Good question. Same problem here. Someone chime in with a remedy...please!

Leslie/KS

Sorry no help here. I like my cornbread fried and in a bowl with potato soup or black-eyed peas and stewed tomatoes.

use more fat when making it the first time around...

I used to use yogurt or sour cream in place of milk or water. That adds a bit more moisture to the batter and finished product.

The recipe I use now, won't help you, as it starts with a Gluten Free baking mix and takes only 2T of "fat" to a dozen muffins. But it does have 2 eggs and 1 c milk. I use maple syrup as the "sugar". So that helps too. Use honey or maple syrup instead of the sugar called for.

I make it in muffins always. It bakes quicker and is easier to store. When cool toss in a ziploc and freeze..Take out what you need or want later, and nuke or let thaw on counter.

I make cornbread these days using Marie Calendar's dry mix. But I make some of the liquid a 1/2 cup of sour cream, and then some water. Sour cream or buttermilk helps make baked goods moister. It loses some of the dry crubly texture and moves into closer to a cake texture, but is is moister, and that is what I like. I wonder if adding some creamed corn would help too, but I would still keep the sour cream in there.

I googled this and most places agreed on reheating it in an oven. "If you have leftover cornbread, wrap it well in aluminum foil and refrigerate it. To reheat, sprinkle a little water on it, rewrap loosely in foil and heat in a 400°F oven for 7 or 8 minutes."

Shirley

The damp paper towel usually does the trick for me. If your cornbread is still dry, try the recipe in the link... it uses cornbread mix and a box of yellow cake mix - makes a wonderfully sweet and moist cornbread.

Here is a link that might be useful: Cakelike Cornbread

I actually toast mine.

Here's my recipe:
Old-Fashioned Cornbread

Ingredients:

1 cup whole wheat pastry flour or other whole grain flour
3/4 cup yellow corn meal
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup skim milk
2 egg whites, lightly beaten
2 tablespoons canola oil or melted unsalted butter
1 cup frozen corn

Directions:

This is a light, subtly sweet, cakelike whole-grain cornbread with corn kernels throughout. Leftovers make excellent snacks, warm or cold.

Makes 9 squares

Preheat the oven to 425 degrees. Lightly coat an 8"x8" baking dish with nonstick spray.

In large bowl, combine the flour, cornmeal, sugar, baking powder and salt.

In a small bowl, combine the milk, egg whites and oil or butter. Pour over the flour mixture. Mix until the dry ingredients are moistened; do not over mix. Fold in the corn.

Pour into the prepared baking dish. Bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Cool the cornbread on a wire rack. Cut into 9 squares.

Preparation time: 10 minutes
Baking time: 20 minutes

Per square: 165 calories, 3.7 g.total fat(19%of calories), 1.9 g. monounsaturated fat, 1.2 g. polyunsaturated fat, 0.3 g. saturated fat, 4.9 g. protein, 30.1 g. carbohydrate, 3.6 g. dietary fiber, 0 mg. cholesterol, 319 mg. sodium

I like my leftover corn bread in milk, but that is probably just the way my family ate it. Here is my recipe for cornbread. It is sweet so if you don't like yours sweet, cut back on the sugar. It is a moist cornbread. It does not do well baked in corn stick pans or just in muffin pans, too tender.

Sue's Cornbread

3 eggs lightly beaten
1 1/2 cups milk
3/4 cup of melted margarine or butter
3 cups Bisquick
1/2 cup cornmeal
1 cup sugar
3/4 teaspoon baking powder

Mix together.

Bake at 350 until done

Bake in a greased pan. This makes a big pan of cornbread and you probably can cut it in half. This is our favorite cornbread any more.

My recommendation: Heat a big slice of cornbread, crumble it into a tall glass of buttermilk, with a sprinkle of salt and pepper and eat with a long spoon.

That will moisten it up :o)

My cornbread never gets dry--but I double the amount of butter (and use ONLY real butter) and sugar called for in the original recipe. Makes a lovely sweet, tender cornbread that keeps well for a couple of days, as long as you wrap it properly.

However, I do love to take a piece of the leftover bread, split, grill in a little more butter, then put in a bowl, with a good bit of real maple syrup poured over. YUM!

I always make a big pan of cornbread and I cook it and then after the meal, I crumble whatever is left and stick it in the oven with low heat and let it get all brown and crusty. Then I use it for the next few days or week whatever for croutons in my soup or salad or just with my veggies. I love it all crusty...It's wonderful also in a big cold glass of buttermilk.

I usually make jalapeno cornbread. The peppers, cheese, corn, onion and buttermilk in the batter keep it fairly moist.

If you're not doing homemade, I use Krusteaz Cornbread Mix. I just put a pan of batter in the oven! :) I also use whole milk- but if you reheat it, use the oven! I don't know if it helps to melt the fat molecules better or what...it just does work better, and use foil over it.

Blessings,
Haley