I'm using Babish's brown butter cornbread recipe, and decided to up the cornmeal content to have 50% more. Added more sugar too, half a cup. All other ingredients the same. The cornbread came out good, but much more crumbly and fall-apart. How could I modify the recipe to make it denser and tighter, like the original recipe with the same values make it turn out? I assume it's upping the baking soda/powder, but I don't know enough about cooking or the chemistry of it to know which. Or did I simply not cook it long enough? Was plenty brown on top.
[link] [comments]
from AskCulinary https://ift.tt/3jtYXs7
Comments
Post a Comment