I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?

I recently tasted it, and love it, but i want to know how to make it from natural ingredients.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
Grandmother's Buttermilk Cornbread -- This is my grandmother's cornbread recipe and it's the best - sweet and moist








.INGREDIENTS


1/4 pound butter


2/3 cup white sugar


2 eggs


1 cup buttermilk


1/2 teaspoon baking soda


1 cup cornmeal


1 cup all-purpose flour


1/2 teaspoon salt








..DIRECTIONS


1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.





2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.





3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
Cheese and Dill Cornbread





鈥?3 cups all-purpose flour


鈥?1 cup yellow cornmeal


鈥?1/4 cup sugar


鈥?2 tablespoons baking powder


鈥?2 teaspoons kosher salt


鈥?2 cups milk


鈥?3 extra-large eggs, lightly beaten


鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


鈥?8 ounces aged extra-sharp Cheddar, grated, divided


鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)


鈥?2 tsp dried dill


Directions


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and dill allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Note: This makes a big pan full, what I do is take out what we'lll eat for one meal and break up the rest in bags and put in freezer.
MOIST CORN BREAD





1 c. yellow cornmeal


1/2 c. flour


1 tbsp. baking powder


1 tsp. salt


3 tbsp. sugar


1 c. sour cream


1/2 c. corn oil


2 eggs, slightly beaten


1 sm. can (1 c.) cream-style corn





Beat sour cream, oil, and eggs. Combine dry ingredients. Fold into sour cream mixture. Fold in cream-style corn. Do not overbeat. Pour into 8x8 pan or 9x9 pan. Bake in preheated 350 degree oven. Cool; cut into squares.











or

















MOIST AND EASY CORN BREAD





1 c. milk


2 c. Bisquick


2 sticks butter


1/2 c. sugar


1/2 tsp. baking soda


3 tbsp. corn meal


1 egg





Melt butter. Mix all ingredients together in a 13 x 9 baking dish. Bake at 350 degrees for 35 minutes.
go to the store and get a bag of Marie Callender's cornbread mix. follow the directions on the bag. seriously, best i ever tasted. if you like super crunchy corn bread, then add some corn meal to the mixture. if you like moist corn bread add a can of creamed corn to the mixture.
Yeah...Jiffy. lol.





Try http://www.allrecipes.com





It's my favorite recipe site.