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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 153 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup white sugar
• ¼ cup butter, melted
• 1 cup yellow cornmeal

Recipe Instructions

Step 1

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

Step 2

Sift flour with sugar, baking powder, and salt. Stir in cornmeal.

Step 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.

Step 4

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.