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Front page › American, Southern › Cornbread Loaf

Cornbread Loaf

HB-0679 · Hand-built original · American, Southern

Cornbread Loaf — the dish itself.

This cornbread loaf is soft, buttery, and easy to slice. It bakes in a loaf pan and makes the perfect side for chili, soup, or stew.

American, SouthernBread, Side Dish1 hrServes 12265 kcalVegetarianDiabeticLow Fat / Low Cholesterol

Main ingredient: butter

Servings:12quantities adjust to match

Ingredients

  • 1/2 cup butter, melted, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup buttermilk

Method

  1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.
  3. In another bowl, whisk the melted butter, sugar, and honey, then whisk in the eggs and buttermilk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.
  5. Scrape the batter into the pan and smooth the top.
  6. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes, then turn out and cool on a rack. Slice and serve warm or at room temperature.

Prep: 10 min · Cook: 50 min · Total: 60 min

Nutrition (per serving, where published)

265 kcalCalories
5.3 gProtein
39.2 gCarbs
10 gFat
5.5 gSaturates
2.3 gFibre
5.4 gSugars
385 mgSodium
52 mgCholesterol
126 mgPotassium
58 mgCalcium
1.5 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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