This cornbread loaf is soft, sliceable, and honestly hard to stop eating. It’s perfectly balanced and bakes into a golden loaf that tastes even better with some lingonberry butter!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Servings
12 slices
Difficulty
Easy
Calories *
303 kcal per serving
Technique
Whisk dry and wet ingredients separately, combine gently, then bake in a loaf pan.
Flavor Profile
Tender, slightly crumbly, with herbal rosemary and rich olive oil notes
* Based on nutrition panel
I tried this cornbread loaf with the lingonberry butter and wow — that butter alone is worth making it! The instructions about not overmixing really helped keep it soft. ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Tender but sliceable. This cornbread loaf holds together beautifully while still having that classic soft crumb.
- Balanced flavor. Slightly sweet with savory rosemary and rich olive oil notes.
- No fuss mixing. Just two bowls and a quick stir! No special equipment needed.
Table of Contents
This is one of those recipes I keep coming back to when I want something reliable. It reminds me of my rosemary bread, but quicker and a little more tender.
It’s the kind of loaf you slice while it’s still just barely warm… and then go back for another piece without thinking twice.
Ingredients & Substitutions
- Yellow cornmeal: The base of the loaf. It gives that classic cornbread texture without being too gritty. You can also use white cornmeal for a lighter flavor, though avoid corn flour or masa harina, which will change the texture!
- All-purpose flour: Adds structure so the loaf slices cleanly.
- Buttermilk: You know from my buttermilk cornbread that this is what keeps everything moist and adds a subtle tang!
- Olive oil: Provides richness and keeps the loaf soft for days.
- Fresh rosemary: Adds a light herbal note that makes this feel just a little more special.
- Granulated sugar: You can swap part of the sugar for brown sugar for a deeper, slightly caramel flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Skip the herbs. Leave out the rosemary for a more classic cornbread loaf flavor.
- Add cheese. If you’re into bold flavors like my jalapeno cheddar cornbread or Mexican cornbread, try adding cheese or a little spice here.
- Make it sweet. Swap the lingonberry jam for raspberry or strawberry in the butter. Fold in fresh or frozen corn kernels for extra texture and bursts of sweetness!
Professional Tips for the Best Cornbread Recipe
- Don’t overmix. Stir just until combined — overmixing will make the loaf dense instead of tender.
- Line your pan well. The parchment overhang makes it much easier to lift the loaf out cleanly.
- Use fresh rosemary sparingly. A little goes a long way! Too much rosemary can overpower the loaf.
How to Make Cornbread Loaf
Use these instructions on how to make cornbread in a loaf pan! Further details and measurements can be found in the recipe card below.
Step 1: Prepare pan. Preheat the oven to 425°F. Grease the bottom and sides of a 9×5-inch loaf pan, then line with parchment paper, leaving an overhang. Grease the parchment.
Step 2: Mix dry ingredients. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Stir in chopped rosemary.
Step 3: Mix wet ingredients. In a separate bowl, whisk eggs, sugar, buttermilk, and olive oil until smooth.
Step 4: Combine batter. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Step 5: Fill pan. Spread the batter evenly into the prepared loaf pan. Top with rosemary sprigs if desired.
Step 6: Bake loaf. Bake for 40–45 minutes.
How long to bake cornbread loaf? This cornbread loaf bakes at 350°F for 35–45 minutes. The exact time depends on your oven and pan material. It’s done when the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool completely. Let the loaf cool fully in the pan before removing and slicing.
Step 8: Make butter. Beat softened butter and lingonberry jam until smooth and combined.
Step 9: Slice and serve. Remove rosemary sprigs, slice the loaf, and serve with the butter.
Recipe FAQs
A standard 9×5-inch loaf pan is best for this cornbread loaf recipe because it creates a tall, sliceable loaf with a soft interior and evenly golden crust. Metal pans bake more evenly and promote better browning, while glass pans may require a slightly longer bake time.
Overmixing this cornbread loaf batter develops the gluten in the flour, which can make the loaf dense, tough, and less tender instead of soft and crumbly. For best results, mix just until the ingredients are combined and no large streaks of flour remain.
It pairs well with soups, stews, or simply with butter and jam. I especially love serving this alongside zucchini and corn recipes in the summer!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Cornbread Loaf
Ingredients
For the quick bread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon fresh rosemary, finely chopped
- 2 eggs
- ¼ cup granulated sugar, plus 1 tablespoon
- ⅔ cup low fat buttermilk
- ⅔ cup olive oil
For the Lingonberry Butter:
- ½ cup unsalted butter, softened and cubed
- ¼ cup lingonberry jam
Instructions
- Preheat the oven to 425°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. Stir in rosemary.
- In another bowl, whisk eggs, sugar, buttermilk, and olive oil.
- Combine wet and dry ingredients, stirring just until mixed.
- Spread batter into prepared pan.
- Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool completely before removing from the pan.
- Beat butter and lingonberry jam until smooth.
- Slice loaf and serve with butter.
Notes
- Yield – 1 loaf (12 slices)
- Technique – Mix gently to avoid a dense crumb.
- Flavor Tips – Adjust rosemary to taste or omit for classic cornbread.
- Storage – Store airtight at room temperature for 2 days or refrigerate for 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this simple, sliceable quick bread recipe. Check out our other delicious bread recipes!
I tried this cornbread loaf with the lingonberry butter and wow — that butter alone is worth making it! The instructions about not overmixing really helped keep it soft.
I wasn’t sure how I felt about lingonberry butter, but curiosity won. It whipped together so easily and paired perfectly with the warm, herby cornbread. I’ve already started spreading the leftovers on toast and pancakes!
Made 2 loaves and a double batch of the butter this Christmas. Wonderful recipe! So beautiful and moist. Spot on flavor combination. Didn’t put the whole sprigs on even though that looks so pretty, the batter was very fragrant without so I didn’t want to overwhelm with more rosemary. Thanks for the keeper of a recipe! The olive oil was something new for me in cornbread and made it so moist and uniquely flavorful.
Kristy — You can definitely make it one or two days before!
Thanks Stephanie!
I’m hoping to make this loaf a few days beforehand. Would you recommend that or should I do it on the day of?
Kristy — Nope! Whisking the dry ingredients together acts as a way to sift the ingredients before mixing the batter.
Will I need to sift the flour beforehand?