How can I make corn bread so it's NOT dry?

Question

...and I dont want a lot of fat, either...

:) Any suggestions?

Answer 1

Well here is the recipe I use and it never fails..however it does contain shortening....

1 egg
1 1/3 cup milk (or 1 3/4 cup buttermilk)
1/4 cup shortening
1 cup Martha White Self Rising Corn Meal
1 Cup all purpose flour

Oven at 450 dg. F
Grease 9-inch iron skillet or 9-inch square pan...Place the pan in oven to heat first

Beat egg. Add all remaining ingreds, mix well. Batter should be creamy and pourable. If batter is too thick, add more liquid. Pour batter into hot greased skillet

bake for 20-25 minutes until golden brown

I always stick a toothpick in center to make sure it is done.

Answer 2

The suggestion of putting creamed corn in your corn bread is an excellent idea. I've also heard that putting applesauce into cake instead of the same amount of oil makes for a very moist cake. I don't know why that wouldn't hold true for corn bread. It makes it low in fat and you don't taste the applesauce. Give it a try on a small corn bread and see it it's something worth keeping. <*)))><

Answer 3

Moist cornbread? Is that Possible? Try this and discover for yourself!

2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup cornmeal
1/2 teaspoon salt
1 cup plain yogurt
1/4 cup butter, melted

Preheat oven to 400° F. Beat eggs in a mixing bowl and add sugar. Mix well. In a separate bowl, whisk flour, baking powder, soda, cornmeal, and salt. Add the dry ingredients alternately with the yogurt to the egg mixture. Stir in cooled, melted butter. Bake in a greased 10-inch cast-iron skillet for 15-25 minutes. Watch closely after the first 15 minutes to ensure it doesn't burn.

Answer 4

There are variouis ways. I add a little less flour and add a decent amount of honey. Then, after putting it in the pan, drizzle honey all over the top. They come out very moist and good, almost like a cake.

Also, when you mix it, use an electric mixer at a very high speed. This adds air into your batter which helps it to be lighter and fluffier. (Oddly enough, alot of recipes you buy at the store say not to do this, but doing so will give you a much better end product).

Answer 5

Many people like mine. Here it is:

Jiffy corn muffin mix
add the 1 egg and 1/3/ cup milk

THEN add, couple teaspoons melted butter, pinch of 5 spice, honey, and brown sugar.

Sorry I don't have exact measurements, I do mine by eye. Also, cook at 350 instead.

Hope it works. Tweek the recipe for your own taste and have fun eating the winners!!

Answer 6

I was always taught that corn bread can become dry if you over mix the ingredients. You should only stir the ingredients until they are uniformly moist and blended - nothing more.

Answer 7

go to allrecipes.com!
you are probably not putting enough oil in your skillet! also, you suppose to get your oiled skillet real hot. i add 1 1/2 tsp. of sugar and 6 dashes of tobasco along with 1 beaten egg to the cornbread dry mix called "cottin pickin". mix well! it comes out great. follow the directions then add what i suggested.
enjoy!!!!!!

Answer 8

A can of creamed corn mixes in nicely and keeps it moist.

Answer 9

melt your fat, use sour cream or buttermilk, and keep all wet ingredients at room tempreture, and bake slower as not to dry out the batter

Answer 10

Add some olive oil to the mix.