Mountain Cornbread

By Chef Megan Joy / March 12, 2013

Sorry it’s been awhile folks. My family was in town last week and I’ve been busy with Megan Joy Cakes, especially with wedding season right around the corner.

But take this as a peace offering- my prized recipe for cornbread. I used to make this for staff meal at the restaurant and it’s amazing served warm from the oven. What makes this cornbread truly delicious is its sweetness and moist crumb- no dry cornbread here.

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I love serving the cornbread with chili and hearty soups, or with barbequed chicken, as we did last night. It rounds out the meal perfectly.

The cornbread can be baked in muffin cups as well. Fill them about 2/3 full with batter and bake for 12-15 minutes, or until the edges are golden brown.

In other mountain news, it’s beginning to feel more and more like spring here. Warmer temperatures, abundant sunshine, wet snow, and longer days. We enjoyed several hikes last week. The Cat Prince, as we fondly refer to him, also turned 5 last week. He was thrilled.

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How to make this high altitude adjusted recipe:

Mountain Cornbread
Adapted from Allrecipes.com

4.7 from 6 reviews
Mountain Cornbread
Recipe type: High Altitude Baking
 
Ingredients
  • 1 cup unsalted butter, cut into cubes
  • 1¼ cups sugar
  • 5 eggs
  • 2¼ cups buttermilk
  • ½ teaspoon baking soda
  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1 teaspoon salt
Instructions
  1. Preheat your oven to 350 F.
  2. Grease a 9 x 13" pan and set aside.
  3. In a saucepan, melt the butter over medium-low heat.
  4. When melted, remove from heat and whisk in the sugar and eggs.
  5. Stir in the buttermilk.
  6. Add the baking soda, cornmeal, flour, and salt all at once and whisk until just combined.
  7. 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.
Note: This recipe was adapted from high altitude baking. To make at sea level, increase sugar to 1 1/3 cups, decrease buttermilk to 2 cups, and increase the baking soda to 1 teaspoon. Bake until golden brown and the center springs back when lightly touched.

About the author

Chef Megan Joy

22comments
kelley {mountain mama cooks} - March 13, 2013

Cornbread is one of my favorite quick breads. Nothing like having it warm from the oven slathered in salted butter and local honey…… yum!

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Kessa Poole - April 14, 2013

this is by far the best recipe ive ever tasted for cornbread.

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Ramee Hyde - June 23, 2013

This is awesome! Mine just came out of the oven and it tastes and smells heavenly! Thanks Chef Megan Joy!

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curegirl0421 - September 3, 2013

Wow…this was SO GOOD. The only thing I did differently than instructed was to whisk all the dry stuff together before adding the wet in, instead of adding the dry to the wet, since I didn’t have a big enough pan, but they still came out great. These were just perfection, and hot with butter was beyond yummy. Thanks so much!

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Amelita - November 27, 2013

I live in Quito, Ecuador where we are at nearly 10,000ft. These recipes are wonderful and so helpful since I grew up baking at sea level and have struggled making adjustments. This cornbread will make a lovely addition to our Thanksgiving table!

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Kristi Latcham - December 1, 2013

I live in Bogota, Colombia, at 8,800 feet, and have struggled to find a good cornbread recipe since moving here. I used this recipe for my stuffing for Thanksgiving dinner, and it was delicious and absolutely perfect! I can’t wait to use it now with chili, beans, and stew, things we eat a lot here as it is cool year round. Thank you so much, I can’t wait to try out the rest of your high altitude recipes!

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Jackie - February 11, 2014

May I inquire about cooking methods? We have a Thermador oven that allows for bake and convection bake. Which would you recommend?
Thanks

Reply
    Chef Megan Joy - February 13, 2014

    Hi Jackie, for baked goods like cornbread a ‘convection bake’ would work great too, although the baking time will be less since it will bake and dry the product out faster than a regular ‘bake’ option.

    Reply
Jackie - February 11, 2014

I must have missed something bc I had to cook an additional 24 minutes and lower the temp at about 30 minutes into cooking bc i didn’t want the sides to burn. I double checked the ingredients and I was spot on 🙁
Your pic shows more of a loaf pan and i used the 9×13, correct? Tastes great though.

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    Chef Megan Joy - February 13, 2014

    Glad to hear they tasted great. For this recipe I used a 12-cavity muffin-style pan except they were rectangular. It’s okay for the cornbread to be golden brown along the edges.

    Reply
Patricia Gaston - November 25, 2014

How should I adapt this for a 7200 ft elevation? Or do I need to?

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    Chef Megan Joy - November 26, 2014

    Hi Patricia, I think this recipe will work fine as is, but you could always try adding an extra 1/8th teaspoon of baking soda to your recipe for your lower elevation. Happy baking!

    Reply
Lori - November 26, 2014

I just made this to use for my southern cornbread dressing for Thanksgiving tomorrow. Since moving to 8200 feet, I have been struggling to find recipes that work and give the flavor and texture that I am looking for. Yours have been my go to and have been working great!! I did tweak this recipe by subbing GF AP flour (Glutino brand) — I know, who tweaks a recipe for Thanksgiving?! Well, this girl 🙂 Even with the GF flour, the cornbread baked up great in my 10″ castiron skillet (30 mins)!! Maybe too great, because I keep treating myself to little bits of it…I hope there’s enough for tomorrow. Thanks for sharing your wonderful recipes Chef Megan, and Happy Thanksgiving!

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Jenn Lyons - December 17, 2014

I tried this recipe last night. I live at 8750 ft. I subbed white whole wheat flour for the all purpose and I had to add an additional 10 minutes to the baking time. This was the most delicious corn bread I have had up here! Thank you for all your recipes! I’ve also made your banana bread and thick cut chocolate chip cookies and they are fantastic! I did have to make a few batches of the cookies to find out exactly how much brown sugar I needed (the scant measurement was throwing me off) but now I have it down and I received many compliments on how perfect the cookies looked and tasted. I always give credit to your blog, so I hope you get a lot of traffic from it!

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Amy - February 10, 2015

My corn bread came out so good!!! I live at 8000 ft and haven’t attempted much baking yet. I am very pleased with the results! I used whole wheat flour and raw sugar. I found it a little on the sweet side so i may reduce the sugar next time around. My husband, on the other hand, added agave to his bread… Lol…. But overall, we both thought it was delicious!! Thank you so much!

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Sena - July 24, 2015

Best cornbread I’ve made at high altitude!! Thank you!!

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Kristi - August 13, 2015

i found a recipe for high altitude breads on a board at Safeway in Dillon, co in the early 1980’s, have since lost! I’ve tried others but it didn’t work so I’m out there trying again. Now live in Evergreen, Co.

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