High Altitude Cornbread Recipe
This High Altitude Cornbread Recipe is specifically for my high altitude readers. With a gazillion cornbread recipes already out there, I know the rest of you flatlander folks are covered. So please indulge us mountain bakers today as we can rejoice in the fact that we no longer need to eat dry cornbread!
This post has been a long time coming. And based on the multiple emails and Facebook requests I get for a high altitude cornbread recipe, it’s long overdue too. The thing is, I’ve made countless cornbread recipes, adjusting them all for high altitude, and I’ve yet to find one I love. Either their too sweet, too dry or makes a huge 9 x 13 pan which is too much cornbread for our family of four. BUT?!?!!?! I’ve finally found the cornbread. When I share it on the blog, you can guarantee it’s because I’ve made it multiple times- 3 in this case- and it’s passed the taste test from friends and family alike each time I’ve made it.
Cornbread is my favorite accompaniment to a bowl of chili and roast chicken respectively. I always slather my cornbread with butter and honey (would you expect anything otherwise?) and the contrast of the sweet cornbread mixed with the savory roast chicken juice or bowl of chili is so where it’s at for me. And seriously, does it get much better than holding cornbread in one hand using it to mop up all those savory morsels at the end of a bowl of chili or last bits of chicken? Me thinks not. A classic case of salty-sweet at the pinnacle of comfort food.
As much as I love cornbread, I haven’t been all that successful making it on my own at home. Until now. After umpteen failed recipes, I’ve finally found the one. It’s perfectly moist, makes an 8×8 square pan, and is just sweet enough. It’s absolutely crazy to me that neither of my boys like cornbread (I know, right???) but my hubby approved the recipe as did my folks and our awesome carpenter. I’d given him some to take home with this turkey chili and he texted me to say the cornbread bread was so good it didn’t even need butter. Huh? As if. I don’t care how good the cornbread is. It always needs butter. Always.
But I guess that means this cornbread is a winner!
You could easily double the recipe into a 9×13 to feed a crowd but for us this is the perfect amount. I’m fairly certain that this would make a great base recipe to add in whatever herbs, spices or a handful of cheese if you want to doctor it up!
Happy Monday- it’s snowing here- so you know I’m having a great day! Hope yours is treating you well wherever you are! xo, KelleyPrint
This recipe has been developed for high altitude. My kitchen sits just below 7000 feet where this recipe was tested.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 2 eggs
- 1 cup canned corn kernels, drained (I used a 10oz can)
- 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.