Asked by: Yongkang Neena
food and drink desserts and baking

Why is my cornbread rubbery?

Last Updated: 6th February, 2020

Cornbread is supposed to be a little bit crumbly—it's the nature of it. But try these ideas if yours is more crumbly than a dried-out sandcastle. 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.

Click to see full answer.

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.

Related Question Answers

Moacir Haslam


Why is my banana bread still gooey in the middle?

Banana bread is typically cooked at 350 degrees Fahrenheit on the lower middle oven rack position. If your bread is turning out still gooey in the middle, check your oven's temperature to ensure that your oven is getting hot enough. Use an oven thermometer to check the oven temperature.

Martino Mollhoff


Why does my banana nut bread fall in the middle?

Usually banana bread rises well as the bananas in the mixture tend to give the batter some extra "lift". Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools. If you are having problems still then you could try making banana muffins instead.

Jytte Desojo


How do I make sure my banana bread is moist?

Three Easy Tips for Moist Banana Bread
  1. Use overly ripe, black bananas (previously frozen are great) for moist bread and plenty of banana flavor.
  2. Choose oil, not butter, for moist bread (save the butter for cake)
  3. Gently fold wet and dry ingredients together with a spatula for tender texture.

Miro Macazaga


Can you eat undercooked banana bread?

Fixing Undercooked Bread
It is pretty simple to salvage the undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. If the bread is not set before the oven is turned off, there is not much you can do to save it.

Joselia Lazarzk


Why is my banana bread not fluffy?

Don't puree the bananas, it will make them too watery. Butter – banana bread or almost any bread goes well with oil due to their naturally dense consistency. Oil makes them fluffy and moist. Some recipes use melted butter, but the bread won't be as fluffy as with oil.

Saikou Reles


Why is my pumpkin bread gummy?

For a yet moister loaf, add 1/2 more of pumpkin puree or any of the ingredients listed above. Remember that while moisture is good, too much will cause the bread to get spongy and not rise properly, leaving you with a dense and gummy loaf.

Anabela Lobato


Why does my banana bread crack on top?

Why does banana bread split on the top? The crack down middle of a quick-bread is usually caused when the top of the loaf sets before the loaf is finished rising. As the loaf continues to rise, the stress on the cooked top surface causes the crack.

Guido Hennerici


Is banana bread better the next day?

Did you know that banana and zucchini breads actually taste better the next day? It's true! So, if you can resist, once this perfect banana bread had completely cooled down, resist the urge to cut yourself a piece and wrap it up in foil or plastic wrap. Leave it at room temperature to be enjoyed the following day.

Manda Eguileor


How do you revive cornbread?

  1. Open the oven and preheat to 350 degrees Fahrenheit.
  2. If you have cornbread leftovers, place it in a cookie/baking sheet.
  3. Cover with aluminum foil or else the top will burn.
  4. Set your timer 10-15 minutes, place it on the oven.
  5. ?Take the food out of the oven.

Aizeti Joita


How do you soften dry cornbread?

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.

Till Bernier


What is the difference between cornbread and corn pone?

While some cooks define cornpone as having no sugar, milk or eggs, many modern-day cornpone recipes call for them. And while some sources say it's the shape that makes the difference, the fact is that cornbread and cornpone both can be shaped like muffins, small mounds, or ears of corn.

Kathaleen Gudjabidze


Is undercooked bread safe to eat?

Germs can find their way into raw flour during harvesting, processing, or shipping, and in your grocery cart or at home. Raw eggs may contain Salmonella bacteria, and should never be consumed raw or undercooked. Breads, cookies, cakes, biscuits, and any other baked good should always be fully cooked before it is eaten.

Sinue De Luca


What is leavening in baking?

Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

Modest Ochsenreither


How do you know when bread is ready?

Turn the loaf of bread upside down (if it's in a pan, take it out first). Hold the bread in one hand and use your other thumb to thump the bottom of the loaf. It's a little like tapping a watermelon to find a ripe one. If you hear a hollow sound from the center of the loaf, you can tell the bread is done.

Annemarie Barraso


Why is my bread doughy when cooked?

Air circulating around the loaf allows the steam built up inside the bread to evaporate. If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off.

Trisha Adaes


How do you keep cornbread from sticking to the pan?

Brush the inside compartments of the muffin pan generously with a nonflavored vegetable oil or vegetable shortening. Fill the inside of the muffin pan compartments halfway full of the cornbread mixture so it does not cook over the top of the pan making it more difficult to remove.

Weiguang Fournet


Does cornbread need sugar?

Over time, the basic pone recipe was enhanced to become cornbread. Cooks first added buttermilk and a little baking soda to help it rise. Never, never are sugar and wheat flour used in cornbread. Water-ground cornmeal and water-ground whole wheat flour have still a market in Kentucky and are still used with delight."

Willard Awtsin


Does baking powder make cornbread rise?

Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.

Reymundo Fuss


What can I add to cornbread?

7 Cornbread Add-Ins
  1. Apple Sage. Apple Sage – This makes a great base for cornbread stuffing! Just stir in 1/2 cup grated, peeled apple and 2 tablespoons of fresh, chopped sage.
  2. Green Chile Cheese. Green Chile + Cheese – This is great alongside chili!
  3. Maple Bacon. Maple Bacon – This is great for breakfast!