Sweet Cornbread

I like cornbread.  There is something so satisfying about it.  But, I’m picky about my cornbread.  I like a certain amount sweetness and smoothness to it.  Just because it is made from cornmeal, doesn’t meal it has to be rustic, gritty, and dry.

My favorite basic cornbread recipe comes from Albers®.  I have tried many recipes over the years and this is the one that makes me happy.  There isn’t anything that I need to change or tweek to make it better.

There have been two other corn bread recipes over the years that have put a smile on my face.  One of them I just don’t have the nerve to make anymore because of the high fat content, but it is really outstanding.  The other one is a fun recipe that my roommates and I used to make when we were in college.  It is supposed to be a knock-off of Marie Callendar’s cornbread. It is really good, but a bit unorthodox.

This corn bread makes a nice complement for soups, stews, and Easy Chili.

Sweet Cornbread

Albers Sweet Cornbread

Recipe by Albers


  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated white sugar
  • 1/2 cup White or Yellow Corn Meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 3 tablespoons butter or margarine, melted


  1. Preheat oven to 350°F. Grease 8-inch square baking pan. (I used a glass 8" x 8" baking dish.)
  2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
  3. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended.
  4. Pour into prepared baking pan.
  5. Bake for 35 minutes or until wooden pick inserted in center comes out clean.




  1. Anonymous says

    I made this cornbread and it tasted the way my Caribbean Aunt’s did. My co-workers asked for the recipe.

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