My cornbread falls apart in my hand?!
My cornbread falls apart in my hand?
I make it with two small boxes of corn meal, 2 eggs, one 8 ounce can of creamed corn, and a couple tablespoons of water. I bake it at 400 degrees for about 30 minutes. After it cools I cut it in nine parts.(3 X 3). When I serve it it practically falls apart in my hand. What am I doing wrong?
Answers:
Your temp sounds right. Try this recipe. Good Luck
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup cornmeal
1/2 teaspoon salt
1 cup plain yogurt
1/4 cup butter, melted
Preheat oven to 400° F. Beat eggs in a mixing bowl and add sugar. Mix well. In a separate bowl, whisk flour, baking powder, soda, cornmeal, and salt. Add the dry ingredients alternately with the yogurt to the egg mixture. Stir in cooled, melted butter. Bake in a greased 10-inch cast-iron skillet for 15-25 minutes. Watch closely after the first 15 minutes to ensure it doesn't burn.
Increase your liquid
Mine has some fat (butter or something) and some sugar.
Here, try a new recipe:
Cornbread
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.
What are you cooking it in? Here in the south we use a 10" cast-iron pan, and we don't put creamed corn in it.
why are you putting in cream corn? i make corn bread sometimes from a box and i never used creamed corn maybe thats your problem try it with out it and see what happens
more butter
add 2 to 3 tbs of flour or corn meal, should thicken right up
400 degrees?? You are drying it out @ 400 degrees that's why it falls apart!!
I don't know about your recipe. I usually use the Jiffy or like mixes. The mixes call for milk to be added, but I use half and half. It always comes out moist and rich that way.
if you want to make mexican cornbread, take two boxes of jiffy mix, one egg, i tablespoon vegetable oil enough milk or water to moist, add one small can of mexican corn, i small can green chilies, and about one half small onion diced fine, add one cup cheddar{shredded cheese}. be sure and drain the corn and chilies first. pour into well greased cast iron skillet, heat oil first about two min. in oven then add batter. bake at 400 degrees for about twenty to thirty min, or until crust is brown, the easiest cornbread recipe is simple. three cups selfrising cornmeal one egg,and enough water{ not milk} to wet, a little thicker batter than pancake, add about one fourth cup bacon grease or vegetable oil. heat first in cast iron skillet, if you do not have one it's worth investing in. that's why our grandmothers and mother's fried potatoes and cornbread tasted soooooooooooo!!!!! good, enjoy, if you have any questions please let me know if i can help.i have been baking for over fifty years now.,