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How do I make a sweet, moist cornbread!?

aphayes Mar 11, 2011 06:34 AM

I am hoping y'all can help me with this. I just cannot seem to find a recipe for a sweet moist cornbread. I have tried a number of recipes, including this one last night http://southernfood.about.com/od/corn.... All seem to yield the same results: a bland, somewhat dry cornbread. I thought the creamed corn might be the answer, but it was not. I am not eating meat during Lent, so I had made the cornbread into muffins to eat with soups. Perhaps that contributed to the dryness? Any tips/recipes would be greatly appreciated!

  1. todao Mar 11, 2011 06:53 AM

    Whisk together 1 cup corn meal, 1 cup AP flour, 3 1/2 tsp. baking powder, 1/2 tsp. salt.
    Combine 1 egg, slightly beaten, 1 cup whole milk, 1/4 cup vegetable oil, 2 tsp. sugar.
    Add the wet ingredients to the dry and stir until smooth batter forms.
    Pour into greased (I use butter) baking dish (an 8 inch Pyrex dish works well) and bake in preheated 425 degree oven for approx. 20 - 25 minutes or until toothpick in center comes out clean - but not necessarily dry. Remove from oven and allow to rest five minutes before cutting.
    Choose your corn meal carefully. Avoid coarse ground varieties.

    1 Reply
    1. re: todao
      m
      morwen Mar 11, 2011 07:48 AM

      That's my preferred cornbread too, except I use 2 tsp. honey. Makes cornbread purists shudder. ;-)

    2. paulj Mar 11, 2011 08:28 AM

      Obviously you want one with sugar (or other sweetener). One that uses equal parts flour and cornmeal will be moister. Eggs and oil/butter also help with moistness. The no-sugar, all corn style that some insist is the true (Southern) cornbread is not what you want.

      Also look at spoon bread recipes.

      1. l
        leonora1974 Mar 11, 2011 08:41 AM

        peter reinhart's recipe in breadbaker's apprentice. sweet, moist, tender, insanely delicious.
        whatever recipe you use, soak the cornmeal in buttermilk or whatever your liquid is overnight first. will go a long way toward creating the texture you're looking for.
        (reinhart calls for bacon. i usually leave it out, use oil or butter in place of bacon grease, and up the salt.)
        recipe isn't online sadly--could be worth ordering the book, esp. if you like baking.
        i love this cornbread so much, it's my second time talking it up on chowhound.

        2 Replies
        1. re: leonora1974
          m
          mscoffee1 Mar 11, 2011 09:09 AM

          Is this the recipe?
          http://leitesculinaria.com/7175/recip...

          1. re: leonora1974
            aphayes Mar 11, 2011 10:00 AM

            I hadn't thought of soaking the meal. Thanks so much for the tip!

          2. k
            Klunco Mar 11, 2011 08:45 AM

            Here's a link to a thread I started last week about cornbread:

            http://chowhound.chow.com/topics/768866

            1 Reply
            1. re: Klunco
              k
              katecm Mar 11, 2011 09:29 AM

              I'm glad you posted that, because I was going to share the same recipe I did in your thread. In my experience, you just can't get a sweet cornbread with only a few teaspoons of sugar.

            2. greygarious Mar 11, 2011 09:24 AM

              I'd be tarred and feathered if I ventured south, but I like Trader Joe's cornbread mix, which makes a sweet, moist product. I use buttermilk and oil, cutting back on both just a little so as to accommodate a quarter cup of maple syrup. I think the syrup contributes to the moisture too.

              1 Reply
              1. re: greygarious
                paulj Mar 11, 2011 09:27 AM

                TJ also sells a ready made cornbread that is quite sweet and moist (a dense round loaf)

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