Easy Homemade Cornbread Loaf
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.
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.