Cornbread Loaf

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.

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.

1. 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.
2. Whisk the Dry Ingredients: In a small bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3. Combine: Add the dry ingredients to the wet ingredients and stir until just combined.
4. 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.

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