Easy Homemade Cornbread Loaf

Name: Easy Homemade Cornbread Loaf
Prep time: 5 min
Cook time: 55 min
Ingredients: 2 tbsp honey; 120 g yogurt; 250 ml buttermilk; 2 eggs; 180 g flour; 170 g corn flakes (blended into a powder); 30 g corn starch; 1/2 tsp baking powder; 1/2 tsp salt; 200 g corn kernels (divided); 110 g brown butter/melted butter; 1 large spring onion (finely chopped); 60 g parmesan cheese (grated); 1/2 tsp crushed black pepper; 1/2 tsp dried oregano

This easy cornbread recipe is so simple to make, very fluffy and packed with all that delicious corn flavor. It is a wonderful summer snack recipe to bake that is quick and delicious using pantry friendly ingredients.

I am a sucker for anything corn. I’ve made cornbread before on this blog and this recipe is a version of that but I will go out on a limb here and say this one is better. It is such a tender and moist loaf, very fluffy and the top is crusty, perfectly savory and so delicious. If you like corn then this is the recipe for you while if you are indifferent to corn then I urge you to try it so that you can fall in love with this beauty.

The wonderful part about this easy cornbread loaf is the simplicity in preparation but also the fact you can whip up this loaf in a bowl with a whisk and spatula. No fancy equipment or ingredients needed here. It is perfect as a side dish, you could also serve it as an appetizer or pair it with eggs, sausages and hash browns for the most indulgent breakfast or brunch spread. So let us get to it.

What is cornbread? Why do Americans eat cornbread?

Cornbread is a popular American quick bread made primarily from cornmeal, flour, baking powder, eggs, and milk or buttermilk. It has a soft and crumbly texture, rich yellow color, a deep and hearty corn flavor. There is a southern and northern style cornbread, the southern style cornbread is traditionally savory, more coarse and the result is a crispy crust as it is baked in a cast iron skillet. The northern style is sweet and incorporates sugar, honey, and is softer, fluffy almost cake like. Which ever one you make, they will be delicious. This corn bread recipe is a little bit of both.

Cornbread, being inexpensive and made from readily available ingredients like cornmeal, became a staple in most households. Pairing it with milk or buttermilk was not only practical but also nourishing. The choice between milk and buttermilk often comes down to personal preference—or what was on hand.

What is cornbread made of?

A typical contemporary northern U.S. cornbread recipe contains all purpose flour, cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.

What ingredients are needed to make cornbread?

To make this cornbread we need corn kernels – I have used a can but you can use fresh or frozen as well. To make the batter we need all purpose flour, corn flakes (blended into a powder) – this is unusual as we normally would use cornmeal here however I wanted to use corn flakes as the flavor of corn is roasted and delicious, which works perfectly here – we also need baking powder, salt and corn starch (this helps keep the loaf fluffy and tender, you could swap it with all purpose flour as well). For the wet ingredients we need honey, eggs, buttermilk, yogurt and butter – that is either melted or browned. I like making a savory salty topping that includes corn kernels, spring onion, crushed black pepper, dried oregano and parmesan cheese.

What equipment is needed to make cornbread?

To make the batter we need a large mixing bowl, whisk. Spatula and another mixing bowl to mix the topping ingredients together. It is baked in a 9 inch loaf tin that is lined with baking paper.

Serving options:

I love serving this with my homemade tomato jam but it is perfect with butter or hot sauce or any condiment of your choice. You can also serve it with chili con carne, scrambled eggs, baked beans, cheese (and put it under the grill so it melts away) etc. The options are endless.

To make the tomato jam-

I cooked 250g cherry tomatoes in a sauce pot with 3 tbsp brown sugar, 3 tbsp butter, 3 tbsp water, 1 tbsp lemon juice and basic seasoning. Cook this on medium heat until the tomatoes start bursting and release its juices. Cover, reduce the heat and cook for 15 minutes or until everything is soft and mushy. Take off the heat and blend until smooth. Let it cool before storing in a glass jar its the fridge for a couple of months (if it lasts that long).

Storing the leftovers:

Slice the loaf and wrap in cling wrap, place in an air tight container and it will keep well in the fridge for 3 days or in the freezer for 1 month. When ready to eat you can toast it in a pan with a little butter on low heat or microwave it for 20-30 seconds until warm.

Looking for more corn inspired recipes?

Now that we have covered how to make this easy homemade cornbread loaf recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Easy homemade cornbread baked in loaf pan

Easy Homemade Cornbread Loaf

Print Recipe Pin Recipe

Prep Time 5

Cook Time 55

Course Appetizer, Bread, Breakfast, Brunch, Side Dish, Snack, Starter, tea time

Cuisine American

Servings 9 inch loaf

Equipment

Mixing bowls
Whisk
Rubber spatula
9 inch loaf tin
Baking paper

Ingredients

2 tbsp honey
120 g yogurt
250 ml buttermilk
2 eggs
180 g flour
170 g corn flakes blended into a powder
30 g corn starch
1/2 tsp baking powder
1/2 tsp salt
200 g corn kernels divided
110 g brown butter/melted butter

For the top -

1 large spring onion finely chopped
60 g parmesan cheese grated
1/2 tsp crushed black pepper
1/2 tsp dried oregano

Instructions

Preheat the oven to 180 deg C and line a 9 inch loaf tin with baking paper, set aside.
In a large mixing bowl add the honey, yogurt, buttermilk, eggs and whisk until smooth.
Add the flour, corn flakes powder, corn starch, baking powder, salt, half the corn kernels and fold together. Add the brown butter and fold until combined. Pour into the prepared tin.
In a small bowl add the remaining corn kernels, spring onion, parmesan cheese, crushed black pepper, dried oregano, stir together and sprinkle over the loaf tin.
Bake for 45-50 minutes or until a tooth pick inserted into the center comes out clean. Allow it to cool at room temperature before removing from the tin and slicing.
Serve with butter, hot sauce or on its own.

Notes

The loaf might take more time to bake depending on the oven so the tooth pick test is your best bet to make sure it is baked evenly.
If the top is getting more color then cover it loosely with aluminium foil until the loaf is baked through.

Annika Eats

Hi Ninja!

Easy Homemade Cornbread Loaf