Cornbread Loaf

Prep Time
Cook Time
1h 15m
Ready In

"We have been making this cornbread for years and serve it with chili. I've made some changes to the original recipe which was printed in Bon Appetit (December 1992)"

Original recipe yields 6 servings


  • Serving Size: 1 (188.9 g)
  • Calories 516.7
  • Total Fat - 19.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 76.2 mg
  • Sodium - 529.2 mg
  • Total Carbohydrate - 77.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 28.3 g
  • Protein - 9.9 g
  • Calcium - 95.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Spray 9 x 5 inch loaf pan with Pam and dust with cornmeal.

Step 3

In a large bowl mix dry ingredients (flour - salt).

Step 4

In a separate bowl combine wet ingredients (eggs - milk).

Step 5

Stir wet ingredients and corn into dry ingredients, stirring to combine.

Step 6

Pour batter into pan.

Step 7

Bake for one hour.

Tips & Variations

No special items needed.



I had never had cornbread in a loaf, but really liked this. Turned out very moist. Was great with a bowl of chili.

review by:
(18 May 2021)


I have been dying for some cornbread and couldn't wait to try this one. It is a deliciously sweet and comforting to my very soul and I savored every bite. I made it in a cast iron frying pan to have with some of my Clam Chowder and man was it a great combo! Thank you for sharing your yummy cornbread with us Ellie! Linda

(28 Jan 2015)

Avery And Maxs Mom

Made it to have with chicken chili. Darn good too!

(20 Nov 2014)


We loved that it was sweet. It wasn't dry which makes it extra special in my book!

review by:
(23 Oct 2014)


We had it along with chili. Very good!

review by:
(15 Oct 2014)