My family loves cornbread. We have cornbread with soup, stews, and chili mostly in the winter months. Besides my kid’s peanut butter and jelly sandwiches and an occasional piece of toast for breakfast, we really don’t eat much bread at all. Once I make this cornbread though, there are never any leftovers!
I have used the box recipe from Albers ever since I can remember. We are talking about my mom passing down this cornmeal to me who got it from my Memaw. I make this cornbread slightly different from the box recipe by doubling the sugar (see why they love it so much) and using a mini muffin tin. I use my mini muffin tin because the tiny cornbread is easily popped into one’s mouth without realizing how much you have really eaten (another success)!
My other tip is to undercook them slightly. The cornmeal is really dry which makes the batter dry and the final product even drier. I like moist and sweet cornbread and now, so does my family! Hope you enjoy this old recipe that I made my own.
- ¾ cup flour
- ½ cup sugar
- ¼ cup yellow corn meal (I use Albers)
- ½ T baking powder
- ¼ t salt
- ¾ cup milk
- 1 large egg
- ⅛ cup + 1T of vegetable oil
- 1.5 T butter, melted
- Preheat oven to 350 degrees. Get the muffin tin ready by spraying the tine liberally with pan spray (do not use muffin liners, but you can!).
- Mix the dry ingredients with the wet ingredients.
- Fill the muffin slots with the batter about ⅔ full.
- Bake for 9 minutes for mini cornbread and 16 minutes for regular cornbread muffins, or until a toothpick inserted in the center comes out clean.
- Serve warm with some butter.