The Albers cornbread recipe comes out perfect every single time! Cornbread is a southern classic loved by all. I can’t get enough of it!
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.
Whether you enjoy it on its own, topped with honey, or paired with chili, you really can’t go wrong. Cornbread tastes amazing any way you eat it.
The best part is that it’s such a breeze to make. It’s a no-fail, 30-minute recipe that gives you the most sweet-smelling, drool-worthy cornbread!
Let’s get started, shall we?
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.
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.
- Cornmeal – Not to be confused with cornstarch or polenta. Cornmeal is dried and ground corn, and it’s what gives cornbread its iconic color, taste, and texture.
- 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. It’s not meant to be eaten as a dessert. ¼ cup of granulated sugar will do, but feel free to add or subtract as advised by your taste buds.
- 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.
- Egg – For binding the ingredients together.
Tips for the Best Cornbread
- Whisk the dry ingredients well to get an almost lump-free batter. Give this step a good minute.
- Do not over-mix the batter, otherwise, your cornbread will end up tough.
- Want guilt-free cornbread? Use whole wheat flour and Splenda instead. Adjust the baking time to 40 minutes since whole wheat needs more time to cook.
- Add more fun and excitement to your basic cornbread by stirring in cheese, corn, jalapenos, or diced green chilies into the batter. You can also opt for blueberries for sweeter cornbread.
- This recipe calls for an 8-inch pan, but you can use any baking dish to bake cornbread in. Just be sure to adjust the baking time accordingly.
- 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.
While warming the skillet, melt some butter in it to grease and season it at the same time. Expect the magical sound of the pan sizzling as you pour the batter in.
- If you notice the batter browning too much during baking, loosely cover it with aluminum foil.
- 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:
- Cornbread is great for dipping, which is why it pairs well with chili, stews, and soups.
- Cornbread is also a fantastic Thanksgiving side dish, so it pairs wonderfully with turkey, mashed potatoes, and green bean casserole.
- It tastes great with meat, too. Serve it with southern fried chicken, bacon, sausage, and barbecues!
- 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
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.
If you want to extend its shelf-life for much longer, pop it in the freezer.
Let the cornbread cool completely and wrap individual slices tightly in plastic wrap and place them in freezer-safe bags.
Place a layer of parchment paper in between layers to prevent them from sticking.
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.
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