Hi Helen! Please email [email protected] for more in-depth guidance.
Hi Helen, I'm at similar elevation and I also made the cornbread from the cornmeal mix and it turned out good. But you need to also do what is says above with adjusting the leavening agents, flour, liquids(buttermilk), etc. This is because the recipe still calls for those ingredients with the cornmeal. I did it and it turns out really good--also I did cover it with foil in the later half of cooking and therefore had to add more time to the recipe when testing the inside for doneness with a knife/toothpick.
This is what I did:
-Decreased the sugar in the recipe by 1 to 3 tablespoons per every cup.
-Decrease the baking powder and/or baking soda in recipes by 15 to 25%.
- Increase the liquid in your recipe by adding another egg or using an extra-large one; or add 3 to 4 tablespoons of water per cup of flour.
- For any other recipe with baking, you'll want to decrease the fat/oil in your recipe slightly (1-2 tablespoons) as it inadvertently weakens the structure of your baked good. Because fat breaks down gluten, making baked goods tender, it can be detrimental to your high-altitude baking endeavors, contributing to a collapsed cake or cookie.
I want to make your cornbread but from reading your suggestions is just increasing the oven temp by 25 degrees and not overbeating the eggs enough to get a good product. I don't want to waste the money spent on the cornbread or sacrifice the quality unless I can do it properly. I am at 5280 above sea level