Cornbread Recipe | LaaLoosh (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

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.

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.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Just like the buttermilk, sour cream can be added to help cornbread stay moist. Just like buttermilk is fermented milk left over from making butter, sour cream is fermented cream. It is actually thicker than buttermilk and has more tang to it.

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

1Preheat the oven to 400°F (204°C). 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.

In 1892, a Times correspondent, after enumerating the many types of corn-based breads eaten in Virginia, noted, "It will be observed that in none of them is sugar used. There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them."

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.

But one of the easiest ways to jazz up a basic cornbread is by adding sweet corn, which creates more layers of that sweet and sunny flavor. Fresh corn is always best if it's in season, cut straight off the cob, but frozen is nearly as good. Just let the corn thaw and then drain it completely, patting dry if needed.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

What makes cornbread rise more? ›

Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise. Salt: A teaspoon of salt enhances the flavors of the other ingredients. Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs.

The gluten in flour adds durability to your cornbread. Meanwhile, cornmeal is slow to absorb liquids, making your cornbread more inclined to crumble, according to Our Everyday Life.

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.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

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.