Cornbread Loaf
easy simple and deliciousI love corn. And so I also love corn bread! But I find that it could turn out quite dry at times. So I wanted to make one similar to the NYT Cooking’s Meskouta recipe that I love. So I turned the cornbread into a cornbread loaf! It’s has the great aroma of corn while still being so tender and moist! It’s also so easy to put together, so long as you have a blender on hand.
I love Trader Joe’s canned whole kernel corn. It’s always so sweet, crisp, and delicious. But any canned corn is usually great to use! Since they can the corns when they’re most ripe.
Ingredients
I used a 8.3”x4.6” (1.5-quart) glass loaf pan.
1 cup (~125 grams) AP flour
1 cup (~145 grams) cornmeal
2/3 cup (~142 grams) brown sugar, packed
1 tablespoon baking powder
1 teaspoon salt
1 can (15 ounces, ~9.2 ounces drained) whole kernel corn, drained
1/3 cup unsalted butter, melted or browned
1/3 cup (~158 milliliters) oil
1 cup (227 milliliters) milk
2 eggs
Directions
1.5-quart (8.3”x4.6”) loaf pan, but can use any size that is similar.
Preheat your oven to 350 degrees F. Butter your loaf pan.
Sift together 1 cup flour, 1 cup cornmeal, 2/3 cup brown sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
Add 1 can drained corn, 1/3 cup melted unsalted butter, 1/3 cup oil (I like to use a neutral flavored olive oil), 1 cup milk, and 2 eggs into your mixer of choice. I use a Nutribullet! Mix until everything is smooth. You can also reserve some of the corn kernels to add to the batter whole for texture.
Add your liquid ingredients to the dry ingredients in the bowl. Mix with a spatula just until you no longer see any streaks of flour. Pour your batter into your loaf pan.
Bake your cornbread loaf for ~50 minutes. Use a toothpick to test for doneness so that no batter sticks to the toothpick and you only have tiny crumbs.
Let your loaf cool completely, then enjoy!
