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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
- 1 cup all-purpose flour
- ¼ cup white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 eggs
- 1 cup milk
- ¼ cup butter, melted
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×9-inch baking pan.
Step 2
Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
Step 3
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.
Step 4
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
Cook’s Notes:
If making muffins, bake for 15 to 18 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 153 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat3g | 15% |
| Cholesterol43mg | 14% |
| Sodium332mg | 14% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars5g | |
| Protein4g | |
| Calcium81mg | 6% |
| Iron1mg | 7% |
| Potassium72mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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