Cornbreadloaf Recipes

Steps:

• Preheat oven to 425°. 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.

Steps:

• Preheat oven to 350-degrees F.
• Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
• Mix first six ingredients (flour- salt) in large bowl.
• Mix eggs, melted margarine/oil, milk in small bowl.
• Add egg mixture and corn to dry ingredients.
• Stir until combined.
• Pour batter into pan.
• Bake for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
• Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
• Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.

Steps:

• Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
• Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.