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Albers Cornbread Recipe

The Albers cornbread recipe is an excellent choice if you want something that’s quick and easy.

It has all the elements of traditional cornbread but with a slight twist.

The result is a sweet bread that is light on calories and full of flavor.

What Is The Origin Of The Albers Cornbread Recipe?

The Albers were a German immigrant family from Hesse who settled in Iowa during the 1840s.

They lived in the town of Clintonville where they made their living by farming.

Their farm included livestock, crops, and orchards which provided them with a good income.

They had three sons named George, Henry, and John.

When George was just a young boy he developed a love for baking cakes and biscuits.

He would often bake these items as gifts for his brothers and friends when they came to visit.

When George grew older he began teaching himself how to make cornmeal dough using a hand mill.

This allowed him to produce more tasty treats than what his mother could provide for her large family.

His skill at making cornbread became so popular that it earned him local recognition as a master baker.

George passed away before he reached adulthood and left behind his wife Mary and two children.

After George died, Mary continued to teach her son Henry how to make cornbread using the same method she learned from her husband.

She also taught him how to mix up batches of batter until there was enough to fill several pans.

Henry married into another prominent Iowa family, the Smiths.

With this marriage, the Alberts gained access to many recipes through the Smiths.

One such recipe was a cornbread recipe given to Mary by her mother-in-law.

The recipe was handed down over generations and eventually ended up in the hands of Mary’s granddaughter, Mrs.

Jetta Koppman Albers.


Albers started out selling her baked goods door-to-door throughout central Iowa and western Illinois.

As she got busier and bigger orders started coming in she decided to open a bakery store near her home.

In 1921, she opened up “Koppmans Corn Bread Bakery” where customers could buy her fresh baked goods including her famous cornbread recipe.

After running the business for twenty years, she retired and moved back to her hometown.

There she spent her time raising flowers and playing bridge with other women from the community.

In 1972, she sold the bakery to her daughter, Mrs.

Jeanette (Jett) Koppman, who still makes the same cornbread recipe today.

How Did The Albers Family Come To Create Their Cornbread Recipe?

There isn’t much information about the Alberts or where they came from.

However, we do know that the original recipe was created by Mrs.

Alberts around 1910.

She passed it down through her son, Henry.

He then gave it to his daughter, Helen, who continued its development until she died at age 93.

Helen left behind several handwritten notes which helped guide the recipe creation process.

Her husband, Robert, also had some input as he worked alongside his wife when creating the final product.

Since the Albers family didn’t have access to modern kitchen appliances such as a mixer, blender, food processor, or even a stand mixer, they used only their hands to make this wonderful bread.

They would knead the dough together using their bare fingers.

This type of slow cooking technique creates a moist, flavorful cornbread that stays fresh for weeks.

If you find yourself without time for baking your own homemade cornbread, you can always purchase pre-made versions at many grocery stores.

What Are The Unique Ingredients In The Albers Cornbread Recipe?

Albers cornbread uses honey instead of sugar as its main ingredient.

Its texture is also different than regular cornbread since it contains almond flour.

This makes it lighter and more moist which is great news for those who have trouble digesting heavy foods like wheat or gluten.

There are no eggs or butter added into this recipe because they would make it too dense.

Instead, ground flaxseed replaces them as the binding agent.

Flaxseeds contain omega-3 fatty acids.

These are healthy fats that can help reduce inflammation while improving heart health and lowering cholesterol levels.

The Albers cornbread recipe doesn’t use milk or sour cream either.

They both add unnecessary fat and calories without giving anything back in return.

Using almond flour in place of these ingredients will ensure that you get all the nutrients your body needs.

How Does The Albers Cornbread Recipe Differ From Other Cornbread Recipes?

Albers cornbread uses almond flour instead of regular white or yellow cornmeal to make it lighter than your average cornbread.

This means that you don’t have to use as much butter or oil when making this type of cornbread.

This also helps keep the calorie count low while still providing plenty of taste.

In addition to using almond flour, Albers cornbread also includes a touch more sugar than most other cornbread recipes.

This makes the final dish sweeter and healthier while still remaining tasty.

Lighten up your diet with almond flour

Almond flour can be found at many grocery stores and health food markets.

You may also find it online through sites like Amazon or even Whole Foods Market.

Almond flour is made by grinding almonds into a powder.

A pound of whole almonds will yield about 4 cups of almond flour.

If you buy almond flour from the store, be sure to read the label carefully before buying so you know exactly what you’re getting.

Some brands add extra ingredients such as stevia which could cause issues with allergies.

What Is The Cooking Time And Temperature For The Albers Cornbread Recipe?

This recipe can be made in either a cast iron skillet or oven to cook it.

However, we recommend using a pan because it will give you more control over how long your cornbread takes to bake.

  • Preheat your oven to 400 degrees Fahrenheit (200 Celsius)
  • While your oven heats up, prepare your ingredients according to these instructions:
  • In a large bowl, combine 1 cup of white sugar, 3 cups of yellow cornmeal, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  • Add 4 beaten eggs and stir well until they are combined.
  • Stir in ¾ cup of milk, then add two tablespoons of melted butter.
  • Finally, fold in one tablespoon each of vanilla extract and ground cinnamon.

Cooking Instructions For the Albers Cornbread Recipe

If you have a cast iron skillet, place it into the preheated oven while you wait for everything else to finish cooking.

