Asked by: Yongkang Neenafood and drink desserts and baking
Why is my cornbread rubbery?
Last Updated: 6th February, 2020
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Just so, why is my banana bread rubbery?
The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. An overmixed banana bread batter will result in a dense, rubbery loaf.
One may also ask, is cornbread supposed to rise? To get better rise, make sure you don't overmix, & let the batter rest for at least 15 minutes so the cornmeal can absorb some moisture. Grease your pan (cast iron is always best) & let it heat up in the oven while your cornbread batter is resting. That will give you a crispy, brown outside with a tender inside.
why is my cornbread not cooking in the middle?
Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. It happens because the sides of the pan prevent the batter from rising as much as it does in the middle.
Why does my cake taste like cornbread?
But it's hard to say where you're going wrong without knowing your recipe/mixing technique/baking time/quality of ingredients. White cake is one of the hardest to learn to do well from scratch. If your cake tastes like corn bread, it's a baker's error. Measuring correctly is critical in baking.