High-Altitude Cornbread

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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!

By Michelle Gable

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
153 calories; protein 3.7g; carbohydrates 22.5g; fat 5.4g; cholesterol 42.8mg; sodium 332mg. Full Nutrition
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