Moist and Sweet Homemade Cornbread – Video Recipe (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

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.

Add in some oil. Adding in oil will help to keep the cornbread moist as well. The extra oil and fat help to keep the cornbread hydrated while it is cooking, therefore, giving an extra moist cornbread when it is done.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg.

We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed.

You may also have a problem in the baking process, where you need more "wet" ingredients. If your dough/batter is the right texture/wetness before it goes in the oven, and assuming you didn't under-/overbake - try subsitituting 50% butter for a vegetable/fruit oil. Oil will help create a moist mouthfeel.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Why is cornbread not healthy? ›

However, cornbread generally contains high amounts of carbs, phosphorus, and sodium in each serving. One piece of cornbread prepared from a commercially prepared mix contains ( 2 ): Calories: 198. Protein: 4 grams.

Depending on cooking method I have heard the words corn pone and hoe cake used as well to describe a quick bread made with corn meal as the main ingredient.

Make-Ahead: You can make this recipe up to 1 day ahead of time before serving. How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.

Crumble-In. When breaking bread with a friend in Southern Appalachia, you might suggest doing so directly into a tall glass of buttermilk.

In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Then make a well in the center of the flour mixture and pour in the egg/milk mixture, along with the melted butter. Gently stir, just to combine. The batter should be thick, but still pourable.

Purpose of Eggs in Breads and Muffins

Eggs play multiple roles in our favorite baked goods. They bind, stiffen, and provide structure. Additionally, they add a fatty richness and flavor. More importantly, they act as a leavener, helping baked goods to rise and become nice and fluffy.

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.