High Altitude Cornbread Recipes
HIGH-ALTITUDE CORNBREAD
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!
Provided by Michelle Gable
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 332 mg, Sugar 5.4 g
HIGH ALTITUDE CORNBREAD RECIPE
This recipe has been developed for high altitude. My kitchen sits just below 7000 feet where this recipe was tested.
Provided by Kelley
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees. Butter a 8×8 glass baking dish and set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs. Pour the liquid ingredients into the dry ingredients and stir just until combined taking care not to over mix. Fold in the corn kernels.
- Pour the cornbread batter into prepared pan. Bake cornbread for about 25 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Remove cornbread from oven and let cool on a rack for 20 minutes before diving in.
- Cut into squares, slather with butter and honey and devour.
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