Recipe for Cornbread that doesn't totally crumble

M

myrtlemaye

Contributing Member
I'm trying to find a recipe or ingredient addition that will help my cornbread be less crumbly. It tastes good but you can hardly spread butter or anything on it without it coming apart. Can anybody give me any ideas??? Please!!!!
 
D

Deemy

Veteran Member
I use the little Jiffy mixes.I get one box corn bread mix and one box yellow cake mix. I then put both in a bowl and mix them together and put back in the two boxes and then make one box at a time(there is only two of us). this makes my cornbread light but still with corn bread taste.I took this to a meeting about a month ago and the two teenage boys gobbled it up!Adults had hard time getting even one piece of it.
 
Josie

Josie

Has No Life - Lives on TB
I usually make my cornbread into muffins. With more crust, it seems to hold up a little better.
 
Mother Love

Mother Love

Inactive
I love those little boxes of Jiffy cornbread! So I hunted up a homemade version. It is very good and I always get compliments on it. It's all I make.

Sweet Cornbread
1 cup all-purpose flour
1 1/4 cups yellow (or white) cornmeal
1/2 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder

From here you could put it in jars or bags.

1 large egg
1 cup of milk
1/3 cup oil

-Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or a cast iron pan. If using a cast iron pan heat it in the oven with a tablespoon of oil for 5 minutes before adding batter.
-In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
-In another bowl whisk, together egg, milk and vegetable oil. Pour into dry ingredients and stir just until moistened. Don't over mix.
-Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
 
Last edited:
Marie

Marie

Veteran Member
I just use the regular cornbread recipe but change to 1 1/2 cups flour and 1/2 cup cornmeal works great
 
L

LibertyMom

Senior Member
I use the BreadBeckers cornbread recipe:

3/4 cup freshly milled flour
3/4 cup freshly milled corn meal
3/4 tsp. salt
2 1/2 tsp baking powder
3/4 cup buttermilk
2 TBS honey
1 egg
2-3 TBS melted butter

I melt the butter in my skillet in the oven, add it to the mixture, then pour the whole thing back into the buttered skillet to bake. The original recipe used a higher temperature, but I've found that 400 degrees for about 20 minutes works for me.

Generally speaking, adding an extra egg to a recipe should help it to be less crumbly. I like the creamed corn idea too.
 
vessie

vessie

Has No Life - Lives on TB
Kathy, the creamed corn sounds wonderful but how would you adjust for the liquids in the recipe so the bread doesn't come out too wet? V
 
Kathy in FL

Kathy in FL

Administrator
_______________
vessie said:
Kathy, the creamed corn sounds wonderful but how would you adjust for the liquids in the recipe so the bread doesn't come out too wet? V
Click to expand...

Uhhhhh ... I kinda just play with it LOL That's how I was taught to make it, by just eyeing it until the batter is the right consistency. I use self rising corn meal, eggs, and milk generally and then adjust if I add something. You can add fruit to cornbread too, fresh or dried.
 
lgsracer

lgsracer

Inactive
Sausage Cornbread Bake

Ingredients Crisco® Original No-Stick Cooking Spray
1 pound bulk sausage
1 large onion, chopped
2 large eggs
2 cups Martha White® Buttermilk Self-Rising Corn Meal Mix
1 (14.75 oz.) can cream-style corn
1 cup milk
1/4 cup Crisco® Pure Vegetable Oil
2 cups shredded Cheddar cheese



Preparation Directions
1. HEAT oven to 425°F. Coat 10-inch ovenproof skillet or 2-quart baking dish with no-stick cooking spray.
2. BROWN sausage and onion in medium skillet over medium-high heat until meat is thoroughly cooked. Drain. Beat eggs in large bowl. Stir in corn meal mix, corn, milk and oil until blended. Pour half into prepared pan. Sprinkle with sausage mixture and cheese. Pour remaining batter over top.
3. BAKE 30 to 40 minutes. Cool 10 minutes before serving.
 
skwentnaflyer

skwentnaflyer

Veteran Member
Mother Love said:
I love those little boxes of Jiffy cornbread! So I hunted up a homemade version. It is very good and I always get compliments on it. It's all I make.

Sweet Cornbread
1 cup all-purpose flour
1 1/4 cups yellow (or white) cornmeal
1/2 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder

From here you could put it in jars or bags.

1 large egg
1 cup of milk
1/3 cup oil

-Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or a cast iron pan. If using a cast iron pan heat it in the oven with a tablespoon of oil for 5 minutes before adding batter.
-In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
-In another bowl whisk, together egg, milk and vegetable oil. Pour into dry ingredients and stir just until moistened. Don't over mix.
-Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Click to expand...

That's virtually identical to the recipe I use, except I use two eggs, that seems to make it less crumbly. (Though I do use the creamed corn sometimes, too)
 
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