milford
Cook
I found this recipe which is great. ...
https://www.thespruce.com/buttermilk-cornbread-cream-style-corn-3054209
High riser and it tastes great. Only problem, its too moist. Almost to the point of being mushy in the middle. I've tried reducing eggs from 3 to 2. No difference. I've increased baking time to 30 minutes and almost burned the bottom crust. Tried subbing 1/2 cup whole wheat flour for 1/2 cup of white flour. Better, but it doesn't grow as much.
I've noticed that a heavy crust forms on the top. Once that crust forms, I get the impression no steam can escape, so the cornbread is moist. No way does the cornbread "spring back". Crust too heavy.
Should I try a lower temp?
https://www.thespruce.com/buttermilk-cornbread-cream-style-corn-3054209
High riser and it tastes great. Only problem, its too moist. Almost to the point of being mushy in the middle. I've tried reducing eggs from 3 to 2. No difference. I've increased baking time to 30 minutes and almost burned the bottom crust. Tried subbing 1/2 cup whole wheat flour for 1/2 cup of white flour. Better, but it doesn't grow as much.
I've noticed that a heavy crust forms on the top. Once that crust forms, I get the impression no steam can escape, so the cornbread is moist. No way does the cornbread "spring back". Crust too heavy.
Should I try a lower temp?