Skip to main content New<> this month
Get the Allrecipes magazine

High-Altitude Cornbread

Rated as 4.5 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.


30 m servings 153
Original recipe yields 12 servings


{{model.addEditText}} Print
  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
  2. Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
  3. 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.
  4. 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

Per Serving: 153 calories; 5.4 22.5 3.7 43 332 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

I reduced the sugar to 2 T. It was good.

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...