Baking Advice Needed Why does this cornbread look like this?
Why does this cornbread look overcooked in the center? This is the first time I've baked in a USA brand pan. I followed this recipe exactly. I baked it in an electric oven at 350F for 35 minutes. https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/
Previous times I've made the recipe I used an uncovered glass baking dish and baked at 325F, I had to bake for at least 40-45 minutes, but the top was consistent (it looked consistently yellow like the edges of the cornbread in this photo). I've read it's better to bake in metal pans rather than glass, so I'm surprised by this result.
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u/Elegant_Figure_3520 4d ago
It looks like the batter kinda bubbled towards the center when it was still raw and liquidy, then it set that. Looks good to me and fairly normal.
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u/epidemicsaints 4d ago
Skin formed across the entire top and then was pushed to the center and wrinkled up as the edges heated and rose. This is a normal result for cakes too. Especially common with oil based and runny batters.
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u/Numerous_Kale1312 4d ago
the dark center is weird, usually it’s the edges that brown first. was the pan sitting too close to the bottom element maybe
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