Now that Tyana lives in a higher elevation, she needs this recipe that came from Utah.  It is from a very good cookbook called Utah State Fare.  This makes a sweet corn bread similar to my other recipe but a bigger pan of it.


  • 2 cups flour
  • 2 cups yellow cornmeal
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 eggs
  • 2 cups milk
  • 1/2 cup butter, melted

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.  Add eggs, milk and butter.  Beat just to blend.  Pour into a buttered 9×13-inch baking pan.  Bake at 425°F for 25 to 30 minutes.  Makes 12 servings.

Higher Elevation Corn Bread

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