Bald Pate Inn Cornbread

The first time I tasted cornbread that I truly loved was sitting at the lovely Bald Pate Inn in Estes Park, Colorado. Though The Bald Pate Inn is now longer The Bald Pate Inn (new owners named it Seven Keys Lodge) you can still read alllll the amazing reviews about the Bald Pate Inn’s delicious pies and breads.

I’m truly grateful The BPI made a small book of recipes + history and I’m super glad I have a copy because I love making their recipe. Here’s a quick reel tutorial.

This cornbread is dense and delicious. Melts in your mouth. I think the magic is the combination of cheese and creamed corn.

I haven’t met anyone that doesn’t love this cornbread … especially when covered in chili. :)

Bald Pate Inn Cornbread

1 c. butter * 1 c. sugar * 4 eggs * 2 c. canned creamed corn * 1/2 c shredded monterey jack cheese * 1/2 c. shredded cheddar cheese * 1 c. flour * 1 c. yellow cornmeal * 4 t. baking powder * 1/4 t. salt

Heat oven to 350° degrees ~ and grease a 13 x 9 inch baking pan. Using an electric mixer, beat butter and sugar until blended and smooth. Add eggs, one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients. Spread evenly in the pan. Place in oven, close door, immediately reduce heat to 300° degrees and bake 1 hour or until done. Don’t over cook this! In the center the top will look moist ~ just check knife to make sure comes out pretty clean before removing from oven.

I always bake this at Thanksgiving ~ it’s my family’s absolute favorite. It’s also great any time of the year with chili or soup. Since it’s pretty hearty ~ you can slice it to serve about 16 but don’t be surprised when people come back for seconds.

Enjoy!!

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