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Corn Bread Loaf

Rated as 4.49 out of 5 Stars

"WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa"
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Ingredients

25 m servings
Original recipe yields 8 servings

Directions

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  1. 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 8-in. x 4-in. x 2-in. loaf pan. Bake at 425 degrees F for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

Reviews

Read all reviews 59
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Wow!!! Why didn't I find this recipe before the other cornbread one?!?! It was absolutely amazing! I had to make muffins out of it since I didn't have the right size loaf pan, and they were some...

Most helpful critical review

I wasn't too impressed...the corn bread seemed a bit dry. I used corn flour, doubled the sugar and substituted vegetable oil for the shortening...maybe I should have stuck with the original rec...

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Wow!!! Why didn't I find this recipe before the other cornbread one?!?! It was absolutely amazing! I had to make muffins out of it since I didn't have the right size loaf pan, and they were some...

Excellent recipe and perfect size for 2 people. Although I tried tripling the recipe and it didnt cook right in a loaf pan as the outside was well cooked and inside was raw. Next time i will try...

Very good. Just the right size for my family. I substituted canola oil for the melted shortening.

Great recipe--I used whole wheat flour instead of white (my preference) and it was wonderful--served warm with maple butter :)

Thanks so much for this recipe. Something great to try is substitute all or part of the milk with buttermilk and use corn flour and brown sugar.

This recipe is a perfect size and the perfect sweetness if eating this with something else. To eat with butter alone, I might add another tablespoon of sugar. We microwaved the shortening to m...

My husband's exact words were "you could open a cornbread store with this cornbread!" I, like others, modified by doubling the sugar.

Turned out very nicely, but not sweet enough to be eaten alone, good to dip with, or slather with butter, or jam. I like sweeter corn bread better. I will make again, but I will double or triple...

I really like this recipe because it makes a small amount of corn bread- perfect for our small family. It tasted good too! It wasn't very sweet even after I doubled the sugar, so next time I'll ...