Double-Corn Corn Bread with Fresh Thyme Recipe on Food52 (2024)

FAQs

How do you keep cornbread from being dense? ›

If they're willing to bear the shame of slipping a tad of sugar into their cornbread batter, things could incrementally change. But generally, the no-sugar rule still stands. Those who really need a surge of sugary flavor can, for goodness sake, just add some honey or sorghum molasses after the fact.

It makes the batter rise a bit so your cornbread will be light and a little fluffy. If you omit some sort of leavening agent, and baking soda is just one kind, your finished cornbread after baking will be about an inch high, and shall we say, pretty dense.

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

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

While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn't present. Because butter doesn't make the bread as moist as oil does, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

Note: 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.

Should you let cornbread batter rest before baking? ›

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Preheat your pan

You WANT some sizzle here. This helps develop the perfect crust and keeps your cornbread from being too crumbly. Stick your skillet in the oven to warm up as it preheats; it usually takes 10 to 15 minutes to get your skillet to just the right temperature!

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.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Over mixing will make it denser - think of cake that is lightly mixed, has low gluten flour and is therefore fluffier. Cornbread is quite a bit different then all-wheat breads and pastries. It has a low flour content, so the overall gluten levels will be quite a bit lower then cake flour.

Not leaving your batter to rest

Cornbread mixtures include baking powder, and this baking powder acts as a leavening agent to give the batter extra aeration. If you cook it before the baking powder has had time to activate, your cornbread will be too dense.

Let the batter sit before baking.

We found that if you leave the batter to sit at room temperature for 10 to 15 minutes before baking it, the cornmeal has some extra time to absorb flavor from the other ingredients and the leaveners (baking powder and baking soda) get a head start.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.