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In sweet baked goods, sugar normally helps tenderize and moisten the crumb, but replacing it with isomalt yields cornbread that's exceptionally tender and moist, but never cloying. \n\nAnd the recipe itself is easy, but it's particularly important to avoid under- or over-baking the cornbread. Ovens vary a lot, unfortunately, and it's impossible to predict exactly how long our recipe will take to bake in your oven. But here's a tip that you can use whenever you bake: The easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. This little-known trick makes it easy to ensure your baked goods always come out perfect. 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