Dry Cornbread

[debodun]

I like to make cornbread, but mine is so dry it's like eating cornmeal out of the box. Any suggestions on how to make a moist cornbread?

This is my recipe:

in a mixing bowl, combine:
1 cup baking mix (a.k.a. Bisquick)
1 cup yellow cornmeal
1 cup shredded cheese
1/4 cup sugar
add these to taste:
salt
cayenne pepper
cumin
garlic powder

In another bowl mix together:
1 egg
1 cup buttermilk (or a cup of milk to which 2 Tbsp white vinegar has been added)
1/2 cup vegetable oil

combine all ingredients mixing until all are just moistened

Grease a 9 x 9 inch baking dish and pour in batter. Bake 45 minutes at 375°. Let cool before slicing.

 

[Catlady]

I usually make this recipe, on the back of Albers corn meal box http://alberscorn.com/albers-corn-bread/

If you like a really moist cornbread, try this recipe https://www.allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/

Maybe your oven is too hot or thermostat is off? Try cooking for less time? Once a toothpick in the center comes out clean, it's done.

 

[Marlene]

I like to make cornbread, but mine is so dry it's like eating cornmeal out of the box. Any suggestions on how to make a moist cornbread?

This is my recipe:

in a mixing bowl, combine:
1 cup baking mix (a.k.a. Bisquick)
1 cup yellow cornmeal
1 cup shredded cheese
1/4 cup sugar
add these to taste:
salt
cayenne pepper
cumin
garlic powder

In another bowl mix together:
1 egg
1 cup buttermilk (or a cup of milk to which 2 Tbsp white vinegar has been added)
1/2 cup vegetable oil

combine all ingredients mixing until all are just moistened

Grease a 9 x 9 inch baking dish and pour in batter. Bake 45 minutes at 375°. Let cool before slicing.

Your ratio of cornmeal to flour is probably the problem. Most of my recipes for good cornbread have a two to one ratio of flour to cornmeal. Here's an example:

• 2 cups flour
• 1 cup cornmeal
• 1 cup sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup (8 tablespoons) butter, melted
• 1/2 cup oil
• 1 1/4 cups milk
• 3 large eggs
• honey and extra butter for serving optiona

 

[mikermeals]

https://www.onceuponachef.com/recipes/cornbread-muffins.html
Try these...I made them on Super Bowl Sunday and the crowd loved them

 

[terry123]

I resisted buying the mixes for years but I now buy them. I use 2 of the Jiffy mixes to make a pan. Martha White puts out an excellent mix I buy on sale. They are always moist. Cooking too long will make them dry, Deb. I cook until a toothpick inserted comes out clean and not a minute more.

 

[OneEyedDiva]

Like Terry123 suggested....use a mix. It will be quicker and easier. Okay....so I'm a lazy cook and that's what I'd do. No wait, actually, I'd buy them already made from the store.

 

[Aunt Bea]

Another vote for the mixes.

Also bake it hotter for a shorter time, 400F for 25-28 minutes and test with a toothpick or a broom straw as Terry mentioned above.

 

[debodun]

In church Sunday, I mentioned my cornbread issues to my aunt. She said something in the way of not putting it in the oven as soon as I poured it. She recommended that I let the batter sit after mixing for a half an hour, then put in the oven,. This gives tha meal a chance to hydrate. I tried it last night and now it's almost the opposite of dry - almost seems a little underdone (doughy) in the middle.

 

[rkunsaw]

I cannot stand the jiffy mix but I do use a cornmeal mix. I make smaller amounts for just the two of us.
One cup Aunt Jemima's self-rising white cornmeal mix, one egg and enough milk to make a fairly thin batter. ( I need to measure the milk next time ). Add a tablespoon of oil to an 8 inch cast iron skillet. put skillet in oven and heat to 450F pour batter into hot skillet and cook for 20 minutes.

Note: Cornbread must be cooked in a cast iron skillet.

Note 2: some people who don't know better actually put sugar in cornbread.....yuk

 

[debodun]

I know. Commercially prepared cornbread is much too sweet for my taste - should call it corn CAKE. Cracker Barrel restaurant has fairly good tasting cornbread, though. Golden Corral's is too sweet.

I put some in mine, but counter it with other seasonings as I mentioned in the OP recipe so it's hardly noticeable. I remember my mom using bacon fat in place of oil.

 

[jujube]

I'm a Jiffy fan. I prefer the sweet, more cake-like cornbread.

I also make a corn pudding-like dish from the Jiffy mix. Milk and egg as directed, a little sugar, a can of creamed corn, some sour cream or yoghurt. Bake like the box says until it's set. Yummy.

 

[bingo]

I add mayo..

 

[drifter]

Getting to wheere I don't like corn bread no more.

 

[Butterfly]

I cannot stand the jiffy mix but I do use a cornmeal mix. I make smaller amounts for just the two of us.
One cup Aunt Jemima's self-rising white cornmeal mix, one egg and enough milk to make a fairly thin batter. ( I need to measure the milk next time ). Add a tablespoon of oil to an 8 inch cast iron skillet. put skillet in oven and heat to 450F pour batter into hot skillet and cook for 20 minutes.

Note: Cornbread must be cooked in a cast iron skillet.

Note 2: some people who don't know better actually put sugar in cornbread.....yuk

Yup, the iron skillet is required. My mother would turn over in her grave if I made cornbread in anything but cast iron. I heat up a skillet with oil in it on top of the stove and pour the cornbread batter into it and let it sizzle for a minute or so before I put it in the oven. Gives it a great bottom crust.