A week and a half ago, I tried out the corn bread recipe from the back of the Albers Corn Meal box.
I remade the recipe recently increasing the sugar from 1/4 cup to 1/2 cup. I also substituted the Albers cornmeal with local organic corn meal. Since I tossed the remaining oil in the bottle of canola oil that I used last time, I also used newly opened canola oil in this recipe. The results were much better, but the corn meal was too coarse for my taste (I keep getting corn bits stuck in my teeth). The flavor was pretty good, not too sweet, but enough sugar for my sweet tooth. Sugar quantity will have to be something adjusted for individual taste.
For a photographic guide, please refer to the Albers Corn Bread article.
Here's the new recipe summary (complete with metric conversions):}?>
Modified Albers Corn Bread
Copyright Michael Chu 2004
|Preheat oven to 400°F (200°C)|
|1 cup (160 g) yellow corn meal||combine||stir||bake 400°F (200°C) 20 min.|
|1 cup (125 g) all-purpose flour|
|1/2 cup (100 g) granulated sugar|
|1 Tbs. (14 g) baking powder|
|1 tsp. (6 g) salt|
|1 cup (240 mL) whole milk||whisk|
|1/3 cup (80 mL) vegetable oil|
|1 large egg|