What’s the texture supposed to be?
Is this supposed to be like cake or more gummy/gooey inside? Followed recipe exactly, only subbing milk+vinegar for buttermilk (who has buttermilk in the fridge?) Cooked it 20 min, tester came out clean. After cooling and slicing, seemed raw and gummy inside, put it back in the oven for another 20 min - outside was nice and crispy but inside still gummy. Is it supposed to be like that, and gritty? Used Bob’s Red mill cornmeal and BRM un bleached white flour. What’s the texture meant to be like?
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Recipe question for:
Classic Cornbread From 'Savory Baking'
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1 Comment
Not gummy.
Not sure what went wrong this time.
Maybe make from another classuc or basic tested recipe that has lots of satisfied users - a number shown online in parentheses. For example, the one from all recipes site has over three thousand.