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In article >,
(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.

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