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Oh I wish this post was put up yesterday. I made cornbread to accompany a crock pot 'tex-mex' stew that was our dinner last night. I didn't have any of the cornbread as I just didn't feel like any but my daughter had 3 pieces and my husband had 4 so I'm guessing it wasn't dry but this trick sounds foolproof. Thanks!

Isn't cornbread supposed to be kind of dry and crumbly? That's why you put butter on it!

I don't like cornbread that's too moist and sticky -- I like mine crisp on the outside, and not dry on the inside, but not cakey either. And sweet cornbread is an abomination. With lots of butter, or a slice of cheddar cheese. Mmmmm

agreed! moisture and sweetness are for corn muffins, not cornbread!

i have revealed myself as a cornbread tyrant.

I agree too, kodaly--my favorite is to dunk the crunchy edges into soup beans with jalapenos to spice things up. And no sugar, please!

Sweet cornbread all the way! Northern U.S., represent!

Actually, in all honesty, I like it both ways.

I have to say I love my cornbread moist and flavorful. Hands-down, my favorite recipe is this pumpkin cornbread one (http://gosw.about.com/od/specialtyfoodsanddrink/a/breadrecipe.htm). The buttermilk (i use yogurt) and pumpkin puree keep it so perfectly soft and it is so so so good with butter and a drizzle of honey. Goes wonderfully with chili too.

I'm with kodaly and mlleErica. Cornbread (in the true southern style) should not be sweet.

Don't get me wrong, there's nothing wrong with variations on a classic recipe (you know, like throwing jalapenos into the mix or something like that)...I just want to keep sugar and my cornbread separate.

The best way to eat cornbread is in a big bowl of buttermilk. Sweet cornbread should be illegal.

There must be different regions of the South, Emily G., because my family is deeply southern and sweet cornbread is a no-no. Sugar is for tea, not cornbread.

I remember the first time I bit into a slice of sweet cornbread -- I'd moved from Texas to Seattle, and didn't know that such a thing existed, bless my heart.

To make matters worse, I'd been raving about how much I loved cornbread, and that I'd been craving it, so of course I had to choke down the big piece my hosts served me. *shudder*

what size can of creamed corn do you use per cup?

I love my mother's classic Texas cornbread recipe which uses a tablespoon of sugar, just enough. Pre-heated cast iron skillet, crisp crust...mmm. I fix it around once a week. Problem is if you don't eat it all in one sitting, the leftovers just don't cut it no matter what you do.

I also use Dorie Greenspan's corn muffin recipe which calls for optional fresh corn kernels. It's delicious, delicate and slightly sweet. The good news is that these muffins carry over well and make great breakfast treats toasted and slathered with butter.

Not too sweet and not too moist. I like a crust on the top.

bhdancegirl: If I have leftover cornbread I usually make a simple cornbread stuffing the next day. I saute onions and sage than add in the cornbread, an egg to bind it and a bit of chick stock to get the texture right then bake until crispy on top. My family loves it.

And now I want cornbread.

kodaly took the words right out of my mouth--the drier the cornbread, the more butter it can absorb and deliver to my mouth. :)

adamwa: 8oz can

Moist cornbread sounds more like corn cake. I love the cornbread recipes in the old Joy of Cooking. The bread comes out crumbly and crackly and savory and just perfect.

I made the most awesome cornbread just a few nights ago. I grew up on the Marie Calendars Cornbread mix and last night I made it exactly as the directions called (just add water!) but then threw in a can of sweet corn as well.

It was so moist and delicious with the perfect texture. I think the corn kernals were an amazing touch to this already awesome tasting dish.

I think my grandmother's cornbread is the best I've ever had. Being from Abilene, Texas it was never meant to be moist or sweet, but it is meant to be buttered. I don't think she made it from scratch, but I do know the key ingredient was to add some bacon drippings into the batter. A little bacon flavor in the cornbread, mmmm-mmmm. Good stuff.

I grew up with stiff cornbread that was served smothered in buttermilk. I have been seduced by Jiffy and Martha White as a young adult - trying to add things like Mexican corn, sugar etc. But lately I had a more smooth casserole type cornbread made with cream corn, sour cream and a ton of sugar. I made some of that this week - adding frozen corn and cornmeal with Jiffy along with milk, cream, sour cream, 2 eggs and butter. Oh my, it is bordering on soufle and arepas - it was darn good. Moist and sweet anyday over traditional Southern style cornbread. So NO water, some sort of corn (fresh, creamed, frozen) and plenty of binders like milk, cream, sour cream and eggs.