Chocolate custard corn pone with freshly whipped cream from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 240) by Bobby Flay

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Notes about this recipe

  • MissKoo on June 12, 2023

    Made by a cookbook group member for our Mesa Grill Cookbook meal. This was just amazing. Reminded me of molten chocolate cake. We all wanted to just lick our plates. Total winner. Again, the Ancho chile powder was quite subtle and the cornmeal added interesting texture. With freshly whipped cream it was an over-the-top decadent and delicious dessert.

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