High-Altitude Cornbread recipe

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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

Nutrition Info

152.9 calories
carbohydrate: 22.5 g
cholesterol: 42.8 mg
fat: 5.4 g
fiber: 0.7 g
protein: 3.7 g
saturatedFat: 3 g
servingSize: -
sodium: 332 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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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