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!
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
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.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
Per Serving: 153 calories; protein 3.7g; carbohydrates 22.5g; fat 5.4g; cholesterol 42.8mg; sodium 332mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.