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Adding an egg yolk to your cornbread will help hold its shape while you’re cutting and serving it. You can add a yolk even if your recipe doesn’t call for any eggs at all--just put it in with the other wet ingredients. Many traditional cornbread recipes call for bacon grease, shortening, or lard. It can add a delicious flavor, but it can also cause your cornbread to separate during baking. Try cutting your proportion of grease or fat by about a third. If your cornbread recipe calls for white sugar, try replacing it with a moister sweetener. Light brown sugar, honey, or corn syrup will all add a little more wetness to the recipe. You can use the same proportions. Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn’t call for butter or oil. If your recipe calls for milk or water, try replacing it with creamed corn. This will give your cornbread a richer, creamier texture that will help it hold its shape for much longer. Adding 1 tablespoon (15 ml) of sour cream to your batter is a great way to moisten your cornbread. You can also use light or fat free sour cream to get the same effect without the added fat content!
Put in an extra egg yolk. Cut back on fat or grease by one third. Replace white sugar with a moist sweetener. Add 1 tablespoon (15 ml) more butter or oil. Replace milk or water with creamed corn. Add 1 tablespoon (15 ml) of sour cream.