How To Make Mom's Moist and Fluffy Old Fashioned Cornbread (2024)

FAQs

How do you moisten old cornbread? ›

Oven/Toaster Oven

You can dot the cornbread with butter or spritz it with a bit of water to help moisten the bread if it seems stale or dry.

Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor. Serve warm with butter and a drizzle of honey.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

Cornbread FAQ. Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor.

To make cornbread moist again (and to give it a crispier crust), opt for the stovetop. Coat a non-stick pan or skillet with butter or olive oil, and reheat on medium low. If you can, flip it after 5 minutes to rewarm (and moisten) evenly.

Simply wrap the cornbread as you would for the pantry method—wrapped in aluminum foil or plastic wrap in a food storage bag or airtight container. Then place it in the refrigerator. This will add several days to your available storage time.

This quick and easy cornbread recipe bakes for just 20 to 25 minutes at 400°F. You will know your cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean. The crispy sides of the cornbread will also pull away from the edges of the pan.

A Cornbread Experiment

Result: Either way works! Though the version with some of the cornmeal swapped out with flour, and including an egg, holds together better and is a little more tender.

Spread the thick batter in your prepared pan, and bake the cornbread for 20 to 25 minutes, checking it at 20 minutes. When done, the edges will be lightly browned and just beginning to pull away from the pan. A toothpick or paring knife inserted into the center should come out clean.

How long to let cornbread rest? ›

Pour immediately into the hot skillet. Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes. Remove from oven and cool 10 minutes before slicing.

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.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

For the best cornbread, I highly recommend using real buttermilk. If you don't have any on hand, you can use my buttermilk substitute. I don't recommend using plain milk (see the FAQ below for details!).

Cut the leftover bread into serving-size pieces and place on a baking sheet or other oven-safe dish in a single layer. Cover with aluminum foil to avoid burning and to keep the bread from getting too dry. Bake in a 350-degree F oven for 10 minutes, or until bread is warmed through.

Rehydrating Hulled White Corn

White Corn is dried to make it shelf stable, in order to cook it for use in soups, salads, and other dishes it must first be rehydrated. Soak Hulled White Corn in water overnight. Drain and rinse.

If you've been baking with the same old flour and your cornbread is still crumbly, try switching to another brand. If you aren't using all-purpose white wheat flour, switch to that type. Add a handful of frozen corn. Frozen corn will add moisture to your batter during the baking process.

Add more coarsely ground cornmeal. Adjust for consistency until it's thicker than pancake batter. Add more lard to the batter.