Based on Albers Sweet Corn Muffin Recipe from the side of the cornmeal box.

This is sweet corn bread. It can be made in a 12 inch cast-iron pan, a 9×9 or an 11×7 inch glass pan. Todd teases that this recipe uses every size of measuring cup and it almost does.

Quick Look
Prep: 10 minutes
Bake: 18-20 minutes
TOTAL TIME: 40 minutes
Yield: 12 servings

BUTTERY PAN COATING

• 3 Tablespoons butter

BATTER

• 1-1/2 cups flour
• 2/3 cups granulated sugar
• 1/2 cup cornmeal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-1/4 cups milk
• 2 eggs
• 1/2 cup vegetable oil or applesauce¹

• PREHEAT oven to 350°
• CUT the butter into chunks and put in the sprayed pan.
• PLACE the pan in the heating oven.
• COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bowl.
• ADD wet ingredients to a small bowl and stir well.
• COMBINE the wet ingredients and dry ingredients and stir until the batter is mostly smooth.
• POUR the batter into the pan containing the melted butter.
• BAKE for 18-20 minutes or until a wooden pick comes out clean.²
• COOL for a few minutes. Serve.

TIPS

¹Oil or applesauce? Applesauce can be used to replace some or all of the vegetable oil in most baking recipes. Use 1 part applesauce in place of 1 part oil.

²If the wooden pick comes out clean but the surface of the cornbread appears pale (this often occurs when using applesauce in place of oil), turn the oven to broil, slightly open the oven door and watch as the cornbread takes on a spotty brown look. Do not leave the cornbread unattended while broiling.