"Scott" <
[email protected]> wrote in message
news:[email protected]...
> In article
> <
[email protected]>,
>
[email protected] (Brooke Dolara) wrote:
>
> > I recently baked a loaf of corn bread using a recipe
> > from Pillsbury Complete Cookbook, and was really
> > unimpressed with the result. The bread came out really
> > dry and crumbly. Since I want to avoid accountability,
> > I'm blaming the recipe for my failure. Does anyone else
> > find that Pillsbury breads and pastries come out really
> > dry? Any suggestions for a moister, lighter corn bread
> > would be greatly appreciated.
>
> Reproducing the recipe would help for feedback purposes.
>
> There are many kinds of cornbread recipes--all cornmeal,
> with flour, with buttermilk, etc.
>
> The best cornbreads that I've made have all used a pre-
> heated cast iron skillet.
>
> I've been wanting to try Alton Brown's recipe; it's
> similar to some that I've used, except that I haven't
> added creamed corn:
>
> Creamed Corn Cornbread Recipe courtesy Alton Brown
>
> Recipe Summary
>
> Prep Time: 15 minutes Cook Time: 20 minutes
>
> Yield: 8 servings
>
> 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon
> sugar 2 teaspoons baking powder
> 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup
> creamed corn 2 tablespoons canola oil
>
> Preheat oven to 425 degrees F.
>
> Place a 10-inch cast iron skillet into the oven.
>
> In a bowl, combine the cornmeal, salt, sugar, baking
> powder, and baking soda. Whisk together to combine well.
>
> In a large bowl, combine the buttermilk, eggs, and
> creamed corn, whisking together to combine thoroughly.
> Add the dry ingredients to the buttermilk mixture and
> stir to combine. If the batter will not pour, add more
> buttermilk to the batter.
>
> Add 2 tablespoons canola oil to the cast iron skillet.
> Pour the batter into the skillet. Bake until the
> cornbread is golden brown and springs back upon the
> touch, about 20 minutes.
>
I've been known to add creamed corn to whatever cornbread
I'm making, and just adjust the other liquids so the batter
is right. It's a haphazard method, but it always seems to
come out just fine.