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