Mile High Cornbread is a soft, moist, and perfect balance for a spicy bowl of chili. Now that I live in Colorado, I have had to learn to bake at high altitudes. I was invited to a friend’s to watch the Montana State Bobcats’ miserable loss to North Dakoda. We both went to MSU way back when, and I still follow the Bobcats. He was making chili. Of course, I had to make cornbread. Who doesn’t love some moist, sweet cornbread with a good bowl of chili? I needed to convert one of my favorite recipes to high altitude. This Mile High Cornbread turned out fabulous. I first made it in a 9×9 pan, but I baked it in an iron skillet the second time, and it was even better.
Cornbread can be notoriously dry, but this cornbread is super moist and addictive. I know there are two camps when it comes to cornbread: the sweet side and the not sweet. I am firmly on the sweet side where I belong. But honestly, who likes unsweet cornbread anyway? I like my cornbread like a cake, sweet and moist. This cornbread bakes up nice and high with kernels of corn and just the right amount of sweetness from sugar and maple syrup. Sometimes, baking can be disastrous at higher altitudes; however, this recipe I developed for baking in Colorado is perfect. I did add a note for you low landers and the adjustment of the baking powder.
Mile High Cornbread can be baked in a 9×9 pan if you don’t have an iron skillet, but by heating up the skillet first, the edges of the cornbread get all nice and crispy and very tasty. I firmly believe that any kitchen should have an iron skillet, and if you don’t have one, you can get a good one from Lodge on Amazon. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) I fry up some eggs in one for breakfast often. I came up with a polenta, mushroom, and ham breakfast for my egg intolerant mom that was incredible on an iron skillet for Christmas. More on that soon!
Well, that is all for this week. I hope you are all staying safe and healthy out there. Mile High Cornbread is the perfect thing to serve with a good bowl of chili or even just slathered with some butter with some coffee for a snack. Believe me, I have enjoyed a slice or two! Please think of others on your choices. We all need to get through this together. Until next time!
A sweet cornbread for baking at high altitude, this delicious and easy cornbread bakes up nice and moist and high as the colorado mountains it is named for.
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder 2 ½ teaspoons for low altitude
- 1/2 teaspoon salt
- 1 pinch cayenne pepper optional for a bit of kick
- 1 cup half-and-half cream or 1 cup milk
- 3 large eggs slightly beaten
- ¼ cup maple syrup
- 1/2 cup oil vegetable or olive oil
- 4 tablespoons melted butter plus 2 more Tablespoons for buttering the pan
- 1 15.25 ounce can corn kernels, well-drained
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Preheat the oven to 425° and set an oven rack to the middle of the oven.
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Place a 9-inch Iron skillet in the oven to get really hot while you make the batter.
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In a large bowl, mix together flour with sugar, cornmeal, baking powder, salt and the cayenne if using.
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In another bowl, whisk together half and half cream or milk, eggs, maple syrup, oil, and 4 tablespoons of the melted butter.
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Add to the flour mixture and stir until just combined.
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Mix in the drained can of corn.
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Carefully remove the hot skillet from the oven.
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Reduce oven temperature to 375°
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Generously brush the bottom and the sides of the very hot skillet with the remaining 2 tablespoons of the melted butter. (you could also use Bacon Fat!) Remember to use potholders to hold the skillet.
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Pour the batter into the hot skillet.
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Place the skillet back into the oven on the middle rack using potholders.
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Bake for 25-30 minutes or until the center of the cornbread is firm, and a cake tester comes out clean inserted into the center.
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Allow to cool for 10-15 minutes before serving.
You may bake this in a 9-inch square baking pan, but don’t pre-heat the pan and butter generously. Bake at 365° for 35-40 minutes
