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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.
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!