Back to Corn Bread Loaf

Print Options


Card Sizes

Corn Bread Loaf Recipe

Corn Bread Loaf Recipe

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 YIELD:8 servings


  • 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


  • 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.

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.