The Fresh Loaf

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Buttermilk Cornbread Collapse

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nfchapman's picture
nfchapman

Buttermilk Cornbread Collapse

I've tried to make buttermilk cornbread twice recently, both times the bread rose nicely, then collapsed.  The first time I thought that it was due to a bump it took in the oven from repositioning.  The second time it was undisturbed, with the same collapsing result.  

My regular cornbread recipe turns out big and fluffy.  The recipe I used is simply adapted from the my regular recipe, with the substitution of the buttermilk, addition of 1/2 t baking soda, and a teaspoon less baking powder (2 t in recipe, down from 3).  Like I said, initially the bread rose normally, but simply didn't ever set, rather collapsing, leaving dense and gooey (although great tasting) bread.

Here's the recipe I used.  

1 1/4 c cornmeal

1 c APF

2 t baking powder

1/2 t baking soda

1 1/4 t salt

3 T sugar

4 T melted butter

2 eggs

1 1/4 or so c buttermilk

Poured into smoking hot cast iron, baked at 410 (convection oven) for about 20 minutes.  

Any suggestions on what would cause the bread to collapse like described?  What should I try differently?  

Antilope's picture
Antilope

But I use a digital probe thermometer to tell when my cornbread is done. You want to bake until the center, internal temperature reaches at least 190-F, or at least until a toothpick, inserted into the center comes out clean. Don't just take out the cornbread after a certain baking time, make sure it's done in the middle. Under-baking can cause the center to collapse.

Here's my recipe adapted from the Albers Cornmeal website:

Cornbread for Cast Iron Skillet

For 10 inch Cast Iron Skillet


1 1/4 cups Yellow Corn Meal
1 1/4 cups all-purpose flour
1/3 cup white granulated sugar
4 tsp baking powder
1 1/4 tsp table salt
1/4 tsp baking soda

1 1/4 cups buttermilk
6 to 7 Tbsp corn oil
1 large egg, or 1/3 cup eggbeaters lightly beaten

PREHEAT oven to 400°F. Grease 10-inch skillet and place in oven
while pre-heating.

COMBINE cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl, mix well.

Combine milk, oil and egg in small bowl; mix well.

Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

BAKE for about 25 minutes (until center internal temperature reaches at least 190-F) or until wooden pick inserted in center comes out clean. Serve warm.

Mary Clare's picture
Mary Clare

You might try decreasing the leavening a bit.  Buttermilk tenderizes the batter and it might be too much leavening to hold it all together.

Antilope's picture
Antilope

than the original poster, in a similar recipe, and mine has never collapsed.

Nickisafoodie's picture
Nickisafoodie

you may find this link interesting, a long thread but worthwhile. 

Bottom line: mix all the night before, refrigerate, then put into your pan (or muffin tins).  I always let mine rest at least an hour before going in the oven so all the liquids can be absorbed to make the cornbread soft with a high rise.  Great result, but overnight turns out even better.  That may help you get the perfect result...

http://www.thefreshloaf.com/node/28654/proofing-muffin-batter

Antilope's picture
Antilope

overnight to achieve high domed, higher rising muffins.

nfchapman's picture
nfchapman

That sounds like a great suggestion for flavor development and texture.  I'll be sure to try it.  I do the same with waffle batter and it is fantastic (though it makes quick breads not so quick). :)

Antilope's picture
Antilope

at The Fresh Loaf. Use Argo Baking powder. In tests on a thread here, it was higher rising. Also, it doesn't add a metallic taste to quick breads, because it doesn't contain aluminum. I found Argo Baking powder at Sam's Club.

Baking Powder (tests)

http://www.thefreshloaf.com/node/12997/baking-powder

nfchapman's picture
nfchapman

Thanks for the suggestion.  One of the reasons I am not the biggest fan sometimes of quick breads is the taste the BP imparts.  I've not ever seen it in my local grocery stores, but have seen it at Sam's.  I couldn't ever imagine needing such a large quantity so I didn't consider purchasing it.  I'll give Argo a try now.  

Antilope's picture
Antilope

in the freezer. It has a longer shelf life stored that way.

charbono's picture
charbono

matches that of Bob's Red Mill.