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I finally wrote down my mom's cornbread recipe last Tuesday
She's been making it for 40 years and never measures anything, so I watched her make it and wrote down every pinch. Turned out great but the texture was off because I used a metal pan instead of her cast iron one. Has anyone else had to reverse engineer a family recipe and figure out what makes it different?
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milarodriguez23d agoTop Commenter
Lower your oven temp by 25 degrees with a metal pan.
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jakejones23d ago
Oh man, this is such a good point! I actually started doing this a while back after burning a batch of cookies with a shiny metal sheet. It really does make a huge difference because metal pans heat up so fast and really transmit that heat right into the batter. I also started putting my metal pan on the middle rack instead of lower down and that helped a ton too. You gotta watch the edges like a hawk those last few minutes!
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charles_mitchell23d ago
Read somewhere that cast iron holds heat way more even than metal pans. That's probably why the edges got too brown before the center set. You'll need to drop the oven temp by 25 degrees and pull it a few minutes early with a metal pan.
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