Mountain Cornbread Recipes
HIGH ALTITUDE CORNBREAD RECIPE
This recipe has been developed for high altitude. My kitchen sits just below 7000 feet where this recipe was tested.
Provided by Kelley
Number Of Ingredients 10
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
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
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
BLUE RIDGE MOUNTAIN CORNBREAD
Make and share this Blue Ridge Mountain Cornbread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, beat egg whites until soft peaks form.
- In separate bowl, beat egg yolks and sugar until well combined.
- Add cornmeal, milk, and flour-mix well.
- Add egg whites, butter, salt and baking powder-stir to combine.
- Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.
Nutrition Facts : Calories 360.7, Fat 11.9, SaturatedFat 6, Cholesterol 129.6, Sodium 462.1, Carbohydrate 53.3, Fiber 3.1, Sugar 2.6, Protein 10.9
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
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