Golden Cornbread Loaf
A softly structured cornbread baked as a sliceable loaf. Lightly sweetened with Homestead Sweetener and folded with real corn for texture, it bakes golden and tender—perfect served warm alongside soups, chili, roasted vegetables, or a simple farmhouse supper.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour, while spooning may under-measure.
WORKING THE BATTER
- Allowing the batter to rest briefly before baking helps hydrate the flour and improve texture.
- For a slightly richer loaf, use heavy cream in place of milk.
- This loaf slices best after cooling for 15–20 minutes.
INGREDIENTS
Makes one 8–9 inch loaf
2 cups (250g) Heritage Baker's Flour
⅓ cup (46g) Homestead Sweetener
2 teaspoons baking powder
12 ounces (340g) corn, drained
4 large eggs (200g)
⅓ cup (80g) melted butter or plant-based substitute
¼ cup (60g) heavy cream or milk
½ teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 350°F. Line or grease an 8–9 inch loaf pan.
- In a large bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, baking powder, and sea salt.
- Add the eggs, melted butter, cream or milk, and corn.
- Mix until fully combined.
- Allow the batter to rest for 3–5 minutes.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes, until golden and set in the center.
- Cool slightly before slicing.
OPTIONAL VARIATIONS
- Add ½ cup shredded cheddar cheese.
- Fold in sliced jalapeños.
- Add 1 tablespoon honey for deeper sweetness.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
