High-Altitude Cornbread

4.7

(3)

3 Reviews

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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!

Submitted by Michelle Gable

Published on June 19, 2020

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

Directions

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-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.

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	7%
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.

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