This “cornbread” is a revelation. Not like any cornbread you’ve had before, this one bakes up like a pound cake in a 9 x 5-inch loaf pan and the results are super-moist – much moister (and butterier!) than traditional cornbread. It's really more of a quick bread, like pumpkin or zucchini bread. Thick slices gently warmed (or toasted if you like), with an optional smear of butter, are welcome at breakfast or dinner. I’m thinking Mother’s Day for sure.

Slices keep well, wrapped tightly, at room temperature for two days, or they can be frozen. The whole loaf would make a delightful gift.

Susie Middleton

You will need the right size loaf pan for this. The medium bread loaf pan from USA brand is perfect.

Variation: I have made this cornbread substituting crumbled Boursin cheese in place of the cheddar, and it is delicious and even moister than the cheddar version. Freeze the Boursin for about 15 minutes for easier crumbling. You will want to extend the cooking time on this variation to about 48 to 50 minutes.

Makes 1 loaf or about 14 servings.

  • 2 cups (9 ounces) finely ground cornmeal (I use Quaker)
  • 1 cup (4 1/2 ounces) all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 1/2 cups (12 ounces) milk (whole or 2%)
  • 1 large egg
  • 1 yolk from large egg
  • 3 tablespoons olive oil (I use a mild olive oil but any neutral oil will work)
  • 1 tablespoon Dijon mustard
  • 3 or 4 drops hot sauce, more as desired, optional (I use Frank’s)
  • 6 tablespoons (3 ounces) unsalted butter, melted 
  • 1 cup (4 ounces) shredded, extra-sharp Cheddar cheese
  • 1/3 cup (1 ounce) ground Parmesan cheese, divided
  • 2 tablespoons chopped chives

 

1. Arrange an oven rack in the center of the oven and heat oven to 375°F. Lightly grease a 9 x 5-inch metal loaf pan. Lining the pan with parchment is optional, but I like to make a “sling” out of a piece of parchment so that the bottom and sides (with a little bit sticking up on each side) are covered. Then I grease the parchment and the open sides.

2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until well blended. Put the milk, egg, egg yolk, olive oil, mustard and hot sauce, if using, in a medium bowl and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter. Using a rubber spatula, fold until just barely blended. Fold in the cheddar, all but about 1 tablespoon of the Parmesan and the chives until just blended. Scrape into the prepared pan and spread evenly. Using the flat tip of the spatula or a table knife, draw a line down the center of the batter and sprinkle the top with the remaining Parmesan.

3. Bake until a pick inserted in the center comes out clean, 41 to 43 minutes. Move the pan to a rack and let cool for about 15 minutes. Slide a knife between the loaf and the inside edge of the pan to loosen it. Invert the loaf, remove the pan and arrange top-side up on the rack. Serve warm or at room temperature cut into slices. Butter is optional but encouraged. Leftover slices are delicious toasted.