Okay, you don’t actually need a degree for this. Gently press the center of the cornbread with your fingertip. If it springs back like a memory foam pillow, you’re good. If your finger leaves a dent like you’re poking a marshmallow, let it bake longer.
It feels a little weird at first, like you’re giving your baked goods a physical exam. But trust the spring. A bouncy top means the structure is set. A lifeless, squishy top means you’re looking at a future cornmeal pudding.
How To Tell If Cornbread Is Done - People pull cornbread and other
The Pan's Temperature Trap
You can also use a meat thermometer if you’re the type of person who likes to measure everything. Aim for an internal temperature of about 200°F to 205°F in the center. But beware: if you hit a piece of corn or a clump of sugar, your reading will lie to you.
That’s why I prefer the “wiggle test.” Give the whole pan a gentle shake. If the center wobbles like Jell-O in a windstorm, it’s not done. If the whole thing shimmers as one solid brick, you’ve got a winner.