If not, follow these steps below:

Place the prepared batter into a 9×13 inch glass dish and pour about ⅔ of the remaining milk mixture over top.

You should end up with enough liquid in there to cover the entire surface area of the cornbread.

Bake at 400 F / 200 C for 30 minutes.

After this initial period, continue to check every 5 minutes after that until the edges start browning and turn golden.

At this point, remove it from the oven and let cool completely before serving.

How Many Servings Does The Albers Cornbread Recipe Make?

This recipe makes eight small pancakes or four large ones.

Of course, it depends on how big your baking dish is and how much batter you use.

If you have a standard 9 x 13 pan (which holds about 2/3 cup), then 4 cups of batter should be enough to fill it.

However, I like to double the amount just in case.

What Are Some Serving Suggestions For The Albers Cornbread Recipe?

Albers cornbread can be served plain or it can have additional ingredients added to give it more variety.

Here are some ideas for how you might serve this tasty treat:

  • Serve with butter and honey as a breakfast item.
  • Add fresh fruit like blueberries, strawberries, raspberries, banana slices, pineapple chunks, melon wedges, or sliced peaches before baking.
  • Top each slice of Albers cornbread with cream cheese, sour cream, or mascarpone.
  • Sauté onions in melted butter until they become translucent and then add them to your batch of Albers cornbread batter.
  • Spoon hot, freshly baked Albers cornbread into a bowl filled with a mixture of vanilla ice cream and whipped topping.

You could even try making the Albers cornbread recipe using gluten free flour (like Bob’s Red Mill Gluten Free Cornmeal Baking Mix) instead of regular cornmeal.

If you do decide to go with gluten free baking mix, be sure to check labels carefully because not every brand of gluten free baking mix will work well when combined with other ingredients.

What Are Some Possible Variations Of The Albers Cornbread Recipe?

Albers cornbread can be made in many different ways.

To get started, it’s always helpful to have a basic understanding of what makes up this type of cornbread unique from other types.

This will help you understand how to make changes to your own version of this recipe to suit your tastes.

First off, the flour used in making Albers cornbread is usually white or yellow whole wheat flour.

In addition, baking soda is often added as well.

Both add a slightly tangy taste to the finished product.

If you don’t like these flavors, feel free to substitute them out for another type of flour and omit one of the ingredients altogether.

Another important element in alber cornbread is sugar.

Sugar adds sweetness to the finished product and helps ensure that it doesn’t become too dry during cooking.

You can use either granulated sugar or brown sugar.

While both work equally well, I prefer using brown sugar because it has a stronger flavor than regular granulated sugar.

However, you do not need to include extra sugar since the original recipe already contains enough.

Lastly, there is salt.

Salt acts as a leavener which gives the finished product its rise.

For this reason, Albers cornbread recipes typically call for less salt then most other cornbread recipes.

Even though the original version calls for just 1/4 teaspoon of salt per cup of flour, you can reduce the amount of salt even further by adding more water while mixing the batter together.

Now that we know about the basics of Albers cornbread, let’s look at some possible variations of this classic recipe.

What Are Some Tips For

Making this cornbread can be done in less than 30 minutes.

Once it comes out of your oven, there will be no need to turn down the heat because it stays hot for hours.

You can serve it warm from the oven or let cool completely before storing it in an airtight container for up to one week.

  • You don’t have to use whole milk – almond milk works just as well. If you decide to make this using almond milk, add more sugar (up to 1 cup) to compensate for the lower fat content.
  • If you don’t like cinnamon, feel free to skip it. However, I highly recommend adding at least a pinch of ground nutmeg since it adds nice warmth and depth to this cornbread.
  • Use frozen corn instead of fresh when making this cornbread. Frozen corn is available year round and it makes baking much easier. Just thaw it according to package instructions.
  • This cornbread is best served plain, without butter or cheese added. Buttermilk powder is another option, which gives the cornbread a creamy texture once baked.

Tips for serving the Albers cornbread

I prefer this cornbread plain since it tastes better that way.

Buttermilk powder also works great here, so feel free to experiment.

In addition, you might try sprinkling some cinnamon over top after cooling it off.

For those who love butter and cheese, you should know that these two ingredients work very well together.

I used sharp cheddar cheese and added about 2 tablespoons of grated Parmesan cheese to boost the flavors even further.

Albers Cornbread Recipe

The Albers cornbread recipe is an excellent choice if you want something that’s quick and easy. It has all the elements of traditional cornbread but with a slight twist.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: Albers Cornbread Recipe
Servings: 3
Calories: 502kcal


  • The Oven
  • The Pan


  • 1 cup Albers White or Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg lightly beaten


  • Set the oven’s temperature to 400 degrees. Oil an 8-inch square pan and grease it.
  • Cornmeal, flour, sugar, baking soda, and salt should all be combined in a medium bowl.
  • Mix the milk, oil, and egg thoroughly in a different bowl.
  • Incorporate the flour mixture with the wet ingredients by adding them and stirring. Put the batter in the pan after greasing it.
  • Bake the cornbread for 20 to 25 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Before slicing, let the cornbread cool in the pan for 15 minutes. Serve hot. Enjoy!



Calories: 502kcal | Carbohydrates: 53g | Protein: 9g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1252mg | Potassium: 188mg | Fiber: 1g | Sugar: 21g | Vitamin A: 211IU | Calcium: 350mg | Iron: 3mg
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