Cornbread is a timeless comfort food. When the weather is chilly, there is nothing better than concluding the day with a warm bowl of soup and thick slice of cornbread. The perfect corn bread to me is soft, crumbly, and warm with just a hint of sweetness. As good as it is with many varieties of soup, I also enjoy my cornbread slathered with some melted butter and drizzle of honey! Mmmmm mmmm mmmm!
Unfortunately, cornbread can often be dry, which is why I wanted to share some ways to combat that that problem. Here are some tricks to yield a tender and moist cornbread:
Do not overmix the batter. Corn bread should be mixed only until the ingredients are combined to minimize the development of gluten. It is ok for there to be lumps. Also, use a spoon to mix by hand—no mixers allowed!
Add cream cheese. You may be wondering why, but it adds depth to the flavor and creates a very moist crumb. See the recipe below for how to incorporate this ingredient successfully.
For a contrasting texture and enhanced visual appeal, add some corn.
For this recipe, I am taking a shortcut and starting with a boxed mix. I don’t always have cornmeal on hand and the convenience is just too good to pass up, especially after working all day and commuting. It's a win-win because it tastes delicious and saves time! Happy baking (and eating)!
1 8.5oz box Jiffy cornbread mix
1/3 cup milk
4oz (half block) cream cheese, cubed
1 8.75oz can corn, drained
Preheat oven to 400° F and prepare your pan by greasing a 8 or 9 inch round pan.
In a small, microwaveable bowl, heat the cream cheese in the microwave at the defrost setting for about 20-30 seconds, or until very soft but not completely melted. Whisk in the milk gradually and stir until smooth and combined. Add the egg and mix well.
In a medium mixing bowl, add the dry cornbread mix. Pour in the liquid ingredients and corn. With a spoon, gently stir until the ingredients are just combined. Spread into your prepared pan and bake for about 20 minutes. Let cool slightly before slicing, but serve warm.