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Classic Cornbread

Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.

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A Charred Salsa Recipe

This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes

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Colby’s Campfire Grilled Corn

Ranchlands Camp chef Colby Richards has been whipping up some spectacular meals over the open fire grill down at camp. His Mexican dinner has quickly become one of our favorites. Below, he shares with us his simple but delicious take on elote grilled corn.

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