Corn Bread Loaf

By The Canadian Living Test Kitchen

Tested till perfect

130 people added this to their Recipe Box
Bookmarks
Recipe5 out of 5 based on 3 ratings.
Corn Bread Loaf

This recipe makes 1 loaf servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per piece: about -
cal 256
pro 7 g
total fat 10 g
sat. fat 6 g
carb 34 g
fibre 2 g
chol 81 mg
sodium 525 mg
% RDI: -
calcium 9
iron 9
vit A 11
folate 7
  • Portion size: 1 loaf, or 15 pieces

Baking this corn bread in a 13- x 9-inch (3.5 L) cake pan makes it easy to cut into cubes for turkey stuffing. It is also delicious served with blueberries and a pot of tea for an afternoon treat

Ingredients

  • 2-1/4 cups 2-1/4cupsall purpose flour
  • 2 cups 2cupscornmeal
  • 3 tbsp 3tbspgranulated sugar
  • 4 tsp 4tspbaking powder
  • 2 tsp 2tspbaking soda
  • 1 tsp 1tspsalt
  • 4 4eggeggs
  • 2-2/3 cups 2-2/3cupsbuttermilk
  • 2/3 cup 2/3cupmelted butter

Preparation

In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients, stirring just until moistened.

Spoon into greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 375°F (190°C) oven for 30 to 40 minutes or until loaf is golden brown on top and tester inserted in centre comes out clean. Let loaf cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can be wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)

Related content

Contests

All contests



New videos