HIGH-ALTITUDE CORNBREAD

High-Altitude Cornbread image

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

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

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