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 thought of your post tonight. We got our power back after the blizzard and I made a big pot of ham & bean soup, and since I could use the oven I baked cornbread from a box of cornbread mix I picked up from Trader Joe's. it might be what you're looking for. I used a metal 8 x 8 pan and 25 -30 minutes did it for me.
Very cake like. Sweeter than I normally make it, but really good. Had corn kernels in the mix, but not too many. I'll definitely keep this as a pantry staple. You need to add 1/2 cup vegetable oil (I used canola), 3/4 cup milk (I had skim, worked ok) and one large egg.
I follow the recipe on the back of the box of Quaker yellow cornmeal. It has sugar in it. I use melted butter and whole milk. I add grated cheddar and thinly sliced scallions because I like those flavors, but I don't like chunks of corn in mine. That starts to become a casserole. The cornbread comes out moist, when I bake it in a square metal pan. It's a bit thinner and more crumbly cooked in a cast iron skillet. I like it both ways. I mix softened butter with honey to serve with it.
I use this recipe all the time.
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 regular size muffins.
This recipe is equal to one 8.5-ounce box of Jiffy Corn Muffin Mix.
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, beaten
1/3 cup milk
1. Preheat oven to 400-F.
2. Combine flour, corn meal, sugar, baking powder and salt. Mix well.
3. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
4. Combine the egg and milk. Mix well. Stir egg/milk mixture into the dry ingredients until they are just moistened.
5. Fill standard muffin tins 1/2 full and bake 15 to 20 minutes until a toothpick inserted in the middle of a corn muffin comes out clean.
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.
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.
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.