Cornbread Loaf
A moist and flavorful cornbread loaf with a hint of sweetness, perfect for family dinners, potlucks, or as a comforting snack with butter or jam.
Ingredients
Instructions
- Combine the cornmeal, all-purpose flour, sugar, baking powder, and salt in a large bowl, mixing well.
- In a separate bowl, combine the half and half, melted shortening, and melted butter or margarine, mixing well.
- Add the wet mixture to the dry ingredients, stirring until smooth.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then remove from the pan.
- Serve warm or cool completely on a wire rack.
Tips & Substitutions
For a slightly different flavor, consider adding a cup of corn kernels or some shredded cheese to the batter. You can substitute the half and half with whole milk or a non-dairy alternative if needed. If you want a bit of sweetness, try using honey or maple syrup instead of sugar. For an extra fluffy texture, ensure your baking powder is fresh.
Serving Suggestions
Cornbread loaf serves wonderfully as a side with chili or barbecue dishes. It can also be enjoyed for breakfast with a pat of butter and a drizzle of honey. For a special treat, try pairing it with the Cherry Almond Mousse Pie (Very Good) for a delightful dessert combo. Enjoy it warm or at room temperature, and consider serving with a fresh fruit compote.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply slice the cornbread and warm it in a toaster oven or microwave. For a crispy exterior, warm it in a skillet over medium heat for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Loaf contains roughly 441 calories, with 5g protein, 44g carbohydrates, and 28g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1122mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread loaf ahead of time?
Yes, you can prepare the cornbread loaf in advance. Once baked and cooled, wrap it tightly in plastic wrap and store it in the fridge for up to a week. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
What can I add to enhance the flavor of the cornbread?
You can enhance the flavor by adding ingredients like jalapeños for spice, or herbs such as rosemary or thyme for a savory twist. You might also consider incorporating spices like cinnamon or nutmeg for a hint of warmth, or even replacing some of the sugar with brown sugar for a deeper flavor.
Is this recipe suitable for vegetarians?
Yes, this cornbread loaf is suitable for vegetarians as it contains no meat or animal-derived ingredients, aside from the butter or margarine. If you opt for a plant-based margarine, it can be entirely vegan as well. Check labels to ensure all ingredients align with your dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).