Cornbread Loaf
A soft, tender cornbread loaf made with buttermilk and olive oil, served with a sweet-tart lingonberry butter.
Servings: 12 slices
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
Calories: 303kcal | Carbohydrates: 25g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 211mg | Potassium: 90mg | Fiber: 2g | Sugar: 6g | Vitamin A: 287IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg