How to Make Corn Bread That Won't Crumble
One of the simplest techniques for non-crumbly cornbread, unsurprisingly, is simply to let it sit for a while after it's mixed. The cornmeal has more time to absorb moisture before it's baked, and the end result is a moister cornbread. Sometimes, though, the extra rest . Egg and gluten. Gluten forms from the wheat flour interacting with the liquid. In general you don't want too much gluten or the bread will be tough and chewy instead of the characteristic tenderness of cornbread. The egg in your recipe is similar to other recipes that call for 1 egg and 2 cups of flour.
Perfectly baked cornbread should be slightly crumbly, but there's actually a super thin line between flawlessly moist and completely falling apart. To avoid this unfortunate misstep use the same ingredients but in different amounts when you're making Northern cornbread, typically made with equal amounts of flour and cornmeal for a cakelike, fluffy texture, or Southern cornbread, with no flour at all and a denser texture. In other cases you can substitute a moist ingredient for a drier one or add more of a moist ingredient that's already part of the recipe.
Experiment with these ideas:. Moistening half the cornmeal called for in a cornbread recipe helps keep the bread tender, especially if you use stone-ground coarse cornmeal. Stir or whisk the water into the cornmeal to form a mush and then proceed with adding the eggs and other wet ingredients.
Stir the wet ingredients into the dry ingredients only until they're combined. Over-mixing causes more glutens how to make paper art flowers form in the flour and results in drier cornbread. More cornmeal than flour in Southern-style cornbread results in drier, more crumbly bread. To keep Southern-style cornbread moist, substitute flour for a few tablespoons of the cornmeal.
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How to Make Jiffy Cornbread Extra Moist
Apr 11, · DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes. ENJOY! You can also make these in corn stick pans, bake for 12 to 18 minutes. Jun 08, · Directions Preheat oven to degrees F ( degrees C). Grease a 13?9 baking pan. In a large bowl, whisk together the sour cream and eggs. Mix in melted butter and milk Add Jiffy corn muffin mix to wet ingredients then mix . If the consistency and texture of the cornbread batter isn’t just right, the cornbread may be too dry and possibly crumble after baking. Here are a few tips to help keep your Jiffy cornbread from crumbling: Add an extra egg. Use buttermilk instead of regular milk. Add creamed corn. Add 1 Tbs of oil. Add ? cup of sour cream.
Last Updated: March 29, References. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 53, times. Learn more Cornbread is a classic Southern side dish, and there are hundreds of different recipes for it! One of the most common problems with homemade cornbread is crumbliness--dry, crumbly bread falls apart when you cut it.
Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Related Articles. Method 1 of Avoid over-mixing the batter. Cornbread batter should still be lumpy when you put it in the oven. Stop blending as soon as all the ingredients are mixed together. Check your oven temperature. If your oven is baking at a higher temperature than the setting, you could be inadvertently drying out your cornbread.
Get an oven-safe thermometer and check the temperature of your preheated oven. Time your baking correctly. Always set a timer for baked goods, and if the recipe gives you a range of baking times, check it after the earliest time. For example, if your recipe calls for minutes in the oven, check your cornbread at 35 minutes. Cook with cast iron. Cast iron pans are great for baking cornbread.
They cook the bread more evenly than glass or aluminum pans and can shorten your baking time. If you make pan cornbread, try investing in a cast iron skillet. If yours doesn't, start checking your cornbread at least five minutes before the timer goes off. Did you make this recipe? Leave a review. Method 2 of Adjust the proportion of flour to cornmeal. Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly.
Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.
For these, subtract 1—2 tablespoons 15—30 ml of cornmeal and replace them with flour. Try a different brand of flour. Not all bags of flour are the same! Add a handful of frozen corn. Frozen corn will add moisture to your batter during the baking process. Add shredded cheese. Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor.
Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety. Method 3 of Put in an extra egg yolk. Cut back on fat or grease by one third. Many traditional cornbread recipes call for bacon grease, shortening, or lard. It can add a delicious flavor, but it can also cause your cornbread to separate during baking.
Try cutting your proportion of grease or fat by about a third. Replace white sugar with a moist sweetener. If your cornbread recipe calls for white sugar, try replacing it with a moister sweetener.
Light brown sugar, honey, or corn syrup will all add a little more wetness to the recipe. You can use the same proportions. Add 1 tablespoon 15 ml more butter or oil. Adding about 1 tablespoon 15 ml of extra butter or vegetable oil can increase the moistness of your cornbread. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn. This will give your cornbread a richer, creamier texture that will help it hold its shape for much longer.
Add 1 tablespoon 15 ml of sour cream. Adding 1 tablespoon 15 ml of sour cream to your batter is a great way to moisten your cornbread. You can also use light or fat free sour cream to get the same effect without the added fat content!
Oriana Neulinger. When you add liquid, make sure you take out about the same amount. Other than that, experiment! I know I've definitely had cornbread with whole kernels, honey, and cheese all together, and although it's not something I'd make for myself, I didn't mind it. Yes No. Not Helpful 0 Helpful 1. Include your email address to get a message when this question is answered.
If you have any friends or family who are skilled bakers, ask them for advice! Helpful 0 Not Helpful 1. Submit a Tip All tip submissions are carefully reviewed before being published.
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