So, what's the magic number, you ask? Well, according to the experts (and by experts, I mean my aunt Mildred, who's been making cornbread for longer than I've been alive), the ideal internal temperature for cornbread is around 190°F to 200°F. That's right, folks, if you want your cornbread to be moist, flavorful, and just plain amazing, you've got to get it to that sweet spot.
Now, I know what you're thinking: "But how do I get my cornbread to that temperature?" Well, it's quite simple, really. Just use a thermometer, for Pete's sake! Don't rely on those old-fashioned methods like "checking if it's golden brown" or "sticking a toothpick in it". No, no, no, my friends, with a thermometer, you'll be able to pinpoint the exact temperature of your cornbread, and ensure it's cooked to perfection.
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And let me tell you, it's not just about the temperature, it's also about the type of cornbread you're making. I mean, are you making a classic Southern-style cornbread, or something a bit more...exotic? Like, say, jalapeno cheddar cornbread? (Which, by the way, is amazing, and you should totally try it.)
