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Toss again before serving
Pour the cornbread mixture into a 9 x 13 casserole dish and let it bake at 400 degrees F for 30-40 minutes, or until the outer edges are firm and the middle doesnt jiggle
Ingredients 1 hard-boiled egg peeled 3 anchovy fillets finely chopped 1 tbsp capers drained 1 garlic clove finely minced 1 tbsp Dijon mustard Juice of lemon 100 ml extra virgin olive oil 2 tbsp grated Parmesan cheese optional Salt and freshly ground black pepper to taste Instructions Peel and finely mash the hard-boiled egg in a medium bowl
