Controlling Crumbly Cornbread
Food and Nutrition
Lauren Peters
- Grade:
- 4
- Teacher:
- Tamara Westberg
I love to bake cornbread. It tastes good, but the crumbs always make a huge mess to clean up. I varied the type of milk used in the recipe and measured the crumbs to find out if it makes a difference in the amount of crumbs. I used six types of milk and baked six different pans of cornbread. My hypothesis is that cornbread made with heavy whipping cream will have the least amount of crumbs. My hypothesis was wrong. Heavy whipping cream produced the most crumbs. Skim milk and half and half tied for the least crumbs.
What a fun project! I’m glad you found a way to make your cornbread less crumbly. Very well done in following and documenting the steps in scientific inquiry.
This is amazing research! I will be changing how I make cornbread from now on!
Lauren, I was so impressed with your project and I am very interested in your research. You did an excellent job with your measurement and presentation. 2 qualities of a great scientist are: validity and accuracy. Your intention and careful work on your project demonstrates your strength in both of these areas. I am excited to taste corn bread with heavy cream, but will always remember that half and half reduces crumbs! Awesome work. I am proud of you! – Mrs. Nicolarsen
I am so proud of you when reading your entire presentation i was really impressed with details you went over and above with your facts will think of you every time i have my beans and cornbread