Classic High Altitude Sweet Cornbread
A classic recipe for 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, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 375 F. Grease an 8-inch baking dish with non-stick baking spray.
- In a bowl, whisk together the melted butter and sugar. Add the eggs, and whisk until smooth, then whisk in the milk and sour cream.
- Separately, combine the cornmeal, flour, baking powder and salt. Add the dry ingredients to the wet, 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.
Notes
Store leftover cornbread in an airtight container for up to 3 days. It's best reheated on 50% power in the microwave, for a warm, soft, just-baked texture.
A note about the sugar: I have baked this cornbread with no sugar at all, 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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