{"id":1810,"date":"2019-01-07T22:40:49","date_gmt":"2019-01-07T22:40:49","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=1810"},"modified":"2020-10-01T22:36:23","modified_gmt":"2020-10-01T22:36:23","slug":"classic-cornbread-dairy-free-gluten-free-option-high-altitude-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/classic-cornbread-dairy-free-gluten-free-option-high-altitude-option\/","title":{"rendered":"Classic Cornbread (dairy-free, gluten-free option, high altitude option)"},"content":{"rendered":"\n
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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!<\/p>\n\n\n\n\n\n\n\n

Have you ever tried to make cornbread in high altitude before?<\/h2>\n\n\n\n

I think it was the bane of my existence for a few months. Of course, there’s a backstory…<\/p>\n\n\n\n

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<\/strong> 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!?!?…)<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Several months later I tried to make the EXACT same cornbread recipe. Crumbly, dry MESS was what happened.<\/strong> I was so confused. Wait, what?! How come my Mom could make this recipe beautifully and I couldn’t?!<\/p>\n\n\n\n

Ya’ll, I made it again just to be sure<\/em>. 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?!”<\/p>\n\n\n\n

“Hmmm… I probably did some high altitude adjustments. I can’t remember, but that sounds like something I would do!”<\/h3>\n\n\n\n

I went to work. I remade that cornbread recipe with a few high altitude adjustments and guess what? Lo and behold it was great.<\/p>\n\n\n\n

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Since then I’ve made a few different cornbread recipes and I think I’ve nailed it.<\/h4>\n\n\n\n

I hate to come across as cocky, but I think this is some really good cornbread, high altitude or not.<\/p>\n\n\n\n

It’s moist, thick, fluffy, and NOT crumbly and dry. <\/strong>I think it has a great flour to cornmeal ratio so it’s not too bread-y, or too corny like me \ud83d\ude09<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Extra bonus? This cornbread is made a little healthier:<\/strong><\/p>\n\n\n\n