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Corn Bread Loaf Recipe
Corn Bread Loaf Recipe photo by Taste of Home

Corn Bread Loaf Recipe

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WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 8 servings

Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 tablespoons shortening, melted

Nutritional Facts

1 serving (1 slice) equals 118 calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 190 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm. Yield: 1 loaf.
Originally published as Corn Bread Loaf in Reminisce May/June 1998, p45

Nutritional Facts

1 serving (1 slice) equals 118 calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 190 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

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