I'm looking for a recipe for MOIST cornbread. I don't care if it's from scratch or from a box. Every time I make cornbread, I bake it on the low end of time, but always seems to be over baked, not dry per se ~ just crumbly. I'd like something similar to what Boston Market used to have ~ moist and dense.
I haven't made it, but most of the "copy cat" versions online seem to call for half Jiffy cornbread mix and half yellow cake mix. 1 to 1 for small Jiffy boxes of both, or 2 boxes Jiffy cornbread mix to 1 regular size cake mix.
I have to think that there has to be a way to do a homemade version. My cornbread is from the recipe on Chow. But it's a typical crumbly one (in a good way I think).
I hope someone else can help. But the Boston Market kind is sweeter even than most Northern cornbreads.
I'm not familiar with Boston Market's cornbread. Do you use straight cornmeal or a mixture of cornmeal and flour? I think Pioneer Woman's recipe might be what you are looking for. I have been making it for a while and l am about ready to try something else because it is too moist. How's that for a recommendation? It is quite good but maybe a tad too moist for me.
I see she hasn't fixed her instructions. I stir the milk mixture into the dry ingredients and then stir in the melted shortening, except that I use butter instead of shortening.
Boston Market's cornbread is very sweet and very cakey - not dense. It's like a fluffy corn muffin and seems like a yellow cake recipe with some cornmeal thrown in as an afterthought.
Cornbread IS crumbly. Even if not drier than it's supposed to be. I once read that using buttermilk makes it crumble less, but have not found that to be the case, and in other places have read that buttermilk CONTRIBUTES to crumbling.
These days I use the Trader Joe's mix and buttermilk or diluted yogurt. Not as dry as Jiffy or Marie Callender.
The most crumbly cornbread that I've made was with a Jiffy mix, but without the egg. I was camping and had to make do.
An all cornmeal version (Southern) tends also to be crumbly, especially if the meal isn't fine. The crust (from hot fat in a castiron skillet) helps hold it together.
A half flour, half cornmeal version, with 1 egg per cup of the flours, would, in my experience, be best.
Though, there is another choice - spoon bread. This is one that has more liquid (including eggs), and is baked longer, making a cross between cornbread and custard pudding.
Moist cornbreads have lots of oil in them. A cornbread may be cakey (lots of flour) or traditional (lots of corn meal) but if you want moist its extra oil that s needed.