Albers Cornbread Recipe

Cornbread is a beloved Southern staple that has been enjoyed for generations. It's a versatile bread that can be enjoyed on its own, crumbled on top of chili, or served alongside a hearty stew. This Albers Cornbread recipe is a classic version that's easy to follow and yields a moist and delicious cornbread every time.
Making perfect cornbread is all about using the right ratio of cornmeal to flour. Albers Cornmeal, a pantry staple, is a perfect choice for this recipe. The medium grind of the cornmeal provides a great texture, while the addition of all-purpose flour gives the cornbread some structure. A touch of sugar adds a hint of sweetness, and the baking powder ensures a light and fluffy crumb.

Ingredients

• 1 cup Albers Yellow Cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1 cup milk

Directions

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
5. Pour batter into the prepared baking pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing and serving.
8. Tips:
9. For a sweeter cornbread, add an extra 1/4 cup of sugar to the batter.
10. For a richer cornbread, substitute melted butter for the vegetable oil.
11. Add chopped fresh herbs, such as chives or rosemary, to the batter for extra flavor.
12. Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.