Try this Mom's Cornbread recipe, or contribute your own.
- Carbohydrate 116.317983331609 g
- Cholesterol 328.19166671691 mg
- Fat 118.331366682707 g
- Fiber 5.78400022983551 g
- Protein 29.2862166654696 g
- Saturated Fat 73.7063233433183 g
- Serving Size 1 1 Serving (1217g)
- Sodium 2566.92999988581 mg
- Sugar 110.533983101773 g
- Trans Fat 7.84819500082664 g
- Calories 1570 calories
Step-by-step
- Beat all ingredients together and put in 9x13.
- Bake 350 degrees for 25-30 minutes (or until toothpick comes out clean)
Moisture Retention and Protein Coagulation
The ingredient list hides how high-fat dairy interacts with cornmeal starches. Sour cream introduces lactic acid, which tenderizes gluten strands while milk fats coat the starch granules to slow down moisture evaporation during baking. Beat the eggs thoroughly before incorporating them to trap air bubbles, providing the structural lift necessary to support a heavy, moist batter containing whole corn kernels.
Thermal Transfer in Metal Bakeware
Baking at 350 degrees Fahrenheit allows the exterior to set without burning the high sugar content found in commercial mix bases and creamed corn. Use a metal 9x13 baking dish rather than glass to accelerate edge browning through efficient thermal conduction. Test doneness by inserting a wooden pick into the exact center of the pan; it should emerge free of wet batter when the internal temperature reaches 200 degrees Fahrenheit.
Freezing and Reheating Mechanics
Cool the baked product completely on a wire rack before wrapping it tightly in plastic wrap to prevent freezer burn. Stored at zero degrees Fahrenheit, baked cornbread retains its structural integrity for up to three months. Thaw frozen portions overnight in the refrigerator, then refresh the crumb texture by warming individual slices in a 300 degree oven for ten minutes.
