[WVNan]

There ya go Gretchen. It does take lots of practice to get cornbread not to be dry and crumbly. My sainted grandmother made the best cornbread ever. It was always so moist and greasy, with crispy edges. I've never been able to duplicate her cornbread. I love it best of any bread if it is not dry.

[Fudd Fan]

I am not a bad cook at all, but I must admit I can't get cornbread down very well.

[GretchenM]

Here's one Sweet Cornbread Recipe

http://baking.about.com/cs/sweetbreads/a/cornbread1.htm

Sweet Cornbread
From Carroll Pellegrinelli
From The Cornbread Book
by Jeremy Jackson, 2003

1 cup unbleached all-purpose flour
1-cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2-teaspoon salt
1-cup milk
1/3-cup canola oil
1 large egg, slightly beaten

Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean.

[snugs]

I am feeling better reading your post because mine was moist and crisp so I must have got the fat and oven at the correct temperature but then I am used to doing Yorkshire Pudding and I would suspect the technique is similar.

Yorkshire Pudding as with cornbread (from reading the various recipes) you heat the fat up and then put the batter in and the fat comes over the top of it and starts cooking it before the pan even goes back into the oven.