Cornbread Loaf

"I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by Mejo V. photo by Mejo V.
photo by peanutswifelin photo by peanutswifelin
Ready In:
1hr 10mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 350-degrees F.
  • Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
  • Mix first six ingredients (flour- salt) in large bowl.
  • Mix eggs, melted margarine/oil, milk in small bowl.
  • Add egg mixture and corn to dry ingredients.
  • Stir until combined.
  • Pour batter into pan.
  • Bake for 1 hour.

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Reviews

  1. I made this to go with our Chili tonight. Very good! We like a sweet cornbread and this really complimented our spicy chili. Next time, instead of eating it right away, I will let it cool a bit because it crumbled aound the edges some when I went to slice it.
     
  2. Great recipe...delicious
     
    • Review photo by Mejo V.
  3. Made this tonight to go with Mole Chili. cut the sugar back to 1/2 cup. Loved it! Will definitely make it again.
     
  4. This is a super corn bread loaf!.......made it for dinner last night with baked chicken. It was moist and baked out very nice.....It is hard to find good corn bread recipes, as usually they turn out dry, but not this one!....The only thing I changed was I didn't have frozen corn, so I added one large can of corn niblets, drained of course. Thanx for a great recipe ellie2, I will be making this again! :-)
     
  5. This is a wonderful, moist, full flavored cornbread. I love the loaf shape and it made great slices, since I let it cool completely before serving. I did cut the sugar in half and it was still very sweet. I even liked the little crunchy corn bits in the bread giving it double corn flavor. I'll have a difficult time picking another cornbread recipe over this one next time I want to make some.
     
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Tweaks

  1. substitued frozen corn kernels and oil for 1 can creamed corn and 1/4 cup oil. found recipe far too sweet (but great in every other respect) so will be reducing sugar to 1/4 c next round.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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