Will's Cornbread
I used regular baking mix; we like our cornbread a little bit on the sweet side; found this recipe on Bobs Red Mill site
I used regular baking mix; we like our cornbread a little bit on the sweet side; found this recipe on Bobs Red Mill site
- Carbohydrate 284.6022 g
- Cholesterol 216.38 mg
- Fat 48.536415 g
- Fiber 12.2824003207088 g
- Protein 21.9538 g
- Saturated Fat 5.84063337975 g
- Serving Size 1 1 recipe (477g)
- Sodium 1752.021 mg
- Sugar 272.319799679291 g
- Trans Fat 2.16279887755 g
- Calories 1617 calories
Step-by-step
- Combine dry ingredients in a medium bowl.
- Add wet ingredients and blend until just combined.
- Spread batter into a greased 9-inch square baking pan.
- Bake for 20 to 25 minutes at 400F.
- Makes 16 servings.
Swapping granulated sugar for liquid sweeteners like honey alters the moisture retention and browning rates of the batter significantly. Liquid sweeteners introduce extra water that can disrupt the starch gelatinization process, leading to a dense and gummy crumb rather than a tender structure. Precision matters when combining components, so whisking dry items thoroughly before introducing liquids prevents pockets of chemical leaveners from forming unevenly.
Overmixing remains the primary error that ruins quick breads by excessively developing gluten networks. Stirring the batter until just combined preserves pockets of air trapped by the baking powder, which expands inside the 400F oven to create a light texture. Working the batter past this threshold triggers toughness because prolonged agitation encourages protein bonds to tighten.
Medium-grind cornmeal requires adequate hydration time to soften its hard outer germ before baking. Skipping this resting phase leaves gritty particles suspended in the finished crumb. Using alternative flour blends similarly changes hydration dynamics, often requiring slight adjustments to the liquid ratio because starch-heavy substitutes absorb moisture differently than standard wheat alternatives.
Baking requires close visual monitoring once the timer reaches 20 minutes to prevent the edges from burning before the center sets. Inserting a wooden pick into the thickest portion provides a reliable test for doneness when it emerges clean without wet batter clinging to the surface. Allowing the pan to cool on a rack stops residual bottom heat from overcooking the crust.
