I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want.
I've tried backing off the milk a bit because I'm adding liquid with the creamed corn, but that hasn't made much of a difference.
Because I don't make it often and it still tastes good, I keep failing to change things up when I make it the next time. Is there one thing I should try next that is most likely to help?
I was hesitating to include the recipe as I am away from it, but since I just made it, I'm pretty confident in
Dry mixed together 1 cup cornmeal 1 cup flour 4 tsp baking powder 1 tsp salt 1 beaten egg ~1/2 cup milk, plus more later if batter is too dry 1/4 cup melted butter ~6 oz canned cream corn small bell pepper, diced Wet into dry, stir until moist. Bake 20-25min at 425F