To make cornbread that does not crumble, substitute each cup of milk or liquid with a can of creamed corn, replace white sugar with honey, light brown sugar or corn syrup, and add either vegetable oil, melted butter or an egg yolk. All of these ingredients provide additional moisture.
For a moist cornbread recipe, start by mixing 1 cup flour, 1 cup yellow or white cornmeal, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Add in 1 cup half-and-half, 1/4 cup melted butter, 1/4 cup honey and two slightly beaten eggs. Pour the batter into a greased 8-by-9-inch pan and bake for 18 to 22 minutes at 400 degrees Fahrenheit. Serve the cornbread along with chili or soup.
Another recipe for moist cornbread calls for stirring together 1 1/2 cups flour, 3/4 cup sugar, 1/2 cup yellow cornmeal, 1 tablespoon baking powder and 1/2 teaspoon salt. Separately, whisk together 1 1/4 cups half-and-half cream or milk, two slightly beaten eggs, 1/3 cup oil and 4 tablespoons melted butter. Add the wet ingredients to the dry ingredients and stir until combined. Add in one 10-ounce can of corn kernels. Pour batter into 8-by-8-inch buttered pan and bake for 35 minutes at 350 degrees Fahrenheit.