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Preheat oven to 300 degrees F.
Drain can of whole corn (not creamed corn). Then, combine all ingredients in a large bowl and mix thoroughly.
Pour into a 2-quart casserole dish.
Bake for 1 hour 40 minutes.
One of the best ways to avoid making crumbling cornbread is to add ingredients that will help it stick together.
Recipes like the one listed above are ideal because additions of butter or sour cream that help your cornbread take shape.
If you're dealing with an incredibly crumbly recipe, consider testing out substituting a thicker liquid like buttermilk when the recipe calls for milk or water. A scoop of sour cream usually does the trick, too!
You can also use honey, vegetable oil, and milk to make a moist cornbread. Check out our article on How to Make Jiffy Cornbread Moist for more tips.