Cornbread Loaf

A beautiful alternative to the usual boring rubbery bread from most supermarkets.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Slices

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.