How can I make fluffier cornbread?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Having fresh baking powder helps a lot. I use self rising flour and it seems better than when I make it with all-purpose.
Here's my foolproof recipe for cornbread - it's very close to the recipe from the Joy of Cooking, except I melt butter right in the skillet til it's light brown, which makes a crisp crust. It comes out just the right every time. This is not a sweet, cakey cornbread but a grainier, richer version. If cakey and fluffly is what you seek, perhaps someone else has a recipe. http://www.food52.com/recipes...
Have you considered making a corn spoonbread? It's a cross between a bread & a souffle -- light & fluffy, moist & sweet. I made this recipe tonight & it was incredibly good. But I should warn you: it's a multi-step, time-consuming recipe. I'd cook it again for a special occasion (like New Years), but not every week:
This is going to sound ridiculously pedestrian to most who post here, but...if it's a cakelike corbread you are searching for try this.... Get one box of Jiffy Cornbread mix and one box of Jiffy Yellow Cake Mix. Follow the directions for mixing on both boxes. Once batters are created, dump them together. Bake in a buttered 8 inch square pan for 30 minutes at 350 degrees.
Sweet and cake like fluffy and EASY.
Let's settle this once and for all, shall we?
The Best Carbonara, According to an Italian
Albondigas from Oaxaca, Mexico
What's New in the Neighborhood
Where to Eat in Modica, Sicily
The Hits Keep Coming