What makes cornbread crumbly

What Makes Cornbread Crumbly? More flour makes it less crumbly. If you're using too a high a proportion of corn meal, the bread doesn't have enough gluten to hold it together. Try a different flour. I know everyone has their own favorite brand, but be bold and experiment.

Use less fat. Add an egg. Most cornbread mixes are even made without eggs , but this may affect the consistency. To substitute for egg here, you can use vinegar and baking soda or yogurt. These work perfectly. The dressing should be pretty soupy so it doesn't dry out during baking.

Photo by Kirby Barth. Photo by Aja Frost. Crunchy and Sweet Breakfast Oatmeal. Chocolate and Peanut Butter Puppy Chow. Banana Crunch. DIY Customizable Granola. Bite-Sized Smores. Top your cereal with fresh or frozen fruit, a bunch of raisins or dried cranberries, and some slivered almonds, cashews, or walnuts to improve the nutritive value of your breakfast and add variety.

Cereal with milk is a quick and healthy way to start your day. Top your cereal with fresh or frozen fruit, a handful of raisins or dried cranberries, and some slivered almonds, cashews or walnuts to add variety and improve the nutritive value of your breakfast. Take corn flakes and crush coarsely with your hands. These are the cornflakes which are unprocessed and raw and are normally used to make snacks like chivda.

Before using them, it's necessary to deep fry them and cook them so as to make them edible. These raw cornflakes are then packed and are used as required. Though it is inappropriate to call corn flakes completely unhealthy , yes, it may cause diabetes too.

In general, processed food with loaded sugar content come under the category of high glycemic food and corn flakes with 82 glycemic food index may cause increased insulin levels in the body and lead to type 2- diabetes. Corn flakes contain sugar in the form of high fructose corn syrup. Most cornbread mixes are even made without eggs, but this may affect the consistency.

To substitute for egg here, you can use vinegar and baking soda or yogurt. These work perfectly. Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass. Use coconut or almond milk instead of water for moist muffins.

Most box muffin mixes call for water to create the batter. If you want a richer flavor and moist texture, swap out the water for the same amount of something richer, like coconut, almond, or soy milk. Overmixed muffins will have peaked, smooth-textured tops and long, tunnel-shaped air pockets in the interior , and will be tough in texture.

It is also essential to spoon the batter gently into the muffin cups without stirring, in order not to reduce the leavening action of the baking powder. Start by adding a teaspoon of water or milk and mix it. If the cookie dough seems dry and crumbly then add more water or milk.

The trick is to add a little and mix it to see if it requires more liquid or not. There is always some point at which you can put in too much water where no matter how strong you make the dough the loaf will not hold its shape and will flatten out during baking. As you knead and the dough gets sticky, generously sprinkle just enough flour onto the dough so it no longer adheres to your hands and board. Knead that in, and when you feel it getting sticky again, add a little more. To keep Southern-style cornbread moist, substitute flour for a few tablespoons of the cornmeal.

Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough.

It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results. My cornbread was crumbly, falling apart before you could get it to your mouth. After we ate, we kids ran down the aisles between rows of cotton bushes that seemed almost as tall as me. The husks tore at our sweaters as we filled paper bags full of fresh-picked cotton bolls to take home with us.

Is your cornbread dense and dry? You didn't mention how much oil you are using? With only 4 tbsp of butter you might just need a little more fat into the mix. You may have added a little bit too much liquid, causing the cornbread to break down its usually crumb-like texture. You can try baking it the oven to dry it out, or even add more cornbread, albeit in chunkier, larger pieces.