That's the water developing the gluten for me

Moment at 2:20 in Coconut lime cornbread and updated regular cornbread by Adam Ragusea.

Coconut lime cornbread and updated regular cornbread

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• I'm going to be honest and say I've never had better sweet cornbread than my own
• Time for a cup, 237 mls of liquid
• It doesn't hydrate enough to soften all the way
• That's the water developing the gluten for me
• We obviously love our baked goods around here
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• Then you can slice it into wedges or whatever you want.
• Same teaspoon of baking powder and 1/4 teaspoon
• Bake as before, about 20 minutes or just until the top feels springy, not squishy
• Let that glaze solidify before you slice

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