Cornbread Loaf is a lovely flavoured loaf that’s makes a change from the normal loaves I buy. This homemade recipe uses buttermilk which creates a lovely smooth mixture perfect for a good loaf. The result is a slightly sweet, moist and dense loaf that stays fresh for a few days if wrapped up.
Now for the great debate, is cornbread supposed to be sweet or savoury. The answer is yes, it can actually be both. Cornbread Loaf can be served as a snack, sandwich and part of a breakfast/brunch. I have made several in one batch before and wrapped them in clingfilm and foil and frozen them . Making them in advance means I always have some on hand and ready.
Having the sweetcorn kernels in the bread gives a lovely bite and freshness to the bread. I also doesn’t matter whether your using fresh or frozen, you don’t even have to thaw the sweetcorn saving time and effort.
When the bread is still warm, try soft butter and a good drizzle of runny honey with a hot mug of coffee. The word perfect springs to mind. However, chocolate spread, maple syrup, soft cheese or just jam are perfect alternatives. They all bring out the flavours of the bread so well.
Cornbread Loaf
Ingredients
- 285 g cornmeal
- 187 g plain flour all purpose
- 165 g corn kernels
- 2 large eggs free range
- 135 ml buttermilk
- 115 g unsalted butter melted
- 100 g sugar white
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Turn on the oven to preheat to 175C/350F/Gas Mark 4.
- Lightly butter a loaf tin and line with greaseproof paper to ease removing the loaf once baked.
- In a mixing bowl add the cornmeal, flour, baking powder, baking soda, sugar and salt and stir to combine.285 g cornmeal, 187 g plain flour, 100 g sugar, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- In a large mixing bowl add the eggs, buttermilk and unsalted butter and stir to combine.2 large eggs, 135 ml buttermilk, 115 g unsalted butter
- Slowly add the dry ingredients into the large mixing bowl stirring as you go.
- Add the corn kernels and stir to combine.165 g corn kernels
- Once completely mixed with no lumps of dry ingredients pour into the prepared loaf tin and juggle to remove any trapped air pockets.
- Place the loaf tin in the oven for 1 hour and the top of a lovely golden brown. Test to see if fully cooked. I push a thin skewer into the cake and if it comes out clean then its cooked. If not put back in for a further 10 minutes and test again.
- When cooked remove the loaf tin and put to one side for 15-20 minutes and then tip upside down to release from the tin. Tip: The bread will still be warm so cover your hand with a kitchen towel.
- Serve either warm or at room temperature and enjoy.
