Triple Cornbread Loaf

Recipe by Charlotte Rutledge
19 Reviews 4.6 out of 5 stars

Whether you’ve relied on a trusted family recipe for years or have yet to find your perfect cornbread, stop right here. This extra-moist, triple-the-corn loaf is uniquely different in a comforting and delicious way. Masa harina allows the bread to absorb and retain more liquid (in the form of creamy puréed canned corn), while cornmeal provides the subtle crunchy texture familiar to traditionalists. Make a loaf for slicing and sharing, or see "tips" below for instructions on how to make individual mini breads.

Prep
15 mins
Bake
50 mins to 1 hr
Total
1 hr 5 mins
Yield
one 8 1/2" x 4 1/2" loaf
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Triple Cornbread Loaf - select to zoom
Triple Cornbread Loaf - select to zoom
Triple Cornbread Loaf - select to zoom
Triple Cornbread Loaf Mini - select to zoom
Triple Cornbread Loaf (Alt) - select to zoom

Instructions

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  1. Preheat the oven to 350°F. Butter or lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.

  2. Weigh your masa harina; or measure it by gently spooning it into a cup, then sweeping off any excess.

  3. In a large bowl, whisk together the masa harina, cornmeal, flour, baking powder, and salt. Set aside.

  4. Pour the whole can of corn into a blender or food processor and blend until smooth. Add the melted butter, honey, and eggs, and blend until incorporated.

  5. Pour the wet ingredients over the dry ingredients and stir until evenly combined.

  6. Pour the batter into the prepared pan, spreading it into an even layer.

  7. Bake the cornbread until the top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

  8. Remove the cornbread from the oven and allow it to cool in the pan until you’re comfortable transferring it to a rack to cool completely.

  9. Store leftover cornbread, well wrapped, in the refrigerator for several days; freeze for longer storage.

Tips from our Bakers

  • To make 10 mini cornbreads: Coat a Corn Cakes Pan with nonstick spray. Scoop about 1/3 cup batter into each well, spreading it into an even layer with a mini offset spatula or back of a spoon. Bake for 18 to 20 minutes, until golden brown. Remove from oven and allow cornbreads to cool for 5 minutes before transferring to rack to cool completely. Spray the pan with more nonstick spray (no need to clean it), then scoop and bake remaining batter. Serve warm with butter and Vermont Maple Cream.

  • Masa harina (translation: dough flour) is flour made from corn that’s been soaked in a solution of slaked lime (nixtamalized) to loosen its hull and soften it, which improves its texture and helps release its nutrients. The soaked corn is ground into a paste (masa), dried, and then ground again, this time into a fine flour. Due to the corn’s special treatment, neither cornmeal nor corn flour are good substitutes for masa harina.

  • Wondering what the bread in the photo above is topped with? That's softened butter mixed with snipped fresh cilantro and diced jalapeño peppers.

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