Inside the Mix:

• Your favorite cornbread dry mix (polenta, flour, baking powder).

• The Talo Twist: Substitute the melted butter for a 50/50 mix of melted Talo and Maple Syrup. Add 1 tbsp of White Miso paste for an umami bomb.

The Cook:

• Get a cast-iron skillet hot in the oven.

• Squeeze Talo into the hot pan until it coats the bottom.

• Pour the batter in—it should sizzle instantly. This creates a "fried" bottom crust on your cornbread that tastes like beefy popcorn.

• Bake until golden.