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.