Best 3 Albers Cornbread Muffins Recipes
Indulge in the delightful goodness of Albert's Cornbread Muffins, a culinary treasure passed down through generations. These muffins, deeply rooted in Southern cuisine, boast a tantalizingly moist and tender crumb, enveloped in a golden-brown crust that shatters at the first bite. The infusion of sweet corn imparts a burst of flavor in every morsel, while the hint of onion and green bell pepper adds a savory dimension. This recipe collection offers three variations to cater to every taste preference, ensuring a perfect cornbread muffin experience. The classic recipe stays true to tradition, while the jalapeño cornbread muffins introduce a spicy kick, and the cheddar cheese cornbread muffins provide a cheesy indulgence. Whether you're hosting a brunch, a potluck, or simply craving a comforting snack, Albert's Cornbread Muffins are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
ALBERS SWEET CORN MUFFINS
I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.
Provided by Kiki Lemonade
Categories Quick Breads
Time 38m
Yield 18-20 muffins, 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
- Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
- Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
- Add liquid mixture to flour mixture; stir until just blended.
- Pour into prepared muffin cups filling 2/3 full.
- Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
- If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
- For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.
Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 28.1, Sodium 159.7, Carbohydrate 19, Fiber 0.5, Sugar 7.5, Protein 2.6
ALBERS BEST CORNBREAD
This is a recipe I got from the Alber's brand cornmeal box a number of years ago. It's my favorite cornbread recipe. It's sweet, but not too sweet. They've since changed the recipe on their box and I'm grateful I kept the old one...while the new isn't bad, it's really sweet...it tastes like corn-flavored cake. This is a happy medium. Best served hot with lots of butter (imo), but good cold, also. I'm posting this here for safe-keeping. Note: You can measure out and mix the dry ingredients together and keep in in a tightly closed container for those times when you need to whip up a quick batch of cornbread. For a killer crust on the cornbread, use a cast-iron skillet.
Provided by UnknownChef86
Categories < 30 Mins
Time 30m
Yield 1 9 x 13 inch pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a bowl and mix well.
- Combine oil, eggs and milk together and mix well.
- Stir dry ingredients into liquid ingredients just until blended; do not over-mix.
- Pour into a well-buttered 9x13 inch pan or an equivalent-size cast-iron skillet.
- Bake at 400 degrees for 25 minutes or til done.
Nutrition Facts : Calories 334.4, Fat 15.8, SaturatedFat 3, Cholesterol 58.6, Sodium 614.1, Carbohydrate 42.4, Fiber 2, Sugar 8.6, Protein 6.7
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your muffins a lighter texture and a more pronounced corn flavor. If you don't have fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
- Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Let the batter rest for 5 minutes before baking. This will allow the cornmeal to absorb the liquid and will help the muffins rise higher.
- Bake the muffins in a hot oven. A hot oven will help the muffins rise quickly and will give them a crispy crust.
- Serve the muffins warm. Cornbread muffins are best served warm, but they can also be stored at room temperature for up to 2 days.
Conclusion:
Albers cornbread muffins are a delicious and easy-to-make treat. With their moist, tender crumb and slightly sweet flavor, they're the perfect snack or side dish. Whether you're serving them for breakfast, lunch, or dinner, these muffins are sure to be a hit. So next time you're looking for a quick and easy recipe, give Albers cornbread muffins a try!
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