Moister corn bread?
I made some cornbread the other night to go with a pot of beans. The beans were perfect, but the cornbread was a tad dry. I used Washington brand white corn meal and the recipe off the back. I cooked it in my cast iron skillet with bacon fat.
Any suggestions for a moister corn bread?
This has been a reliable recipe for me, and it's probably not all that different than most- but, friends and family have commented about it's moistness, because they too, expect cornbread to be dry. Even without butter & honey (but who would do that?), this cornbread is cake-like-nice and moist. I've always just used the recipe on the back of my cornmeal box (Albers)- definitely don't overbake- I pull it just after it's begun to brown on top. I also find that leftovers perk right up after a short (20 sec?) zap in the microwave.
1 c. corn meal
1 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 c. milk
1/3 c. veg. oil
1 egg, lightly beaten
Preheat oven to 400 degrees & spray an 8-inch baking pan. Combine dry ingredients in a medium bowl. Mix wet ingredients in another bowl and add to flour/corn meal mixture. Stir just until blended & pour into prepared pan. Bake 20-25 minutes (I start checking around 18 min) until light golden brown and toothpick inserted in center comes out clean.
Cornbread is by definition kind of crumbly and... I guess a little dry. The best way to combat that would be to add maybe a vegetable or 2 into the mix. Corn would be the Mr. Obvious choice, but you can toss in some diced chilies. Also, make sure you serve the corn bread immediately after it's out of the oven. If it's been sitting for a couple hours it will get dry rather quickly. The good thing about corn bread is that you can play with the recipe a little bit. Try adding a couple tablespoons of flour into the mix. That might help give the overall product a more bread-y mouthfeel. Try adding some honey or sugar, that would help too. The other good part about cornbread is that it's usually cheap to make so experiments are fun.