I know this is supposed to be our worst cornbread, but I figured I had to tell you why those recipes were so bad!
When I looked at them, I knew the milk, eggs, and oil (which was not in the batter, but for the pan) were not enough for that much CM and flour. It reminds me of many internet recipes I see that I figure were not even tested. I can't believe that a CM company would put it on their container. Were they just trying for a lower cholesterol recipe?
This is the recipe I have been making forever, probably the one Mom got from a Quaker CM container! I haven't made it for a long time, but I can still remember it, and you can see how those recipes turned out dry, as these amounts of eggs, milk, and fat are all for the same amount of CM and flour.
1 1/2 c cornmeal
1/2 c AP flour
4 tsp baking powder (or 2 tsp soda, for buttermilk)
3/4 tsp salt
1 c milk, or buttermilk (I always use this)
1/4 c melted butter
2 tsp sugar, or to taste
Preheat oven to 425°. Grease a 9x9 pan, or preheat and grease cast iron pan.
Whisk the dry ingredients together in a mixing bowl. Make a well, and add the milk and eggs. Whisk them together, and whisk them into the dry ingredients, then whisk in the butter. Add the batter to the pan, and level out. Bake 23-25 min, until a toothpick comes out clean.
An even moister and richer recipe has 1/4 c heavy cream added, another egg, and 1/3 c, instead of 1/4 c butter. This will definitely be moist enough for you!