The Pioneer Woman Tasty Kitchen
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Albers Original Cornbread Recipe

4.89 Mitt(s) 28 Rating(s)28 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 528 votes, average: 4.89 out of 5

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Level: Easy

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Description

This cornbread is for people who don’t like cornbread. And for people who don’t like healthy cornbread . . . because it’s not healthy. Actually, this is the original recipe off of the Albers cornbread box. Now they’ve changed it in an attempt to use less sugar and more cornmeal. My mom has used this recipe for years and I made it for my husband, the chef, who swore he hated every cornbread he ever had. But this he likes.

Ingredients

  • 1-½ cup Flour
  • ½ cups Cornmeal
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ⅔ cups Sugar
  • 1-¼ cup Milk
  • 2 whole Eggs
  • 3 Tablespoons Oil
  • ½ cups Butter, Melted

Preparation

Preheat oven to 350 degrees F.

Combine all of the dry ingredients (including sugar) in a large bowl. Combine liquids in a separate bowl. Add liquids to dry ingredients and mix until just blended. Do not over-mix. Pour into a greased square 8″ or 9″ pan. Bake for 30-35 minutes until top is golden and a toothpick inserted comes out clean.

Goes great with chicken and rice soup!

9 Comments

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sharik on 7.10.2011

Thank you for this recipe! It was by far the moistest, most delicious cornbread I ever ate. I had some split and toasted the next morning with butter and maple syrup. Heaven!

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[email protected] on 6.3.2011

This is now officially my new goto cornbread recipe. THANKS!

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neleebell on 5.24.2011

I made a double batch of this Sunday night to go with a pot of chili and everyone devoured it. In fact, my mother in law didn’t have room for her chili and ended up taking 2 pieces of cornbread home for later. It turned out perfectly!

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nancypie on 5.7.2011

I grew up on this recipe (and I am OLD!), but it just called for oil – the butter sounds better, I’ll admit. And I actually prefer it with no sugar – just because I do, not because I’m healthy! Then some honey-butter on top…yum.

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Donna's Kitchen on 4.21.2011

I made this for supper one night and my husband finished off the whole pan in three nights … every crumb … all by himself. It is so light and tender, sweet and buttery, what’s not to like? Absolutely wonderful!

28 Reviews

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jenndk on 12.4.2014

Great cornbread! Will make this again :)

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Jess on 10.19.2013

This is a very tasty cornbread! Just the right amount of sweetness and corn flavor. Mine took 55 minutes in the oven for the middle to set up.

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jessycamessyca on 11.8.2011

This was fine corn bread, but we didn’t really think it was anything special. It was most and it didn’t taste overpoweringly off baking soda or powder like many corn breads do. However, it was pretty oily.

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julielee on 10.30.2011

My family loved this recipe, it is now my go to cornbread recipe! My youngest son doesn’t like coarse textured cornbread so this was a hit with him. Also, I substitute corn flour for the white flour, it really enhances the corn flavor.

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lizwitt on 10.19.2011

We loved this cornbread! My husband even enjoyed it and he does not care for cornbread. It is very sweet and moist. Delicious with stew and I imagine it would be great with pinto beans.

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