Cornbread?!
Answers: what can i put to make my cornbread more moist?
This might sound strange, but I add 1/4 cup plain yogurt to the recipe. I use Stonyfield Farms low fat plain smooth and creamy. It's healthier than butter and gives a really moist finish.
http://www.virtualweberbullet.com/cornbr...
i hope that helps.
You can use flour or butter.
You can add herbs and veggies.. Like cream corn and cilantro. Or I like it plain with a dab of melted butter and a little maple syrup over the top.
I used cream corn and sour creme to make mine moist. I also cook it at a lower temperature for longer to prevent it from drying out.
I got this from one of my southern buddies, add a can of creamed corn to the mix. omg is this good.
buttermilk, buttermilk, buttermilk
Try any baked good with buttermilk and it will (if made correctly) always be moist.
Grandmother's Buttermilk Cornbread
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 9 servings
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
you can use oil instead of the shortening/ butter or marjarine and don't forget to add the sugar.....
I don't know if this makes it more moist but I always add a little sugar. I hated the taste of cornbread before and when I added the sugar I love it now. It doesn't make it sweet tasting but it adds flavor.
put alot of water in the bater then cook it in oli instaed of cooking it an dry pan
Just increase the wet ingredients, such as the milk. But only increase a little. Try using this recipe, not too crumbly and dry but not heavy either.
1 cup all purpose flour
1 cup corn meal
2 TBSP sugar
1 TBSP baking powder
1/2 tsp salt (optional)
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
Heat oven to 400 deg F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil, egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
I use a cast iron skillet to bake mine in. I also mix all the wet ingredients together before adding them to the dry.
Try substituted water with a cream of some sort, or something that is a little more dense than water and ends up make the cornbread moist.
Use a little less flour and use buttermilk instead of milk, same amount. (My recipe calls for 1 cup of flour, I use 3/4 cup.)