Andy wrote:

> I made cornbread today, using the 1 cup each cornmeal, all-purpose-
> flour, milk and 1/2 tsp salt, 1 tbs sugar and 1 tbs baking powder, 1
> jumbo egg and 1/3 veg oil.
>
> After 425 F. for 20 minutes, out of the oven it was dry and crumby.
> After it cooled it was still crumby.
>
> Why so crumby? Too much baking powder?? Not enough oil? Not enough egg?

What do you mean by 'crumby'? Cornbread is supposed to be somewhat dry
and crumbley. Did you add the batter to a HOT cast iron pan coated in coil?

I don't really go the 'scratch' way anymore as LillyWhite Cornbread mix
isn't too shabby...

~john