Solution for Crumbly Cornbread?

Question

I have been making the Clabber Girl cornbread recipe (without the sugar) for years. Lately it has been crumbling in to pieces when it's cut. We don't like sweet cornbread - I haven't changed the recipe from the way I have always made it. Why does it do this? Does anyone have an easy recipe for non-sweet non-crumbly cornbread they would share? I cook it in an 8" skillet or make cornsticks - they're just as crumbly if not more so.

The recipe calls for one egg. I have tried two and it only helped a little.

Answer 1

Someone asked this same question on Real Baking with Rose .com Hope it helps. Web site listed below:
ROSE REPLY

as i illustrated in my génoise posting, when something has worked for years and suddenly doesn't, it's always bc one is doing SOMETHING differently. think hard what that could be.

generally speaking, cornbread is crumbly if there is too high a proportion of cornmeal to flour. you need the gluten in the flour to hold it together and also enough moisture. if it is too high in fat it will also be too tender and crumbly. i don't know what ingredients you are using but you could try using a higher protein flour if you are using a cake flour or soft southern flour such as white lilly. try a bleached all purpose. hope this helps.

Answer 2

Crumbly Cornbread

Answer 3

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Perhaps you are not doing anything wrong. Not knowing what recipe you are using, makes it difficult to give a precise answer, but here goes anyway. Cornbread is naturally a little dry, but not necrssarily crumbly, crunchy Things that will make cornbread extra crumbly are: Not enough liquid. try increasing a little (a tablespoon or two) Not enough oil or shortening. Increase that a little (see above) other things to do Bake your cornbread in a cast iron skillet. Put a couple of tablespoonfuls of oil in the skillet and put it in the oven and let it get hot as the oven preheats. take it out and Pour the cornbread batter into the hot skillet. Bake the cornbread as usual. If you do not posess a real cast iron skillet, put wax paper inside a regular baking pan to help it come out of the pan better. do it like a big cupcake liner.

Answer 4

I fry a little pone of cornbread on top of the stove and it's absolutely delicious! Use Aunt Jemima's buttermilk cornbread mix. Just pour about a cup or two in a bowl,add a pinch or two of baking soda and salt,and an egg. Mix enough buttermilk in till it's almost a creamy consistency. Not runny but just enough where it's not too thick,but not thin either. Put about a fourth of a cup of vegetable oil in a little nonstick skillet, and pour in about half the batter and cook slowly over low heat. When it rises and kinda gets a little crusty around the edge,flip it over and cook till done. It may take you a few times,if you've never done it before,to get the hang of it,but it's the best cornbread you'll ever eat!!! My mom taught me how to make this when I was a little girl,and it's never let me down. Good Luck

Answer 5

Use a glass dish and avoid over baking which results in crumbly cornbread. Also has the weather been dry and less humid? That will effect a recipe that would normally turn out fine. I would add more buttermilk. I don't put sugar in my cornbread recipe but I use buttermilk and add creamed corn to mine, moist and yummy every time and only the slightest bit sweet from the creamed corn.

Answer 6

35 min 15 min prep (MAKES 4-6 SERVINGS)
Change to: servings US Metric
1 1/2 cups white cornmeal
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1 large egg
1 tablespoon vegetable shortening
1 tablespoon bacon grease


Preheat oven to 475 degrees F.
In a mixing bowl, combine the dry ingredients and mix well.
In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
Bake in the oven till the cornbread is golden brown, about 20 minutes.
To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
(To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).

Answer 7

Try the recipe again, but when baking add another pan of water to the oven. I do this when I'm baking breads or cakes. The water slowly adds moisture to the oven, not enough to steam anything, but just enough to prevent things from drying out.

Answer 8

If you add 1/8 cup of veg. oil and an extra egg it won't crumble on you.

Answer 9

add egg