Cornbread
V
GF
Nov 25, 2021
by Will
PREP
20 mins
COOK
1 hr 20 mins
MAKES
4 sandwiches
A no-flour southern style jalapeno cornbread that isn't crumbly or dry.
Ingredients
Directions
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Preheat oven to 375F
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Mix the dry and wet separately then combine, except for the baking powder and baking soda. Spray a nonstick skillet or equivapent sized baking dish with oil. Pour into the baking dish and let rest one hour in the refrigerator.
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Beat in the baking powder and baking soda. The mixture should have thickened considerably.
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Bake at for 20 minutes or until a toothpick comes out clean, or to 180F. Let rest in the pan until it releases easily then turn out and wrap in a towel or foil to keep moist.
Note
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Letting the cornbread batter rest for a while allows time for the starches in the cornmeal to hydrate, allowing the final product to have better structure and not turn out crumbly. Adding a bit of corn starch helps keep the pure corn flavor of the cornbread while helping with initial hydration. Leavening is beaten in at the last minute to avoid having it blow out while resting, and give the muffins a good spring in the oven.