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!
What a beautiful loaf! I am always looking for new ways to use the lingonberries that I pick up at Ikea. They are so yummy!
Kari
http://www.sweetteasweetie.com
Absolutely love this cornmeal loaf! I’ve been obsessed with rosemary lately and I am trying to introduce more cornmeal as a substitute for normal flour, so I really like thsis idea. And that lingonberry butter sounds amazing!
Gorgeous loaf and that lingonberry butter sounds like the best ever!
Ugh, why do the recipe fails always happen when you’re already behind??? But really this is by no means a fail because I think I’d prefer this gorgeous bread and butter over plain ol’ baked brie any day. Seriously! That butter looks amazing!
Stephanie, this looks so lovely, especially with that rosemary on top and that bright lingonberry jam – beautiful!
Happy Tuesday indeed! Yay for it being one more day ’til Christmas! I almost can’t believe it but Alex and I managed to get 100% of our shopping and wrapping done in THREE DAYS. Totally insane, I know, but we did it! Haha. Um girllll this quickbread is the bomb-diggity. I adore that lingonberry butter and I want to slather it all over everything. Pinning!
Oh man, it’s the WORST when something you’ve pictured in your head turns out less than stellar…BUT! I’d say you redeemed yourself with this! That lingonberry butter! I want to slather it on everything!
This looks so pretty and sounds delicious! : )
This is beautiful! Love all the olive oil/rosemary goodness going on here, especially topped with that festive butter! mmm.
So pretty!! I love the rosemary sprigs on the top of the loaf <3 The lingonberry jam sounds perfect too. Happy holidays Stephanie!! 🙂