Too much cornmeal
– Insufficient binding from flour causes crumbling.
Not enough moisture
– Skipping oil, butter, or milk dries it out.
Overbaking
– Excess time in the oven leads to dryness and cracking.
Incorrect flour-to-liquid ratio
– Imbalanced ingredients weaken the structure.
Skipping eggs
– Eggs provide essential binding for cornbread stability.
Coarse cornmeal
– Larger grains resist cohesion, causing crumbles.
Not enough fat
– Fat adds moisture and binds the cornbread together.
Improper mixing
– Overmixing breaks down gluten, making it fragile.
No resting time
– Cutting it too soon prevents it from fully setting.
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