Why is cornbread dry

This is inevitable and it is something to consider when you are trying to decide how much cornbread you want to make for yourself.

As cornbread ages, it will begin to dry out and there will come a point when the cornbread will be too dry to practically try and revive and remoisten it. With that being said, there are some things to consider to try and preserve what moisture you can within the cornbread.

For instance, most people tend to reheat cornbread when planning on eating it again, as cornbread is significantly better when it is warmed up. Most people will quickly warm their cornbread in the microwave, which is notorious for taking the moisture out of the bread and leaving you with a dry carcass of what used to be good cornbread. When microwaving the cornbread, you will want to make sure that you put a paper towel on top of the cornbread.

This ensures that the steam that the cornbread will release is trapped by that paper towel, and because the towel is right on top of the cornbread, it will naturally reabsorb some of that moisture back into it. If you are heating the bread up in the oven, remember to cover it with tin foil for similar reasons. Finally, when the cornbread is done cooking, you will want to put some butter on top of it.

The butter will not only help to enhance the flavor, as cornbread always goes well with a little bit of a buttery taste to it, but it will also help to reintroduce some fat and moisture into the cornbread.

Both the addition of the moisture of the butter and the fat from the melting butter will give the taste as if your cornbread never lost any of its moisture. This method, along with making sure that you put enough moisture into the ingredients of the bread, ensures that even if your cornbread has been reheated once, or even twice, it can still taste as good and as moist as when you first took it out of the oven.

I accept the Privacy Policy. Adding eggs makes for a firmer, more cake-like texture. Extra eggs make cornbread more resistant to crumbling, but doing that may make it less authentic. It was not crumbly and tasted good. I wonder if the marmalade kept it from being crumbly or it was just the head cooks preference? Anyway, I make it from scratch now and it always tastes good.

I use grease iron skillet very hot. Mix 2cups self rising flour hudson cream 1 tbsp self rising flour. Never measure my milk i use regular milk and butter milk. Pour into hot skillet bake at for about 30 minutes and brown on top.

Turn out on plate the will be golden brown and crunchy and it will not crumbly or to moist just great. There are two with this title. One has rice flour. Don't like it. The other has garbanzo bean flour as the first ingredient. I've used it for cookies and cornbread for dressing since my son married a sweet gal with wheat allergy. Follow directions for adding zanthan gum. West Texas Mom. I loved reading your memories of Aunt Martha's house.

Cornbread is so comforting and nostalgic, isn't it? My mother always made it in a cast iron skillet, as well. I like some onions and jalapeno in mine!

Have you ever thought of publishing your recipe book just like it in order to give those of us who were not fourtunate enough to have such a wonderful gift passed down to us? What a beautiful story about cornbread and your family.

No doubt that your family recipe is the best. Also great tips about taking care of your cast iron skillet, dind't know about the way to do it. Your family recipe book is a treasure and as you said it is the most valuable :. Countryluthier: That's actually my favorite recipe but don't tell all my southern kinfolk, okay? Thanks for commenting, CountryLuthier!

Great lensmanship here. I have to admit that writing this lens made me hungry for cornbread Then it worked! I love some good cornbread - and I agree, I definitely like mine sweet, although a non-sweetened cornbread can be good now and then.

Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs. Culinary Techniques. Cooking Schools. World Cuisine. Grain Dishes. Party Snacks. Oil or Butter Oil will help make your cornbread moist and stay together, rather than crumbling apart. Just about one tablespoon should do. If you prefer a buttery flavor, use melted butter instead.

Can you use mayonnaise instead of eggs in cornbread? Jiffy cornbread with mayo and no eggs is super simple. Advertisement What type of pan are you using? I use cast iron muffin pan or cast iron corn pone pan or a 8" square glass baking pan. Always grease pan. Try changing your pan - even if just for good luck! Is the temperature of your oven correct? Ovens do not always show the correct temperature.

If do not have an oven thermomotor to verify then I would suggest lowering your oven at least degrees. Are you mixing to much? Mixture should only be "folded" several times until wet but still coarse not smooth. Are you baking too long or leaving in oven after it is done? Bake only correct time and start checking before time is up check quickly as not to lose temperature of oven.