HOME > Chowhound > Home Cooking >

Discussion

ISO: Moist Corn Bread recipe

I'm on a quest for a moist corn bread to be served along with stews. Several recipes I've tried only produced dry ones....there must be a technique to it that I don't know about.

In reading one of James Patterson's novels, his character of a black grandma apparently baked the "best and moist corn bread" using applesauce. I'm not sure if that was based on fact or purely fiction.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. here is a delicious cornbread…but it is tender and fine-crumbed…. cook till light brown only. (it is a light color because you use white meal). this cornbread is flatter than many expect cornbread to be -- e.g., half the height and a finer crumb than ina's recipe (from what i can see in the photo).

    http://www.chow.com/recipes/30165-dad...

    i never heard of applesauce in cornbread, but google has. i'd venture that most southerners think sugar in cornbread is a crime. (also, much of the south is not "apple country," and it seems that this applesauce ingredient would be a thrifty measure using food one has "put up").

    3 Replies
    1. re: alkapal

      I really love Ina's Jalapeno Cheddar Cornbread recipe. You can leave out the jalapeno and cheddar if you just want it plain. I have made it both ways and its delicious.

      1. re: alkapal

        I've heard they do consider sweet CB a crime, but I am in the south, and most people I know love Jiffy. I like it both ways. I also really like jalapeno corn bread.

        An aside, my aunt by marriage said that her great grandmother made her corn bread in a waffle iron and that it was amazing.

      2. I always add a can of creamed corn, I like it moist too.

        4 Replies
        1. re: coll

          Doing a Google search for moist cornbread recipes, most of the recipes that claim to be moist added creamed corn.

          1. re: Antilope

            I learned it from a chef who had an upscale BBQ place, I loved their cornbread and thought it was genius. It even works if you're making Jiffy (only in a pinch, of course).

            1. re: coll

              Jiffy Corn Muffin Mix - Copy Cat recipe

              Makes: 6 muffins.

              When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

              This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

              Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.

              INGREDIENTS

              2/3 cup all purpose flour
              1/2 cup yellow corn meal
              3 Tbsp granulated sugar
              1 Tbsp baking powder
              1/4 tsp salt
              2 Tbsp vegetable oil
              1 egg
              1/3 cup milk

              INSTRUCTIONS

              1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

              2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

              3. If you wish to make Corn Muffins, continue with instructions below.

              4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.

              Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

              1. re: Antilope

                Thanks I had just printed this out the other day. Next time I can't get Jiffy for 39 cents, I will be switching over!! This is a keeper. Although I have an excellent recipe that is New Orleans style when I want to show off.

        2. Use more (corn) oil....More buttermilk/sweet milk. ~ Save the (wheat) flour and sugar for a Cake!

          Fun!

          11 Replies
          1. re: Uncle Bob

            So, you make cornbread with no regular flour at all?

            1. re: jvanderh

              The so called Southern cornbread uses just cornmeal. However this version tends to be drier, crumblier, and go stale quicker. It also benefits from a good crust produced by baking in a hot skillet (with bacon grease).

              Versions that use roughly equal parts corn meal and flour, and varying amounts of sugar are more common outside the South, and even in parts of the South itself. And since many people find even that simple version boring, they add all kinds of things - corn kernels, creamed corn, cheese, ham, hot pepper bits, etc.

              There is a variation on cornbread called spoon bread, which uses more eggs, and is closer to a baked pudding.

              I haven't heard of using apple sauce in cornbread, but various fruit and vegetable purees are used in quick breads and muffins to add flavor and moisture. Cornbread is a quick bread.

              1. re: jvanderh

                Correct....No Wheat flour. ~ If I were to ever add a small amount of flour it would be Corn flour.
                With the proper amount of oil/fat, egg and milk/buttermilk.. The bread is anything but dry and crumbly, Cornbread is baked to be consumed fresh out of the oven...maybe split open, buttered and toasted the next day. Staleness is, or should not be an issue. ~~ The much beloved bottom crust can be achieved by using any of the common oils, (butter burns) with the batter poured into a "smokin" hot skillet with a little hot oil in the bottom....The batter should 'fry" when it hits the pan....

                Have Fun!

                1. re: Uncle Bob

                  Interesting. I've got a glut of cornmeal. Would you mind passing along a recipe?

                  1. re: Uncle Bob

                    Thank you for that technique to getting that bottom crust. It's info like this that one hardly gets from reading recipes.

                    1. re: angustia

                      Bacon fat is a good grease too. When's the last time a recipe included bacon fat?

                      1. re: coll

                        coll do you save your bacon fat after frying?
                        I do. it's in a glass jar with lid and lives in the frig until [very soon it's gone] or it's time to chuck.

                        one thing I love to use it for is wilted spinach salad with a warm bacon dressing, so good.

                        1. re: iL Divo

                          Mine is in several glass jars, I've never thrown any out that I recall. It just keeps multiplying without an end. I fry my husbands eggs and sausage in it, for greens and ham, add it to everything Mexican or Southern, and definitely for greasing the cornbread pan. Always for greasing the skins of baked potatoes or yams. Clam chowder, pulled pork, I can't remember it all offhand. Free grease, you can't beat it!

                          1. re: coll

                            "Always for greasing the skins of baked potatoes or yams. Clam chowder, pulled pork, I can't remember it all offhand. Free grease, you can't beat it!"

                            well aren't you smart Coll! :)
                            love the idea of rubbing down spuds and clam chowder.....you be duh bom :)))

                            1. re: coll

                              Does your husband have a permanent smile on his face?

                              1. re: DougRisk

                                Thanks guys, yeah it's a great secret ingredient. I told my SIL a recipe using bacon fat once and she asked, where do you buy bacon fat? I thought it was funny until I saw some for sale somewhere.....

                2. Suzanne Goin's is the best I've ever had... and I grew up on really good corn bread and have tried many, many recipes. This is now my go-to corn bread and I make it all the time:

                  http://www.cookstr.com/recipes/cornbr...

                  1. 1 cup corn meal
                    1 cup AP flour
                    3 1/2 tsp. baking powder
                    1/2 tsp salt
                    1 egg
                    1 cup milk
                    1/4 vegetable oil

                    Blend dry ingredients with whisk
                    Mix wet ingredients and whip with fork
                    Create a well in the center of the dry ingredients and add wet ingredients
                    Stir with spoon to combine until smooth (but a few small lumps won't matter)
                    Pour into greased baking dish and back at 425 degrees for 25 minute or until toothpick in center comes out relatively clean.