The Albers cornbread recipe comes out perfect every single time!
And using Albers cornmeal is an easy way to make the best cornbread you’ve had in your life.
It’s golden crisp on the outside, and insanely fluffy and moist on the inside. And the corn flavor is simply outstanding.
With its unique flavor and texture, one bite is enough to give you comfort and joy.
But enough talk. Let’s dive into this scrumptious Albers cornbread recipe.
Albers Cornbread Recipe
There are thousands of recipes and variations out there, but if what you want is a classic cornbread, opt for Albers.
This recipe yields the perfect cornbread, and I am not exaggerating. The flavor is spot on.
It’s sweet, but not so much that you’ll think you’re having dessert for dinner.
And the texture is also on point. It strikes just the right balance between being cake-like and crumbly.
With this cornbread, you’ll still get that lovely crumbly texture, without it being too messy to eat.
Ingredients
Here’s everything you need to create this family-adored cornbread at home.
- Cornmeal. Albers cornmeal is your secret weapon to tasty cornbread It strikes that perfect balance for the best texture and taste.
- All-purpose flour. Along with cornmeal, flour serves as the base of the cornbread. It’s responsible for making cornbread cake-like and spongy. For the best consistency, use equal parts flour and cornmeal.
- Granulated sugar. For a hint of sweetness. You won’t want cornbread to be way too sweet. A little sugar goes a long way for that perfect kiss of sweetness.
- Baking powder. The leavening agent that makes cornbread rise.
- Salt. It brings out the flavors of the ingredients and also balances out the sweetness of the sugar.
- Milk. To give the cornbread richness.
- Vegetable Oil. For a ridiculously moist cornbread. It helps retain moisture so your cornbread isn’t a crumbly mess.
- Egg. For binding the ingredients together.
Tips for the Best Cornbread
It doesn’t get much easier than Albers cornbread recipe. Check out these quick tips and tricks below so it comes out perfect on the first try.
- Whisk dry ingredients well. When the wet ingredients join the party, you have to be careful not to overmix. Whisking the dry ingredients well will help you avoid lumps in the batter.
- Don’t overmix the batter. After you add the wet ingredients, mix until just combined. Otherwise, your cornbread will be tough. No one wants that!
- Try a healthy alternative. Use whole wheat flour and Splenda instead. Adjust the baking time to 40 minutes since whole wheat needs more time to cook.
- Go crazy with add-ins. This is the fun part! You can add whatever strikes your fancy to this batter. Try things like cheese, corn, jalapenos, or diced green chilies into the batter. You can also opt for blueberries for sweeter cornbread.
- Make it Southern. For a traditional southern cornbread, use a cast-iron skillet. Heat it on the stovetop over medium heat before pouring in the batter. This is the key to getting those crisp edges.
- Let it rest. Do not slice the cornbread right after baking. It will still be a bit mushy in the center, so let it rest for 15 minutes before serving.
Serving Suggestions
Wondering what to serve alongside this amazing cornbread? Don’t worry, I have some wonderful suggestions.
- Soup and stews. Cornbread is great for dipping, which is why it pairs well with chili, stews, and soups.
- Make it a holiday side. Cornbread is also a fantastic Thanksgiving side dish, so it pairs wonderfully with turkey, mashed potatoes, and green bean casserole.
- Meaty proteins. It tastes great with meat, too. Serve it with southern fried chicken, bacon, sausage, and barbecues!
- Butter and jam. For me, though, the best way to eat cornbread is with a lot of butter and jam. Breakfast couldn’t be better.
How to Store and Freeze Albers Cornbread
The great thing about this recipe is that there are always leftovers. To save those leftovers for another tasty meal, here are a few ways to store them.
- To store. Place leftover cornbread in an air-tight container and store either at room temperature for 1 to 2 days or in the fridge for up to a week.
- To freeze. Let the cornbread cool completely, then wrap tightly in aluminum foil. It will stay fresh in the freezer for 2-3 months.
- To reheat. Thaw on the counter for 30 minutes. To reheat, wrap the cornbread in aluminum foil and bake at 350 degrees Fahrenheit for 15 minutes or until warmed through.
Can I Make Cornbread Muffins?
Absolutely! Cornbread muffins are just as yummy and make an excellent grab-and-go breakfast.
You can use the same batter and use a muffin tin instead of a baking pan. Grease it with oil and fill each cup ⅔ full.
Bake at 400 degrees Fahrenheit for 15 minutes. The recipe yields 10 to 12 muffins.
Albers Cornbread Recipe
6
servings5
minutes25
minutes328
kcalIngredients
1 cup Albers White or Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8-inch square pan with oil.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until combined.
- In a separate bowl, stir the milk, oil, and egg until well-blended.
- Pour the wet ingredients into the flour mixture and stir until combined. Pour the batter into the greased pan.
- Bake for 20 to 25 minutes, or until the surface has browned slightly, and a toothpick inserted into the center of the cornbread comes out clean.
- Let the cornbread cool in the pan for 15 minutes before slicing. Serve warm. Enjoy!
- Notes
- When doubling the recipe, use a 9×13-inch pan and bake as instructed.
- To make muffins, spoon the batter into a greased muffin tin. Fill each cup 2/3 full. Bake at 400 degrees Fahrenheit for 15 minutes. The recipe yields 10 to 12 muffins.
