Sweet Cornbread Loaf
Sweet Cornbread Loaf is the ideal bread to make this Thanksgiving. It’s moist, slightly sweet and quick. It’s hard to beat this one!
I love cornbread, but often it’s too sweet, almost like cake. Sometimes it’s dry and crumbly. This version is neither. Made with buttermilk for a slight tang and lots of moisture and a touch of sugar, this will become your favorite, too!
This is super-easy to make. Whisk all of the dry ingredients together in a mixing bowl.
In a separate bowl, whisk a bit of the buttermilk into the melted butter then add this into a mixing bowl with the remaining buttermilk and eggs. This is called “tempering” and will prevent the butter from seizing up in the remaining buttermilk.
Add the dry ingredients to the buttermilk mixture along with the corn kernels and stir gently. Transfer to a greased loaf pan and bake for close to an hour. Cool for about 20 minutes or longer.
Serve with butter and a drizzle of honey.
This bread keeps for several days but is best the day it’s baked.
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Sweet Cornbread Loaf
Makes: 8 servings
Prep Time: 10 minutes
Bake Time: 1 hour
Total Time: 1 hour & 10 minutes
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 cups cornmeal
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt (I use Diamond Crystal)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup melted butter, slightly cooled (1 stick, or 4 ounces)
- 1 cup corn kernels, fresh or frozen (no need to thaw)
Instructions
Preheat the oven to 350°F and grease a standard loaf pan.
In a mixing bowl, whisk the dry ingredients together: flour, cornmeal, sugar, baking powder, bakings soda, and salt.
In a small bowl, whisk a tablespoon or two of buttermilk into the melted butter, then add this into the mixing bowl with the remaining buttermilk and eggs. By tempering the butter like this, you keep it from seizing in the cold buttermilk.
Add the dry ingredients to the liquid along with the corn kernels, and stir just until combined.
Bake the cornbread on the center rack for about 55 minutes, give or take a few minutes, until a toothpick or cake tester comes out clean and top is light golden brown. Cool in the loaf pan for about 20 minutes before turning onto a wire cooling rack.
Serve warm or at room temperature, maybe with some soft butter or a drizzle of honey.
Chef’s Notes:
This sweet buttermilk cornbread loaf keeps for several days at room temperature, wrapped or in an airtight container. But cornbread tastes best right away, since it will get dry.
This recipe also freezes well, and will keep in the freezer for several months, wrapped tightly in plastic wrap or aluminum foil.
You can also use this batter to bake corn muffins. Baking times will be about 25 to 30 minutes, or until a cake tester or toothpick comes out clean.
Recipe from Unpeeled Journal
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