Cornbread Round with sherry vinegar

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Turn the heat up, add the cornbread, and cook until deeply browned and aromatic.
4. Fold in the instant yeast and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.