To fix your dry, crumbly boxed cornbread, use some sour cream. It not only adds major moisture and richness but also a subtle tang that complements the cornbread's sweetness.

Suggested ratios range from ⅓ to ½ cup of sour cream for a single, 8.5-ounce box of cornbread or corn muffin mix. The sour cream can be added alongside needed oil, milk, and eggs.

You can also use Greek yogurt instead of sour cream for a similarly moist and flavorful outcome. This hack is sure to yield cornbread that's less dry and has a deep, complex taste.