How do I make a sweet, moist cornbread!?
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!
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.
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.
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.
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.