Thursday, January 14, 2010
Cornbread gone WRONG!!
I don't know what happened with this recipe but it didn't turn out at all. It's quite similar to the one I usually make, a little more salt and baking powder, a little more oil and one egg instead of two. The batter was thick and airy, not airy in a good way. Other recipes I've made for corn muffins have had a similar texture but they've smoothed out while they've baked. This turned out dry and the top was lumpy. I won't be trying this one again.
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I'm so sorry my recipe didn't turn out right for you. I can't imagine what could've gone wrong. I've been using this recipe for years and never had a problem. It's the one from the manufacture.
ReplyDelete@Danielle Totally not your fault! The corn muffin recipe I use also has a tbs of baking powder I wonder if it's something to do with that. What kind do you use?
ReplyDeleteI usually use a brand call Calumet. I ran out of that and just recently used Clabber Girl. From the looks of the picture, it seems like a wet ingredient is missing....some of the milk or the oil?
ReplyDelete@DanielleA cup of milk (2 percent) , 1/3 c. vegetable oil and a large egg, I used it all. Stirred just til moist. I took a second to pull the pan out of the oven . When I got back to the batter it had lots of airy pockets in it like the baking powder had already reacted strongly and the batter was stiff and lumpy.It looked nothing like your photo. Like I said it's similar to the one I normally use so I don't know why it turned out so badly.
ReplyDeletethat is so strange. I hate when that happens....it's such a waste of ingredients.
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