Classic light and fluffy Cornbread made dairy-free, with a gluten-free option and high altitude option. This Cornbread is perfect with a warm cup of soup during the cold winter, or layer on some butter and honey for a sweet treat!
Have you ever tried to make cornbread in high altitude before?
I think it was the bane of my existence for a few months. Of course, there’s a backstory…
Before I was going to have my second baby, my Mom came over and we made several freezer meals together. Maybe one day I’ll share some of my favorite freezer meals; after childbirth anything that can make feeding a family with a newborn easier is HUGE! At the time, our son was only 2, and we needed as many “easy buttons” as we could get. (A baby and a 2 year old, what were we thinking!?!?…)
We made several batches of Chili with cornbread, since both keep in the freezer really well. My Mom was in charge of the cornbread and it turned out wonderful.
Several months later I tried to make the EXACT same cornbread recipe. Crumbly, dry MESS was what happened. I was so confused. Wait, what?! How come my Mom could make this recipe beautifully and I couldn’t?!
Ya’ll, I made it again just to be sure. Then I called my Mom, “Mom… do you remember like, maybe 6 months ago, when you made that cornbread with the freezer meals? Did you do any high altitude adjustments with it? Or special magic voodoo or what?!”
“Hmmm… I probably did some high altitude adjustments. I can’t remember, but that sounds like something I would do!”
I went to work. I remade that cornbread recipe with a few high altitude adjustments and guess what? Lo and behold it was great.
Since then I’ve made a few different cornbread recipes and I think I’ve nailed it.
I hate to come across as cocky, but I think this is some really good cornbread, high altitude or not.
It’s moist, thick, fluffy, and NOT crumbly and dry. I think it has a great flour to cornmeal ratio so it’s not too bread-y, or too corny like me 😉
My absolute favorite thing to do with this cornbread the day after baking it is to warm it up a bit in the microwave and then top it with a touch of butter and honey. The butter melts into the cornbread and it’s heaven on earth.
Extra bonus? This cornbread is made a little healthier:
- With maple syrup (or honey) making it refined sugar-free
- Dairy-free (but can be made with your choice of milk)
- Coconut oil rather than butter (BUT if you are a hardcore butter and cornbread is a must have type of person, then have at it!)
This Classic Cornbread recipe is so easily adjustable to different dietary and health needs, it’s fantastic.
Need a side for your soup? Look no further.
This Classic Cornbread recipe is dip-able and utterly delicious with Chili or with butter and honey for a sweeter side. I hope you and your family DIG this cornbread as much as our family did, especially if you struggle in a high altitude!
Looking for other High Altitude recipes? Check out my Banana Bread or my Chocolate Red Wine Cupcakes. Need a soup to go with your cornbread? Check out my Pesto Chicken Quinoa Soup.
- 1 cup flour (regular or all-purpose gluten-free)
- 1 cup cornmeal (certified gluten-free, if necessary)
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1/2 cup maple syrup (or honey)
- 1 cup unsweetened almond milk (or milk of choice)
- 1/3 cup coconut oil, melted (or butter)
- 2 eggs
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Preheat your oven to 400 and line a 9×9 pan with parchment paper., with two sides sticking out for easy removal after baking.
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In a large mixing bowl, combine your dry ingredients (flour, cornmeal, salt, baking powder) and stir together.
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In a small bowl, microwave your milk till it’s room temperature. If you’re using coconut oil this will help the oil not return to a solid state when mixed with other cold ingredients.
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In a separate mixing bowl, whisk together your maple syrup, milk and coconut oil. Add in your eggs and whisk together.
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Pour your wet ingredients into your dry ingredients and stir together until all is well combined.
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Pour into your pan and bake in the oven for 20-25 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
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Let cool, and then remove the cornbread and cut into 16 pieces. Devour!
Store your cornbread in a container in your fridge, for up to one week.
Continues to be my gp to recipe, but now I use flax eggs to make it totally vegan. Works great.
This is my go to cornbread recipe! Love that the high altitude adjustments are added in! Thank you. (Also Northern Colorado)
Awesome!! Thanks Laurie.
This looks great! I’m assuming you’re in Denver? Me too! Can’t wait to try this tonight! Thanks for the recipe!
Hi Jenny, I hope you enjoy! I used to live in Denver but now we’re in Northern Colorado.