Cornbread

Mar 10

I have been making this recipe for years. Every time I do I get requests for the recipe. My secret is that it’s actually adapted from a recipe from the Alber’s Cornmeal box. The ingredients are the same, I just bake it different (better!). Perfect served with honey butter.

ingredients

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers® Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

directions

PREHEAT oven to 350°F. While the oven is preheating, insert a 10 or 12 inch cast iron pan into the oven to preheat as well.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
When your cast iron pan is up to temp, add the butter to the hot pan and let it melt (sizzle, bubble, and just begin to turn brown). Then pour the batter into the hot pan. The batter will push the butter to the sides of the pan. (Don’t worry about mixing it in, it will give the bottom and sides and top of your cornbread a nice crunch.)
BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Don’t overcook.
Can also bake in a muffin pan (for cornbread muffins) or in an 8X8 baking pan. Reduce baking time by 5-7 minutes for muffins.