My sister told me my cornbread was too dry, and she was right.

She said to add a full cup of sour cream to the batter, which felt wrong, but it made it perfectly moist. Anyone have a different trick for keeping cornbread from crumbling?

3 comments

3 Comments

terry8021mo ago

Try a can of creamed corn instead.

wright.taylor1mo ago

Creamed corn just makes it soggy, jason524 had it right with the egg.

jason5241mo ago

Watched my grandma make cornbread for years. She'd just crack an extra egg into the mix. Turns your crumbly brick into something that actually holds together. Sour cream works, but that extra egg is the old school fix. Never fails.