes these muffins as much as I do. They’re delicious and you can feel pretty good about eating (lots of) them!


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.