Bready or Not Original: Honey Cornbread Loaf

Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.

Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.

It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.

This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.

Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.

PrintBready or Not Original: Honey Cornbread LoafThis small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.Course Side DishCuisine AmericanKeyword quick breadAuthor Beth CatoEquipment9x5x3 loaf panIngredients1 1/2 cups cornmeal1/4 cup all-purpose flour1/4 cup golden flax meal1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup vegetable oil1/2 cup sour cream or substitute plain yogurt or crème fraiche1/4 cup honey2 large eggs room temperatureInstructionsPreheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.OM NOM NOM!