High Altitude Cornbread Recipes

HIGH ALTITUDE CORNBREAD RECIPE

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.

HIGH ALTITUDE CORNBREAD

Steps:

• THE DAY BEFORE BAKING: In a small bowl, combine the cornmeal and buttermilk. Mix until cornmeal is fully hydrated, then cover and let sit at room temperature overnight.*
• When you're ready to bake, heat the oven to 350 degrees. In a medium bowl, combine the flour, baking powder, baking soda, salt, and both sugars. In a separate bowl, mix 1 TB of melted butter and 1 TB honey and stir until the honey is dissolved, then add the beaten eggs and stir to combine.
• Add the egg mixture to the soaked cornmeal, then stir this mixture into the dry ingredients and mix until there is no more dry flour. The batter will be thick and wet. Stir in the corn kernels.
• In an 8×8 square pan or round cast iron pan, place 1 TB of butter and place the pan in the oven to melt and heat up for a few minutes, being careful not to let the butter burn (although it's fine and even preferable to let it brown slightly). Carefully remove the pan from the oven and swirl the butter to coat the bottom and lower sides of the pan. Pour in the batter and smooth the top.
• Bake at 350 for 25-30 minutes, until the sides of the bread are crisp and brown and the top is lightly browned. A knife or cake tester inserted in the center should come out clean.
• Let the bread cool slightly in the pan, and serve warm. Leftovers can be wrapped in foil and stored at room temperature. To reheat, wrap loosely in foil and place in a 250-300 degree oven for about 15 mins.

HIGH-ALTITUDE CORNBREAD

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.

MOUNTAIN CORNBREAD

Steps:

• Preheat your oven to 350 F.
• Grease a 9 x 13" pan and set aside.
• In a saucepan, melt the butter over medium-low heat.
• When melted, remove from heat and whisk in the sugar and eggs.
• Stir in the buttermilk.
• Add the baking soda, cornmeal, flour, and salt all at once and whisk until just combined.
• Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown along the edges and the center springs back when lightly touched.