4-5 tbsp corn oil I used canola
2 cups cornmeal
1 tsp salt
3 tsp baking powder
1/3 c. wholewheat flour
1 tsp baking soda, if using buttermilk I wasn't, so I didn't
1 c soymilk, sour soymilk, or buttermilk I used plain soymilk
1 egg or egg replacer (optional) I didn't use it
* Heat oven to 375F.
* Put 1 tbsp oil into 10" cast iron skillet, and place in oven
* Mix dry ingredients I whisked for maximum effect
* Pour wet ingredients into well in dry ingredients, and combine well
* Pour batter into skillet (if the batter seems dry, don't worry; it's supposed to be)
* Turn down heat and bake 30 minutes
* Remove skillet and run knife round edge to release cornbread
* Tip onto plate and serve hot with margarine.
I've made this twice in the past month, and both times it's come out thin and so dry that it's fallen completely to pieces. Is this, do you think, because of a humidity problem (Jackson writing in Tennessee, which has an ever-so-slightly different climate than New Jersey)? I'm wondering about just adding moisture - in what kind of volume, though?