Help with cornbread?!? Please...

Don't know what cornbread mix is? Where is the egg? I use the recipe on the back of the cornmeal and cook it in a pre heated cast iron skillet, nice crisp edges and moist in the middle.

 

Looks too moist in the pan, also Gunter's probably right-- you need an egg to bind it.

 

Here is something weird. I like my corn bread moist. I use the southern recipe, no flour, and cook it in a rice cooker. Maybe too fast of a cook in the wood stovce

 

My mom always made moist cornbread, just used the standard recipe and added one can of creamed corn.

 

Cornbread is the bomb.

 

Cornbread is corny.
I prefer, um, undry cornbread.
Mom made awesome cornbread when I was a kid younger person.
I've only made it couple times and it was good. Used a CI skillet.

 

How old was the mix? Was the pan preheated? I have never cooked it in anything but cast iron. I always heat it up as well. I don't use the mix and always try to make the batter the night before. (Making my own mix I can add the baking soda and powder the day of cooking it. )

 

I usually use a boxed corn bread mix, but I add an extra egg, an extra tablespoon of sugar and vegetable oil to bind it together.
And using shortening in the pan would help too.
Did you give it time to cool?

 

I use crisco shortening and cover the pan thick. I don't preheat my skillet when I bake it.

 

I substitute apple sauce for the vegetable oil when I fix it on pellet smoker. Binds it all together better and not as dry as with oil. Tastes good too.