Bisquick Cornbread-- The Best Cornbread Recipe, I promise. (2024)

FAQs

What makes cornbread stick together better? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start. I love using my cast-iron skillet for cornbread and preheat it before adding my batter.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Cream Cheese, Mascarpone, and Cottage Cheese

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking.

Cornbread came about as more ingredients were added to the basic corn pone recipe: buttermilk, eggs, and a leavener such as baking soda or baking powder (or both). However, modern cornbread recipes, even in the South, now include wheat flour and sugar.

Cornbread Ingredients

Cornmeal: Opt for yellow cornmeal for this recipe, as it's sweeter than its white counterpart.

Can you add extra sugar to cornbread? ›

That being said, this is YOUR Sweet Cornbread recipe, so use as little or as much sugar as you would like. Here is the breakdown: 1 cup sugar = sweet. 1 ¼ cups = definitely sweet.

Amp up the corn

Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg.

The primary purpose of using eggs in cornbread (and with other baked goods) is to bind the ingredients together. By holding the ingredients together, the egg improves the mixture's structure and texture while allowing you to create a gel-like substance for easier processing.

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

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.

The surface of cast iron expands as it gets hotter, which opens up minor abrasions in the pan, and when it cools, the small rifts swell shut and physically trap particles of the cornbread in the pan itself.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.