I need a recipe for a cornbread that will NOT crumble?

i would love to include cornbread at some meals, but none of us like the crumbly usual recipes. please help?I need a recipe for a cornbread that will NOT crumble?
less corn, more flour and more milk.





2 cups Flour


1 Cup Cornmeal


1/2 C Sugar


1 TBS Baking Powder


1/2 tea Salt





2 Eggs


1/2 Cup Butter


2 cups milk





Mix dry ingredients. Melt butter in about 1/2 cup of the milk, then add in the rest of the milk and the eggs. Dump dry ingredients in and pour into a 10'; greased cast iron pan. Bake until golden brown at 400.I need a recipe for a cornbread that will NOT crumble?
Use honey instead of sugar in your recipe. It makes it more moist.
Cornbread is actually designed to crumble, because it's supposed to be eaten with soups or stews or something that has gravy or liquid in it.
I've found it to crumble less by adding 1 can corn to packaged mixes. I also melt the butter before mixing in with the other ingredients. I usually cook at a lower than suggested temp for longer than suggested and it seems to help w/o drying out.





I haven't tried this yet:





http://americanfood.about.com/od/pizzaan鈥?/a>





but plan to do so tonight.
Real Southern Cornbread





Ingredients


1 cup yellow cornmeal(fresh, and preferably stone-ground)


1 cup unbleached all-purpose flour


1 tablespoon baking powder


1/4 teaspoon salt


1/4 teaspoon baking soda


1 1/4 cups buttermilk


1 large egg


2 tablespoons sugar


1/4 cup corn oil(or plain vegetable oil)


2 tablespoons unsalted butter


Directions


1Put the skillet in the oven and preheat to 375 degrees.


2Combine the dry ingredients except for the baking soda in a bowl.


3In another bowl, mix the buttermilk and the baking soda.


4Set aside.


5In a small bowl, beat the egg with the sugar until combined.


6Add the oil and mix until combined.


7Pour this mixture into the buttermilk/baking soda, and mix.


8When the oven is preheated, toss the butter into the skillet and let it melt.


9Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.


10Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.


11Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.


12Turn out onto a cutting board, cut into wedges and serve.


13NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.


14It may just be my upbringing, but it tastes better somehow.


15And please do not add the baking soda to the dry ingredients.


16I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
This one is fluffy and is the way that a very famous restaurant franchise makes theirs:





1 package yellow cake mix


1 package corn muffin mix


1 can corn (creamed or regular)


Mix it all together, using the total of ingredients from both mixes. Bake according to the cake mix box, but check for doneness. It should be golden brown, and bounce back when touched lightly (also dry, when you put a toothpick in it)... Bake it in a sprayed 9x13'; pan; cut into big squares and serve with honey butter
most of the uses of cornbread at our house is to crumble in soups and beans. i never relly thought it was crumbly but maybe it is. my in-laws put sugar in their recipe so it was more like cake. maybe that would help.
1/2 cup cornmeal


1/3 cup sugar


1/2 cup all-purppose flour


one egg


1/3 cup water





Stir all ingredients until it's thick like pancake batter. Oil the bottom of a frying pan and place on high heat. When a drop of batter sizzles, the pan's ready for cooking. Turn to medium heat. Pour batter -- like pancakes -- and brown on both sides.