High-Altitude Cornbread

0 Photos

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!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
12 servings


  • 1 cup all-purpose flour

  • ¼ cup white sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup yellow cornmeal

  • 2 eggs

  • 1 cup milk

  • ¼ cup butter, melted


  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
5g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 153
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 332mg 14%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 4g
Calcium 81mg 6%
Iron 1mg 7%
Potassium 72mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love