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How to Make Corn Bread That Won't Crumble

by Deborah Lundin

If you have tried numerous cornbread recipes or boxed mixes, only to end up with a dry, crumbly cornbread, you are not alone. While cornbread requires simple steps and minimal ingredients, finding a balance that delivers a moist and tasty cornbread is not always easy. Various tricks allow you to experiment with your favorite recipe to find just the right balance of moisture, resulting in cornbread everyone will be talking about.

Replace each cup of milk or other liquid in your favorite recipe with one 8.5-ounce can of creamed corn. For example, if your recipe calls for 1.5 cups of milk, replace that with 1.5 cans of creamed corn. The increased moisture in the creamed corn moistens the batter, reducing the risk of crumbly cornbread. At the same time, the use of creamed corn enhances your cornbread flavor.

Use honey, corn syrup or light brown sugar in your sweet cornbread instead of white sugar. In addition to providing a sweet taste, these sugar alternatives provide additional moisture, reducing the risk of crumbling.

Add additional moisture to your basic recipe by adding vegetable oil or melted butter. A single egg yolk also works. By adding one of these ingredients, you slightly increase the moisture content of your recipe without making your cornbread batter too thin.

Items you will need
  • Canned creamed corn
  • Honey or corn syrup
  • Measuring spoons and cups
  • Egg yolk, vegetable oil or melted butter

Tip

  • If you like the flavor balance of your favorite cornbread recipe but simply want improve the crumbly consistency, let the batter sit for at least 30 minutes before baking. Because cornmeal absorbs moisture, letting it sit allows greater moisture absorption before cooking. After allowing it to sit, follow your general baking recommendations.

Photo Credits

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