Best-Ever Cornbread
You may remember last fall that I embarked on a baking adventure to find the best cornbread recipe to top all-time favorite cornbread. While I found a couple recipes (found here and here) that I’ll doubtless hang on to, I didn’t find a recipe better than what I already had. And the perfect recipe I’ve hung on to since I baked my first cornbread at age 8? The one on the box. It’s the best for a reason! Every time I make this, I get asked for the recipe (which, sadly, isn’t a family secret at all!). So the time to share it has come. For the bridal shower, I made mini corn muffins (for the first time!) and they were fantastic! No matter how you make it, this truly is the best recipe in my opinion.
Sorry I don’t have a close-up photo but you can see the mini muffins on the right side of this photo, at the top of the three-tiered stand, and to the left on the black tiered stand.
Recipe courtesy Albers’ Cornmeal
1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 larges eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter, melted
Preheat oven to 350. Grease 8-inch baking pan or mufifn pan.
Combine flour, sugar, cornmeal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared pan.
For muffins, bake 18 to 20 minutes or until toothpick comes out clean. Cool on racks for 5 minutes; remove and cool slightly.
For cornbread, bake 35 minutes or until toothpick comes out clean.
Is it even better than the Marie Calendar’s Mix?
Katie said this on January 25, 2010 at 12:33 pm |
YES!!! At least, I think so…though I’ve never actually made the mix myself. But it’s always better from scratch. 🙂 I’ll bring you some sometime and you can tell me.
Jennie said this on January 26, 2010 at 6:44 pm |