Golden Cornbread Loaf
- Feb 19
- 1 min read
Updated: Apr 4
A softly structured cornbread baked as a sliceable loaf. Lightly sweetened with Homestead Sweetener and folded with real corn for texture, it bakes golden with — designed for serving warm alongside soup, chili, or roasted vegetables.
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.
Ingredients
Makes one 8–9 inch loaf
2 cups (250g) Heritage Baker’s Flour
⅓ cup (46g) Homestead Sweetener
2 tsp baking powder
12 oz (340g) corn, drained
4 large eggs (200g)
⅓ cup (80g) melted butter or plant based sub.
¼ cup (60g) heavy cream or milk
½ tsp sea salt
Instructions
Preheat oven to 350°F. Line or grease an 8–9 inch loaf pan.
In a large bowl, whisk together flour, sweetener, baking powder, and salt.
Add eggs, oil or butter, cream, and corn. Mix until fully combined.
Let batter rest 3–5 minutes.
Pour into prepared pan and smooth the top.
Bake 35–40 minutes, until golden and set in the center.
Cool slightly before slicing.
Optional Variations
Add ½ cup shredded cheddar
Fold in sliced jalapeños
Add 1 tbsp 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.
