I also use both types of parmesean. If in cannelloni, I use fresh grated, if in bread I usually use the canned Kraft stuff. If I grate my own, I use a large knife and sort of mince it into smaller sized. I am making a Parmesean, potato, onion , basil, etc bread right now and am using Kraft cheese. I wonder what parmesean would taste like in corn bread. Nah. Cheddar would be better. I fine chop bell pepper and green onion into it. Bake in an iron skillet. Tomorrow I will do another batch of dill onion bread which I love
toasted.
I will await the grand experiment results to see how to adjust what I did to Frank's recipe.
Also have a pot of Hoppin' John cooking. That is what the corn bread is for.
