This loaf pan cornbread is a fluffy, slightly sweet twist on a classic favorite, perfect for everyday meals or snacks.
Packed with fiber from corn flour and a touch of protein from eggs, it offers good fats from vegetable oil and whole milk.
Quick to prepare and easy to slice, it’s a satisfying, wholesome addition to any table.
Loaf Pan Cornbread
Equipment
- 1 large mixing bowl
- 1 whisk or spoon
- 1 loaf pan (9-inch, ceramic or metal)
- Measuring cups and spoons
- Oven
Ingredients
- 1 cup corn flour or cornmeal
- ⅔ cup all-purpose flour 94 grams
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your cornbread will bake evenly and develop a golden crust. If you’re using a ceramic loaf pan, note that it retains heat differently than metal, so the baking time will vary slightly.
- Prepare the Loaf Pan: Generously butter the inside of a 9-inch loaf pan. Make sure to cover every corner, including the bottom and sides, to prevent sticking.After buttering, lightly dust the pan with flour and tap out any excess. This step helps your cornbread release smoothly after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the corn flour (or fine cornmeal), all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk or fork to thoroughly blend them. Mixing the dry ingredients first ensures that the baking powder is evenly distributed, giving your cornbread a consistent rise.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, mix together the whole milk, vegetable oil, vanilla extract, one whole egg, and one egg yolk. Whisk gently until the mixture is smooth and uniform. The milk provides moisture, the egg adds structure and richness, and the oil keeps the loaf tender.
- Incorporate Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or spoon, gently stir until just combined. Break up any large lumps, but it’s okay if there are a few small lumps remaining—overmixing can make the bread dense. The batter should be smooth but slightly thick.
- Transfer Batter to Pan: Carefully pour the batter into the prepared loaf pan. Use a spatula to scrape down the sides of the bowl and spread the batter evenly in the pan. Smooth the top lightly to ensure even baking.
- Bake in Oven (Metal Pan): If using a 9-inch metal loaf pan, place it in the center of the preheated oven. Bake for 26–30 minutes. The metal pan conducts heat quickly, which will give a slightly crisper edge and a soft, tender crumb inside.
- Bake in Oven (Ceramic Pan): For a 9-inch ceramic loaf pan, bake at 375°F for 35–38 minutes. Ceramic heats more slowly and retains heat, so the longer bake time ensures the cornbread cooks through without being underdone in the center.
- Check for Doneness: About 5 minutes before the minimum baking time, start checking the cornbread. Insert a toothpick or skewer into the center; if it comes out clean or with just a few crumbs, it’s ready. Avoid overbaking to keep it moist.
- Cool Slightly: Remove the loaf from the oven and place it on a cooling rack. Let it cool for 10–15 minutes. This short cooling period allows the structure to set while keeping the loaf soft.
- Slice and Serve: Once slightly cooled, run a knife along the edges of the loaf pan to loosen the cornbread. Transfer to a cutting board and slice into desired portions. Serve warm with butter, honey, or alongside your favorite soups and stews.
- Storage Tips (Optional Step): Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.For longer storage, wrap tightly and freeze for up to 3 months. Reheat gently in the oven or microwave before serving.
Notes
- Corn Flour vs. Cornmeal: Corn flour produces a finer, softer crumb, while medium grind cornmeal creates a slightly gritty, traditional texture. Both work, but the loaf will be lighter with corn flour.
- Baking Pan Differences: Ceramic pans require a few extra minutes of baking; metal pans bake slightly faster. Adjust times accordingly.
- Extra Egg Yolk: Adding the additional yolk enriches flavor, tenderness, and color without weighing down the loaf.
- Milk Choices: Whole milk adds creaminess and a richer taste, but 1% or 2% milk works fine if needed.
- Sweetness Adjustment: Granulated sugar can be reduced slightly if you prefer a less sweet loaf without affecting texture.
- Mixing Tip: Do not overmix the batter; small lumps are okay. Overmixing can make the cornbread dense.
- Serving Warm: Cornbread is best served warm, but it can be reheated gently in the oven or microwav
Chef’s Secrets For Perfect Cornbread
The key to light and fluffy cornbread lies in the balance between corn flour and all-purpose flour.
Using one cup of corn flour with two-thirds cup of all-purpose flour ensures a tender, yet structured loaf.
Another secret is incorporating an extra egg yolk, which adds richness, moisture, and a slightly golden color.
Don’t overmix the batter; small lumps in the batter are perfectly fine and will disappear during baking.
Choosing the right pan is also important—ceramic pans retain heat and give a gentle rise, while metal pans bake faster and produce a slightly crispier crust.
Finally, whole milk adds creaminess and helps create a tender crumb, making the loaf soft and satisfying.
Serving Suggestions To Impress Guests
Loaf pan cornbread is versatile and pairs beautifully with a variety of dishes.
Serve warm slices with a pat of butter or a drizzle of honey for a simple snack.
It’s a perfect side for chili, soups, or stews, absorbing savory flavors wonderfully.
You can also top slices with creamy avocado, smoked salmon, or a dollop of herbed cream cheese for brunch.
For a Southern-inspired treat, pair the cornbread with fried chicken and a drizzle of maple syrup—sweet and savory in every bite.
Its slightly sweet flavor makes it an ideal companion to both hearty mains and light, fresh salads.
Storage Tips To Keep Fresh
Cornbread is best enjoyed fresh, but proper storage extends its shelf life.
Allow the loaf to cool completely before storing to prevent condensation and sogginess.
Wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to two days.
For longer storage, refrigerate for up to a week or freeze for up to three months.
To reheat, place slices in a preheated oven at 350°F (175°C) for 10 minutes or microwave briefly until warm.
Freezing individual slices makes it easy to enjoy one portion at a time without reheating the whole loaf.
Frequently Asked Questions
1. Can I use regular cornmeal instead of corn flour?
Yes! Regular medium-grind cornmeal works, but the texture will be slightly grainier. Corn flour produces a finer, softer crumb and a more delicate loaf, while cornmeal offers a traditional cornbread feel.
2. Can I make this recipe dairy-free?
Absolutely! Replace whole milk with unsweetened almond milk, oat milk, or soy milk, and swap vegetable oil for melted coconut oil or a neutral plant-based oil. This keeps the loaf moist and flavorful.
3. Why is my cornbread dry or crumbly?
Overmixing the batter or overbaking is usually the culprit. Mix just until combined and check doneness early with a toothpick. Using whole milk and an extra egg yolk also helps keep the loaf moist.
4. Can I make mini cornbread loaves or muffins?
Yes! Simply divide the batter into muffin tins or smaller loaf pans. Reduce baking time—muffins take about 15–20 minutes. Keep an eye on them to avoid overbaking.
5. Can I add flavors or mix-ins?
Definitely! Fold in shredded cheese, chopped jalapeños, or corn kernels for extra flavor and texture.
Sweet additions like blueberries or a touch of cinnamon can also create a unique twist. Just be mindful that adding wet ingredients may slightly affect baking time.
