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This cornbread loaf is soft, buttery, and just sweet enough, with crisp golden edges and a tender crumb. Baking it in a loaf pan gives classic cornbread a fun twist that’s easy to slice and serve with chili, stew, or your favorite comfort food.
This Loaf Has It Going On
- Just Sweet Enough: A little honey and sugar give this cornbread loaf that sweet spot between savory and sweet. No need to choose!
- Golden Edges, Soft Center: Every warm slice gives you those crisp, buttery edges with a tender middle. Basically, the best of both worlds.
- Butter Belongs Here: Slice it while it’s still a little warm and add a swipe of butter. Trust me, this is how you eat it.
Cornbread Loaf Ingredients
- Cornmeal: Use fine- or medium-ground yellow cornmeal for the best texture. Coarse cornmeal can make the loaf gritty and dense.
- Corn: Add ½ cup fresh or frozen corn to the batter for extra corn flavor and a little more texture.
- Buttermilk: No buttermilk on hand? You can easily make your own.
- Butter: Melted butter adds great flavor, but you can use a neutral oil instead if preferred.
How to Make a Cornbread Loaf
I knew this cornbread loaf was a keeper when my son tried it and said he liked it even better than regular cornbread! It’s soft, buttery, and easy to slice right from the loaf pan. Serve it with chili, soup, stew, or a big bowl of beans.
- Mix the Wet Ingredients: Preheat the oven to 350ºF. Grease an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line with parchment paper. In a large bowl, add melted butter, sugar, honey, and eggs. Whisk until well combined. Whisk in buttermilk until combined.
- Whisk the Dry Ingredients: In a small bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- Combine: Add the dry ingredients to the wet ingredients and stir until just combined.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cornbread loaf to cool before slicing.
Alyssa’s Pro Tip
Easy Parchment Paper Hack: Use small binder clips to hold the parchment paper in place while you spread in the batter. Just remember to remove them before baking.
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Preheat the oven to 350 degrees Fahrenheit. Grease an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray and line with parchment paper.
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In a large bowl, add ½ cup melted butter, ½ cup sugar, ¼ cup honey, and 2 large eggs. Whisk until well combined. Whisk in 1 cup buttermilk until combined.
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In a small bowl, combine 1 ½ cups all-purpose flour, 1 cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Add the dry ingredients to the wet ingredients and stir until just combined.
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Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool before slicing.
- Leftovers: Store in an airtight container at room temperature for up to 3 days.
- To Freeze: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the bake time.
Calories: 254kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 370mgPotassium: 104mgFiber: 2gSugar: 15gVitamin A: 315IUVitamin C: 0.03mgCalcium: 53mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
