On 8/14/2012 3:41 PM, George M. Middius wrote:
> 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.
>
>

That might work. You probably could add applesauce or grated zucchini to
the mix and get a moister cornbread too. I'm guessing more sugar would
help too. I think that a lot of experienced bakers just get a feel for
oven temperatures and learn how to not overcook baked goods.