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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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.

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  • 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.

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.

Nutrition Facts

153 calories; protein 3.7g; carbohydrates 22.5g; fat 5.4g; cholesterol 42.8mg; sodium 332mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2020
I reduced the sugar to 2 T. It was good. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2020
I reduced the sugar to 2 T. It was good. Read More
Rating: 5 stars
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 edge. Read More
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