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Nov 28, 2011 04:29 PM

Help with my cornbread recipe, please!

I tried a new cornbread recipe for t-day that I liked very much, taste-wise, but would love to tweak to make it a bit richer and moister. BUT, I don't want it to be crumbly, which is what I fear would happen if I just, say, added more butter.

- 1 cup flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sour cream
- 2 eggs
- 1/4 cup melted and cooled butter
- salt and pepper (I forget the actual amounts of these)

Maybe add some creamed corn???

Oh, and they had the very slightest baking powder aftertaste. Can I reduce the baking powder w/o affecting the rise?

Thank you so much!

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  1. You might be tasting the baking soda. I would reduce that to 1/4 tsp first.

    1. I'd try eliminating the baking soda before trying to adjust the baking powder. You might also try some frozen corn first, then cream corn if the frozen doesn't give you the change you're looking for. However, you did say "richness" and richness comes from fat and eggs. Try adding one more egg yolk or heavy cream in place of the sour cream. I wouldn't recommend making more than one change at a time (otherwise you'll never know for sure what worked and what didn't) but replacing the butter with olive oil is worth a try too.

      1 Reply
      1. re: todao

        A tsp of baking powder per cup of flour is a common rule of thumb. I agree with others that you could cut back on the baking soda. In fact I've been omitting it from recipes that use both baking powder and buttermilk. It does react with the buttermilk (sour cream in this case), but with the baking powder that action isn't needed.

        It looks to me like a pretty rich cornbread recipe. Plenty of eggs, plenty of fat (from butter and sour cream). This is, essentially, a muffin or quick bread recipe with cornmeal.

        Are you over baking it?

        Fruit or vegetable puree is a good way of adding moistness to a quick bread. Think for example of banana bread and pumpkin bread. The sweet potato puree that another poster mentioned should work, and fit colorwise (assuming you are using yellow cornmeal).

      2. Epicurious has a recipe for sweet potato cornbread. They originally developed it for stuffing, but it's now our go-to mix for everything: cornbread, muffins, stuffing.

        It's the moistness and richness that attracted me in the first place, but I love the color, too. And just the sound of the name!!

        1 Reply
          1. I made this new corny cornbread from allrecipes .com baked corn or something like that

            it called for 1 corn muffin mix, 1 can of whole kernel corn, 1 can of creamed corn, butter, eggs, and sour cream.

            it tasted great.

            maybe just add corn?