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I have been experimenting with making fat-free cornbread using blue cornmeal. 
I'm using milk, egg, all cornmeal (no flour), and Smuckers Beaking Healthy Oil
& Shortening Replacement for Baking (which is just pureed fruit), baking
powder, salt, and no sugar or oil.  The result tastes good, cooks well, and
looks great but is dry to the taste.  Does anyone know what is causing that
dryness?  Which ingredient is involved?  I do *not* want sweet or floury
cornbread and can make wonderful all cornmeal cornbread using fat but am
trying to avoid that!  Please help.

Riki Darling
Salt Lake City, Utah