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Crumbly cornbread ???

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pinto Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-09-11 07:18 PM
Original message
Crumbly cornbread ???
I made cornbread yesterday, followed the instructions, but it came out crumbly. Won't slice at all, just crumbles. Any idea? My oven temp may be off (I think it runs cooler than set.) Tastes great - added some diced jalapenos in the mix - I'm using it as a side for eggs in the morning. Just wondering why it didn't come out like...cornbread.

:hi: pinto
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yellerpup Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-09-11 08:21 PM
Response to Original message
1. When that happened to me
it was because I forgot to mix in the egg. I sometimes forget to add the oil and sometimes I decide to forgo it, and it doesn't seem to make much difference and it always comes out fine. I love cornbread paired with eggs. Toasted cornbread crumbs are wonderful. :hi:
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-10-11 03:07 AM
Response to Original message
2. I don't know why either.
But cornbread stuffing is fabulous. I wish I had some right now!

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pinto Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Apr-10-11 07:41 AM
Response to Reply #2
3. Great idea. I'm making a small pork roast today. The crumbly cornbread will
make a great side stuffing. :thumbsup:
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-11-11 05:39 PM
Response to Original message
4. Miz t's usually is. It's kinda hit-or-miss.
Her mom's was ALWAYS perfect, and she 'claims' she uses her mom's recipe.
I dunno.
:shrug:
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housewolf Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Apr-12-11 12:23 AM
Response to Original message
5. Here are some cornbread recipes you might like to take a look at
http://leitesculinaria.com/7175/recipes-cornbread.html

http://dinersjournal.blogs.nytimes.com/2008/09/26/recip... /

http://chowhound.chow.com/topics/768866#6371118

http://chowhound.chow.com/topics/768866#6434966

I haven't made much cornbread in my life, but I'd think the ideas of soaking the grain overnight and adding some oil might be helpful keys.

Or, you might be looking for a recipe that's part corn/part flour to give you some gluten to help hold the whole thing together as well as retain some moistness.


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Coyote_Bandit Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Apr-12-11 10:21 AM
Response to Original message
6. Cornbread
vegetable oil or cooking spray
1 tablespoon butter
2 cups yellow cornmeal (stone ground is best)
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
1 tablespoon mild vegetable oil

Preheat oven to 400 degrees F. Spray cast iron skillet (or other baking dish), add butter, put into oven to heat. Mix remaining dry ingredients, in separate bowl mix remaining wet ingredients - then combine wet and dry mixtures stirring just until combined. Put batter in hot skillet and cook until browned and crusty - probably just under 30 minutes.

Been doing that for 40 years or so.

Let me say, first, that crumbly cornbread isn't necessarily a bad thing. In fact it is often prepared and then crumbed - into stuffing, into soups and stews and chilli, into buttermilk, into a host of dishes.

I personally would never just add jalapenos to that basic cornbread mix for jalapeno cornbread. If nothing else, I'd want to add some sweetness to go with the heat. I might want to include some cheese and/or corn (or creamed corn) and maybe some bacon or sausage crumbles in the finished product. A Google search will provide many recipes for jalepeno cornbread that incorporate these variations and more. Some are very good. You really should look through some of them before your next attempt at jalapeno cornbread.

Epicurious seems to have a pretty basic recipe here (excludes the cheese/corn/ bacon/sausage):
http://www.epicurious.com/recipes/food/views/Jalapeno-C...

You do need to mix ingredients in the right proportions - and cook the batter at an appropriate temperature to have good noncrumbly cornbread. It will dry out and become crumbly if it is cooked at a lower temperature for a longer period of time. You can buy a thermometer that is safe to use in your oven to monitor the temperature. They are not prohibitively expensive.

You do not need to soak the cornmeal overnight. While some cornmeal based polenta, scones and tortillas do use a brief soaking process (usually less than a half hour), soaked cornmeal is the stuff that makes mush - and a home remedy for toenail fungus. http://www.cdkitchen.com/recipes/recs/102/Cooked_Cornme...
http://www.livestrong.com/article/288513-how-to-soak-to... /

For anyone here that has a real interest in cornbread, I'd recommend "The Cornbread Gospels" by Crescent Dragonwagon.
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pinto Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Apr-12-11 06:05 PM
Response to Original message
7. Thanks all for the suggestions. I love cornbread so I'm going back up to the plate this weekend.
Edited on Tue Apr-12-11 06:06 PM by pinto
:hi:
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