Although I doubt that cornbread was ever intended to be baked above sea level, this method yields cornbread that is both lighter and more robust. This muffin isn’t fluffy as air, but wow, is it wonderful!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×9-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.
- 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
| Calories | 153 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 332 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect cornbread. Best I have ever made. At 7600 ft I only used 2tsp of baking powder.
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 edge.