CORNBREAD MIX WITH CORN RECIPES

Name: Albers Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 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)

ALBERS CORNBREAD – ALBERS® CORN MEAL & GRITS

Albers Cornbread – Albers® Corn Meal & Grits image

This moist cornbread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.

Provided by www.Alberscorn.com

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

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)

Steps:

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 13x9-inch baking pan; bake as above.

CORN GRITS CORNBREAD RECIPE - FOOD.COM

Corn Grits Cornbread Recipe - Food.com image

This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornmeal (regular)
1/2 cup cornmeal, coarsely ground (corn grits or polenta)
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted

Steps:

(Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
Preheat oven to 425°F.
Combine the dry ingredients (except the soda).
Stir the baking soda into the buttermilk and add that to the dry ingredients.
Add eggs and melted butter. Stir together and pour into a 9x9 pan.
Bake for 20 minutes.

Nutrition Facts : Calories 223.2, FatContent 12.2, SaturatedFatContent 7.1, CholesterolContent 75.2, SodiumContent 530.8, CarbohydrateContent 24.1, FiberContent 1.4, SugarContent 2.9, ProteinContent 4.9

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ALBERS CORNBREAD – ALBERS® CORN MEAL & GRITS

This moist cornbread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.
From alberscorn.com
Total Time 30 minutes

NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

See details

CORN GRITS CORNBREAD RECIPE - FOOD.COM

This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
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Reviews 4.5
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Calories 223.2 per serving

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