Moist Cornbread Recipe - perfect for high altitude

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Perfectly sweetened, moist homemade cornbread recipe perfect for high altitude and sea level baking. This is the BEST cornbread recipe you will ever taste with a tender crumb, golden brown bake, and melt-in-your mouth buttery flavor.

Prep Time35

Cook Time30

Total Time1 5

Course: Breads

Cuisine: American

Keyword: cornbread

Yield: slices

Calories: 383kcal

Author: Rebekah S.

Ingredients

1 1/2 cup milk
1 1/2 cup cornmeal
1 cup butter
1 cup sugar
6 large eggs
2 tablespoons baking powder
1 teaspoon salt
2 cups flour

Instructions

Combine the cornmeal and milk together in the large bowl. Let the mixture sit for 30 minutes to allow the cornmeal to absorb the milk.
Note: there may still be a small amount of milk sitting on top of the cornmeal at 30 minutes, that's ok.
Preheat oven to 350 degrees.
Combine the softened butter and sugar together in the medium bowl till creamy.
Add the butter and sugar mixture and eggs to the cornmeal mixture and stir.
Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and stir until all the ingredients are combined.
Pour the cornbread batter into the baking dish.
Note: no need to spray the pan ahead of time.
Bake for 25-30 minutes.
High Altitude Adjustment: bake for 35-40 minutes.
For best results bake until the top is golden brown and the center is set. To check the center for doneness, place a toothpick in the center and remove it. If there is no batter on the toothpick then the golden cornbread is done.

Nutrition