Cornbread Croutons Recipe (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter?

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

After the croutons have been baked, be sure to let them cool completely before storing them. You don't want any added moisture in the storage container. Once cooled, store the croutons in an airtight container or jar in a cool, dry place.

Crowding the pan.

Pile the bread cubes on top of each other and they won't have enough space to crisp up and brown. Instead, make sure they're in a even layer.

The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it.

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.

More flour makes it less crumbly. If you're using too high a proportion of corn meal, the bread doesn't have enough gluten to hold it together. Try using less cornmeal and more flour.

What is the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Yellow cornmeal: for that cornbread flavor, of course. Baking staples: you'll also need some baking powder (not baking soda!) & salt so that the cornbread bakes up nice and fluffy. Eggs: you'll need two eggs in this recipe. Sweetener: feel free to use pure maple syrup or honey to naturally sweeten the cornbread.

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.

The key to cornbread that isn't gritty is letting the cornmeal soak in the milk for a bit. For a cakier style, you need more flour than cornmeal, and to make it nice and sweet, without being overpowering, you need a mixture of sugar and something else (like honey, in this recipe).

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.