Corn Bread Loaf Recipe
Corn Bread Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling

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

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 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in 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 slice: 118 calories, 4g fat (1g saturated fat), 29mg cholesterol, 190mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 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 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in 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

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