Why is my corn bread dry and crumbly?!


Question:

Why is my corn bread dry and crumbly?


Answers:
Different reasons, it would help if you post a recipe or if you are using a mix.

Without knowing that, off the top of my head I am thinking you might be overbaking it.

We need to know what you put in your before we can help.
I put corn meal, water, egg, sugar, and if i want it a dash of milk in mine. The egg is used to hold it together so I wonder if you are leaving that out of yours.

well could be many things..since I have no recipe to look at,I cant say exactly but heres a tip; I add cream corn to my recipe. But if you are determined to stick with your own then
I would suggest that you are lacking eggs or moisture (milk). maybe you left it in the oven too long, most electric ovens need the temp decreased by about 25 degrees

Without knowing your recipe, I would guess that it's probably because you don't have enough wet ingredient in your batter. Here is a great recipe:


1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

try this recipe
SUPER MOIST CORNBREAD

1 cup sour cream
1 large egg
1/4 cup milk
2 tbsp vegetable oil
1 cup flour
3/4 cup cornmeal
1/4 cup sugar (or more)
2 tsp baking powder
1/2 tsp salt

Set oven to 425 degrees F. Grease a 9-inch square baking pan.

In a medium bowl, miix wet ingredients together. Add dry ingredients and mix just until moistened. Spread in pan.

Bake 20 minutes.

Serve hot with maple syrup.

if you are making it with the mix then i suggest putting a can of cream style corn into the mix. it gives it great flavor and keeps it from drying out

If you are making it from scratch, try putting in plain flour (and also an egg) & bake it at a high tem.; cornbread needs to bake at 450 dreegs; I suppect you might be baking it at 350 dreges &that will dry it out. If it's a mix you are own you're own, (but try an extra egg) We always makes ours from scartch. Plus we used an iron skillet.

Maybe you're not using buttermilk, that's the secret to moist cornbread. Your batter should be thick, yet you should be able to see the buttermilk floating on top.




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