High Altitude Cornbread

3 small white circle plates with a piece of cornbread with a piece of butter and honey on top on a light wood background.

Fill your kitchen with the aroma of homemade high altitude cornbread! You'll love the crisp golden crust and moist, fluffy center really can't be beat.

Course Side Dish, Snack

Cuisine American

Prep Time 5

Cook Time 20

Resting Time 25

Total Time 50

Servings people

Calories 271kcal

Author Mara

Ingredients

1 stick unsalted butter
1-2 tablespoons milk powder optional
¼ cup brown sugar
2 tablespoons vegetable oil
3 eggs, large
1 cup buttermilk
1 cup all-purpose flour 120 grams
1 cup cornmeal 120 grams
¾ teaspoon salt
4 teaspoons baking powder

Instructions

Heat butter over medium heat - medium low heat in a light colored sauce pot until water is dissolved and butter begins to foam. Add in milk powder. And continue to heat and stir constantly until brown bits have formed. (Around 5-7 minutes.)
Remove from heat and immediately add in brown sugar and stir. This will stop the brown butter from continuing to cook.
Let the brown butter sugar mixture cool slightly (2-3 minutes). Then, in a mixing bowl, add in brown butter sugar mixture, vegetable oil and eggs. Use a hand mixer and blend for 2-3 minutes on low. Then, add in buttermilk and mix again for 1 minute on low.
Next add in all the dry ingredients to the wet ingredients. Mix by hand with a silicone spatula. Optional: Let the batter sit for 25-30 minutes and pre-heat oven to 425 degrees while the batter is resting.
Spray non-stick spray in a 9x9 pan. Pour in batter.
Bake for 15-20 minutes until top is set and golden brown and a skewers goes into the center of the cornbread and comes out clean. Let the cornbread cool slightly, cut into 9 pieces or smaller if you desire and serve. I recommend serving cornbread with honey and butter.

Notes

Don't over mix! Just mix until you no longer see any dry. You batter should be lumpy.

What altitude were these baked at? I baked these at 5,280 ft! Check out this high altitude resource to adjust this cornbread recipe for your altitude.

Should I let the batter sit/rest? Letting the cornbread batter sit at room temperature for 20 to 30 minutes before baking it, gives the cornmeal has some extra time to absorb flavor. This step is completely optional depending on your time.

Have questions on how to brown butter? Check out this guide!

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition