What Causes Cornbread to Crack? (Common Reasons to Think About)

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Cornbread is a fantastic food to prepare. It goes nicely with a wide variety of foods.

Cornbread is often made to complement barbeque foods, but it is also suitable for other sorts of dinners. If you cook homemade cornbread to perfection, it will undoubtedly please your family.

When making cornbread at home, you may notice that the top cracks somewhat. Why does cornbread crack, and is this normal?

Continue reading to discover all you need to know about this subject. When this happens, you’ll have a clearer idea of what’s going on.

Cornbread Is a Type of Quick Bread

Why Does Cornbread Crack? (Common Causes to Consider)

Did you know that cornbread is classified as a fast bread? If you’re not acquainted with the word, it refers to breads that can be cooked quickly.

Many popular forms of bread fall within the category of quick bread. Yeast is not present in any of these bread kinds.

These breads are quite popular as side dishes. People bake many sorts of fast bread to accompany meals.

It’s always simple to create quick bread since it’s quick to make. Cornbread is a popular and widely eaten variety of fast bread in many parts of the United States.

Cornbread doesn’t take long to make. In most cases, it will just take a few minutes.

Other forms of fast bread exist as well. Because they are cooked so quickly, this form of bread generally cracks on top.

It is not uncommon for this to occur. When you prepare cornbread, you expect it to be cracked on top.

Why does this happen, though? Because the exterior of the bread cooks quicker than the interior, it splits on top.

Cracks (Generally) Aren’t a Problem

When cooking cornbread, cracks are usually not an issue. Every time you prepare cornbread, you can expect to notice tiny cracks on the top.

It is not a cause for concern as long as there are no major cracks. Many individuals believe that small cracks in cornbread are a positive indication.

Deep fractures and big gaps, on the other hand, are undesirable. If this happens, it might be due to anything you performed incorrectly.

Fortunately, understanding which faults to avoid makes it simple to avoid problems like these. Learn what creates big cracks and gaps in cornbread by reading on.

Mixing Too Much

Making cornbread is a simple procedure. It is critical not to overmix the materials while combining them all together.

You should only combine the ingredients until the dry components are moistened. If you continue to mix everything for an extended period of time, large fractures will form.

If your cornbread has large gaps or cracks, you most likely overmixed the ingredients. Maybe you used an electric mixer and didn’t stop at the right time.

Learn from this blunder and proceed with caution the next time. You should see much better outcomes.

Waiting Too Long to Bake the Bread

Too much time spent waiting for the bread to bake might sometimes be an issue. This may happen if you mix everything together and then let the bread mix to sit on the counter instead of baking it immediately away.

When this happens, the bread often sinks in the centre. Cracks will appear on the cornbread, and the bread will be deflated in the center.

Try not to leave the bread mix out on the counter after you’ve mixed it. Put it in the oven right away.

You should make the cornbread just before you want to bake it. If you keep doing things this way, you won’t have to worry about sunken cornbread again.

Don’t Overcook

Also, don’t overcook the cornbread. Allowing the cornbread to bake for an excessive amount of time might result in problems.

This often results in dry, brittle cornbread. Cornbread is naturally crumbly, however it may be detrimental if overdone.

Try to keep to the standard baking time for the cornbread recipe you’re using. Check the cornbread when it’s almost done, and you should be able to avoid problems with excessive cracking.

When making a fast bread, you want to avoid baking the bread for any longer than necessary. Even a few minutes too long might have a negative impact.

Consider Preheating an Iron Skillet

Many cornbread enthusiasts swear by using an iron skillet for cornbread. To get the best results, warm an iron skillet.

The fundamental principle is to warm an iron skillet in the oven to the correct temperature. When the iron skillet is ready, remove it from the oven and oil it.

Once the skillet has been well oiled, add the bread mix. You’ll obtain better outcomes and won’t have to deal with as many cracking difficulties.

Of course, this may seem to be a hassle. You should also use caution while using a hot iron skillet.

Final Thoughts

After reading the information above, you should feel lot better about things. When preparing cornbread, it is common for a crack or two to form.

Because cornbread is a fast bread, cracks are to be anticipated. Too many cracks may be detrimental, but one or two will most likely be insignificant.

Deep cracks and holes in the cornbread will be unappealing. This kind of problem occurs when you do too much mixing while making bread.

They may also be connected to problems with overbaking the bread or leaving the mix on the counter for an extended period of time after making it. You should always bake the cornbread as soon as you make the batter.

You should have an easier time avoiding frequent blunders now that you know this. Do your best, and you’ll soon be able to eat wonderful cornbread with your family.


What causes quick bread to crack?

To begin, understand why the crack occurs: Because quick bread and pound cake mixes are thick and dense, the outside bakes first. However, as the cake continues to bake and release moisture, the center rises, pushing through the top crust and producing a crack.

How do you keep cornbread from breaking up?

Add one additional egg yolk.

Using an egg yolk in your cornbread can help it keep its form when cutting and dishing. Even if your recipe does not call for eggs, you may add a yolk by combining it with the other wet components.

Why do loaves crack on top?

As the bread cools, the interior begins to compress somewhat, tugging on the crust. Because the crust is so strong, it breaks rather than flexes under this pressure.

What makes cornbread unhealthy?

Cornbread has a high carbohydrate and salt content, and many commercial types are refined. Cornbread may also include gluten, which some individuals need or prefer to avoid.

What are the cracks in bread called?

When you place the bread in the oven, the crown is the first item to set. Then, as the core of the loaf warms up, it rises and fractures the previously set top. I don’t believe you can entirely avoid that unless you go to a denser bread that doesn’t rise much when baking.

Why does gluten free bread crack?

It also matters where your bread is baking. If you place the bread too near to the top of the oven, the top will bake considerably faster than the remainder of the loaf, resulting in a split in the loaf.

Why does my cornbread always crumble?

If you notice that your cornbread recipe is disintegrating, there might be a few of causes for this: The kind or quantity of flour you’re using. Experiment with less flour or a different kind to see if it improves the consistency of your cornbread. There is much too much cornmeal.

What does too many eggs do to cornbread?

Because eggs provide structure to baked items, the number used has a direct impact on the final texture. If you use too few eggs, your desserts will be thick, but if you use too many, they will be rubbery. The reason for this is because eggs are made up of protein.

Should you let cornbread cool before cutting?

Bake the cornbread for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool for 10 minutes before slicing it.

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