High altitude baking kind of sucks to get used to. You have to do a bunch of stuff to recipes, like adjusting baking powder, flour, liquids, temperature, baking time, ugh ugh ugh. Everyone seems to have a different opinion on what is the fail-safe formula. None of them work all the time.

I can’t offer a fail-safe formula, but I can offer this high altitude cornbread recipe. It’s the one I use either for just baking up a batch to go alongside whatever, or I spread it evenly on top of some chili to make a baked chili pie.

I based this off the Post Punk Kitchen’s cornbread recipe, which has never ever done me wrong. It’s the one I use allatimes, but I like my cornbread full of corn and cilantro and other stuff so you can see the differences. Also, as I said, this is only for high altitude baking! If you like the sound of my flavor alterations, do those but use the PPK recipe for baking powder, cooking times, etc.

High Altitude Savory Cornbread

2 c cornmeal

1 c flour

1 tsp baking powder

1/3 c canola oil

2 tbs hot sauce like cholula

2 tsp apple cider vinegar

½ tsp salt

2 c non-dairy milk (I like either soy, almond, or hemp)

3/4 c corn kernels, drained

1/2 c cilantro, chopped

1/2 green onions, chopped

Directions

Preheat oven to 375. Spray the bottom of a 9×13 baking pan with non-stick cooking spray.

In a medium bowl, whisk together the non-dairy milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and hot sauce to the ACV/milk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly.

Pour the wet ingredient into the dry and mix together  until just barely mixed using a large wooden spoon or a firm spatula. Fold in the corn, cilantro, and green onions.

Pour batter into the prepared baking pan and bake 35 minutes (always check at 35, but depending on the weather and all that stuff, you may need to give it 5-10 minutes more), until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.