How do you make cornbread not crumbly?

What Makes Cornbread Crumbly?

1. 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.
2. Try a different flour. I know everyone has their own favorite brand, but be bold and experiment.
3. Use less fat.
4. Add an egg.

Why would my cornbread be crumbly?

Why Does My Cornbread Crumble? Try experimenting with less flour or a different brand to see if that helps with your cornbread consistency. Too much cornmeal. If you use too much cornmeal, the glutens in the flour can’t work to hold the bread together.

How do you make cornbread without flour?

Buttermilk Cornbread (without Flour) 2 cups corn meal (white or yellow) 1-1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 Egg, lightly beaten 1-1/2 cups buttermilk 2 tablespoons melted shortening or vegetable oil

How do you make cornbread with Jiffy mix?

Directions Preheat oven to 400°F Mix Jiffy, milk, and egg in a small bowl. Remove from oven and immediately spread the butter over top of cornbread until butter is melted and bread is fully coated on top. Immediately cover with aluminum foil, creating a tight seal around the pan.

What is Southern style cornbread?

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

Is cornbread healthy?

Not only is cornbread versatile; it is also healthy. The basic ingredient of cornbread, corn meal, is a whole grain food that is fiber-rich. It not only helps in promoting regular bowel movement, but also lowers blood sugar levels.