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Mountain Cornbread

by Chef Megan Joy on 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

4.6 from 5 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.

{ 12 comments… read them below or add one }

kelley {mountain mama cooks} March 13, 2013 at 8:04 am

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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Chef Megan Joy March 19, 2013 at 11:56 pm

Makes me yearn for summer and camping! Is it time yet??

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Kessa Poole April 14, 2013 at 3:42 pm

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

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Chef Megan Joy April 15, 2013 at 4:40 pm

I completely agree with you Kessa.

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Ramee June 23, 2013 at 2:16 pm

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 at 8:54 am

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 at 4:28 pm

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 December 1, 2013 at 9:29 am

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 at 4:40 pm

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

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Chef Megan Joy February 13, 2014 at 12:52 am

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.

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Jackie February 11, 2014 at 6:22 pm

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 at 12:53 am

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.

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