Classic High Altitude Sweet Cornbread
An easy high altitude recipe for classic cornbread that's sweet, buttery and moist.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8 inch baking pan
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ½ cup full-fat sour cream
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 375 F and position a rack in the center of the oven. Grease an 8x8 inch baking dish with non-stick baking spray, or line the pan with parchment paper.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Separately, whisk together the eggs, milk, sour cream, and melted butter.
- Pour the liquid ingredients into the bowl of dry ingredients, and whisk for 10-15 seconds until well combined.
- Pour the batter into the pan. Bake on the center oven rack for about 30-35 minutes, just until a toothpick or cake tester inserted in the center of the bread comes out clean.
- Let cool for 10 minutes, then slice and serve warm. This cornbread is delicious plain, or with butter, honey or pure maple syrup. I sprinkled the top of my bread with flaky finishing salt.
Notes
- Storage: Store leftover cornbread in an airtight container for up to 3 days.
- Reheating: I like to reheat individual squares of bread for 30-45 seconds on 50% power in the microwave, for a warm, soft, just-baked texture.
- Sugar Free Variation: I have baked this cornbread without the sugar, when making it to dry out for cornbread stuffing. It works just as well, but needs less time to bake, since eliminating the sugar also eliminates moisture. For a sugar-free cornbread, I baked it at 350 for only 20-25 minutes. It's still tasty without the sugar, but in my opinion, so much better and more moist with some sweetness.
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