Need help with altering a corn bread recipe

Joined Mar 31, 2013
I made corn bread yesterday with a finer grade of corn meal. Was looking to have a moister bread almost cake like. The recipe was

1C of cornmeal

1C Flour

1/4 C sugar

1 1/12 t baking powder

1 t salt

2 eggs

2/3 C milk

1/4 C Veg Oil

This was pretty dry….any help altering this….thanks in advance
Joined Oct 11, 2014
I would use the same recipe that you have however, I would use 3/4 cup of buttermilk and a small tin of creamed corn instead of the milk. Also have to add 1/4 tsp of baking soda when using buttermilk and all depending on the flour used, 1/2 cup more flour (I use a mixture of bread and AP). Makes a nice just right cornbread. 
Joined Sep 25, 2015
I've tried the creamed corn thing making corn muffins (I prefer my cornbread crumbly), and it seems to moisten things up quite well. A bit of sour cream has worked for me too.
Joined May 5, 2010
Your posted recipe looks like it has too much cornmeal.

Would this be because you used a finer grade product?  

Most recipes for this have a ratio of 1 1/4 cups flour to 3/4 cup cornmeal.

Exchanging vegetable oil for melted butter will aid in the moistness.

I use corn that I cut from the cob and scrap the milk as well.

I place this in a food processor and do a few quick taps to cream the corn a bit.

I place the butter from the recipe in a saute pan and add some finely minced onion, then the creamed corn.

Sometimes I'll add a chopped jalapeno pepper.

I cook this down, cool it, then add this to the cornbread batter.

Do not over mix. Great results. Moist and cake like.
Joined Sep 8, 2015
I soak the cornmeal in the milk for about 5 minutes while mixing the other ingredients. 
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