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!
Ingredients
- all-purpose flour: 1 cup
- white sugar: 0.25 cup
- baking powder: 3 tsp
- salt: 1 tsp
- yellow cornmeal: 1 cup
- eggs: 2 piece
- milk: 1 cup
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
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Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
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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.
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Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
