Cornbread is a classic of Southern American cuisine. Over time, hundreds of recipes have been written that allow you to prepare an excellent cornbread, but with each one you have to be careful to prevent it from drying out, so as not to risk it crumbling while cutting it. This article tells you what is the correct procedure to follow to give the right consistency to the cornbread.
Steps
Method 1 of 3: Preparing and Cooking the Cornbread
Step 1. Don't knead the dough for too long
The dough should still be lumpy when you put it in the oven. If you have a habit of mixing it until it is as smooth as a cake, this could be the cause of the bread crumbling. Stop mixing as soon as the ingredients are well blended.
Step 2. Check the oven temperature
The temperature setting may not be accurate. If the actual temperature exceeds that indicated, the cornbread may dry out. Get an oven thermometer and see if the temperature matches the one shown. If not, you should have the oven repaired.
Step 3. Measure cooking time correctly
It is essential to use the timer when preparing a baked product and, if the recipe does not give precise indications regarding the cooking time, it is best to check if the bread is cooked starting from the shortest time interval. For example, if the recipe says to bake the bread for 35-40 minutes, start checking it after 35 minutes.
Step 4. Cook the cornbread in a cast iron pan
Cast iron is the ideal material for cooking cornbread, as it guarantees faster and more uniform cooking than glass or aluminum. If you love cornbread and plan to make it often, you should consider purchasing a cast iron baking sheet.
Many recipes indicate a specific cooking time for cast iron pans. In the absence of precise instructions, start checking the bread at least 5 minutes before the expected cooking time expires
Method 2 of 3: Add a Dry Ingredient
Step 1. Change the proportion between wheat and corn flour
Corn flour gives cornbread its classic taste and color, but when it is in excess it risks making it crumbly. Try replacing a small portion of cornmeal with wheat flour. The specific doses depend on the quantities indicated by the recipe, but in general the wheat flour should be in a higher percentage.
Many traditional recipes do not include the use of wheat flour. If so, subtract 1-2 tablespoons (15-30 g) from the amount of corn flour and replace it with wheat
Step 2. Try using a different flour
Not all companies produce identical flour. If you have been using the same flour for years and your cornbread inevitably tends to crumble, you should try changing it. Use 00 flour and not a different one.
Step 3. Add a handful of frozen corn kernels to the dough
During cooking they will release moisture. There is no need to weigh frozen corn, a handful of kernels should be the right amount for any recipe.
Step 4. Add flaky cheese
Use a soft cheese to improve the texture of the cornbread, it will also benefit the taste. You can use cheddar, as it is very popular with Anglo-Saxons, or a local cheese to your taste. It is not necessary to dose it precisely, freely add a handful or two.
Method 3 of 3: Add a Wet Ingredient
Step 1. Add an egg yolk to the dough
This way the bread will keep its shape better when it's time to cut and serve it. You can add an egg yolk even if the eggs were not included in the original recipe. Incorporate it into the dough along with the other wet ingredients.
Step 2. Reduce the amount of fat by a third
Many traditional cornbread recipes include lard, bacon fat, or vegetable fat. Fat makes cornbread even more delicious, but it can break it during cooking. Try reducing the amount by about a third and evaluate the result.
Step 3. Replace the white sugar with a moist sweetener
If the cornbread recipe says to use white sugar, try replacing it with cane sugar, honey or corn syrup, respecting the original proportions. You will get a slightly wetter dough and therefore less prone to crumbling.
Step 4. Add a tablespoon (15ml) of extra oil or butter
Just use a tablespoon of seed oil or extra butter to make the dough slightly wetter. You can use oil or butter even if the original recipe doesn't include them.
Step 5. Replace milk or water with cream of corn
If your recipe includes milk or water, try substituting cream of corn instead. The cornbread will hold its shape better thanks to the rich and pasty texture of the cream.
Step 6. Add one tablespoon (15ml) of sour cream
It will add moisture to the dough, so the bread will stay compact. You can use low-fat cream if you are attentive to the line.
