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This mornng I made another cornbread and reduced the temp from 375-deg F to 350-deg F and ended up inreasing the time by 24%. The result was a much flatter cornbread. The edges remained crisp, perhaps a skosh more than when baked at the higher teemperature, a bit of a surprise.
I wish I had a before shot to show you.
Thanks for your suggestions. I learned something and improved my results.
This mornng I made another cornbread and reduced the temp from 375-deg F to 350-deg F and ended up inreasing the time by 24%. The result was a much flatter cornbread. The edges remained crisp, perhaps a skosh more than when baked at the higher teemperature.
I wish I had a before shot to show you.
Thanks for your suggestions. I learned something and improved my results.
This mornng I made another cornbread and reduced the temp from 375-deg F to 350-deg F and ended up inreasing the time by 24%. The result was a much flatter cornbread. The edges remained crisp, perhaps a skosh more than when baked at the higher teemperature.
I wish I had a before shot to show you.
Thanks for your suggestions. I learned something and improved my results.
This mornng I made another cornbreadand reduced the temp from 375-deg F to 350-deg F and ended up inreasing the time by 24%. The results were a much flatter cornbread. The edges were crisp, perhaps a skosh more than when baked at the higher teemperature.
I wish I had a before shot to show you.
Thanks for your suggestions. I learned something and improved my results.
