Recipe book

My Sister Bridget has made this recipe for 25 +years.

She uses a 13×9 inch baking pan. Bridget says “don’t overbake !”

She always gets raves and requests for the recipe.

Albers Cornbread

5 Min Prep Time
25 Min Cook Time
30 Min Total Time

Serves 6


1 cup Albers® White or Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten


PREHEAT oven to 400°F. Grease 8-inch square baking pan.

COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

NOTE Recipe may be doubled. Use greased 13×9-inch baking pan; bake as above.

For Muffins

  • SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full.
  • Bake in preheated 400°F oven for 15 minutes.

See: albers® corn meal & grits


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