Cornbread Loaf

I almost feel like I’m cheating on an exam or something.  This is a new recipe for me.  Sometimes we get stuck in a rut and forget to try other options even when you aren’t totally happy with the recipe you’re using.  We eat a lot of things that go well with cornbread, so I make it fairly frequently, but lately I’ve not been happy with my old tried and true recipe.  I especially liked the idea of baking it in a loaf pan.  I really like how easy it was to serve.

We had chili last night.  I’m proud of my chili.  I know it would be laughed at in Texas, but it’s perfect for the Pacific NW especially when it’s all dreary and gray like yesterday.  A slab of cornbread next to a warm bowl of chili and we’re a happy family.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup packed light or dark brown sugar
  • 2 Tablespoons honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature


  1. Preheat oven to 400°F. Grease and lightly flour a 5 by 9-inch baking loaf pan. Set aside.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
  3. Pour batter into prepared baking pan. Bake for 20 to 35 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test.  Edges should be crispy at this point.  Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
  4. Wrap leftovers up tightly and store at room temperature for up to 1 week.

 * From the Recipe Box:

We actually like our cornbread a little crispier than most, so keep an eye on the cooking time.

You know for a fact, I did not run to the store for buttermilk.  I have milk and I have vinegar, why would I need a store run.

and remember:  Pick your battles.  You don’t have to show up to every argument you’re invited to.  Big kiss, Lynn

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s