Albers Cornbread

I’ve been baking this classic cornbread since the 1970s, straight from the recipe on the side of the Albers Yellow Corn Meal box. It’s the best, with a slightly coarse yet moist texture.

INGREDIENTS:

1 c Albers Yellow Corn Meal (or similar coarse ground corn meal)
1 c all-purpose flour
1/4 c granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 c milk
1/3 c vegetable oil
1 large egg, lightly beaten
Honey (optional)

DIRECTIONS:
Preheat oven to 400°F. Grease 8-inch sq baking pan

  1. Combine meal, flour, sugar, baking powder and salt in medium bowl
  2. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended
  3. Pour into prepared pan
  4. Sometimes I drizzle honey across the top of the batter for a little extra sweetness
  5. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean
  6. Serve warm

Optional: Recipe may be doubled. Use greased 13×9-inch baking pan; bake as above.

For Muffins
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.