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Corn Bread Loaf

 Corn Bread Loaf
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
8 ServingsPrep: 10 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup King Arthur Unbleached 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

Directions

  • 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.
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.