dsi1 wrote:

> If you want a moister cornbread, you should add oil or butter to the
> batter - not another egg. The batter should be a nice flowable one, not
> too thick. If you baked it until it was browned, you might have
> overcooked it.

All that is true, but there's a better way -- add yogurt to the
batter. If I remember right, instead of 1 cup milk, use 3/4 cup milk
and 1/2 cup yogurt.

Adding more fat to the batter doesn't just moisten it. It also softens
the bread.