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My review
High-Altitude Cornbread
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2 reviews
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Michelle Gable
"I don't know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. This is not a light-as-air muffin, but dang is it good!"
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Ingredients
30 m servings 153Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
- Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
- Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
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Footnotes
- Cook's Notes:
- If making muffins, bake for 15 to 18 minutes.
- Customized for altitudes of approximately 7,500 to 8,000 ft. Try it with 4 teaspoons of baking powder at lower elevations.
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10/28/2019
This is a great recipe! I make it using Hungarian High Altitude flour and pour batter into a cast iron skillet after melting 1/4 cup shortening in the pre-heating oven for a perfect crispy edg...