Lemon Cornbread Loaf – soft and fluffy cornbread packed with lemon and baked in a loaf pan. Paired with your favorite fruit preserves it makes for a simple yet delicious treat!
I don’t think I will ever get tired of lemon desserts, breads, muffins or scones. I adore them! The recent lack of sunshine makes me striving for sunny colors and lemon seems to fill the gap. Hence the cornbread loaf.
It sort of just happened one day. I usually bake my cornbread in a skillet or in a muffin pan but that day I reached for the loaf pan and there was no turning back. It doesn’t hurt that I also have a couple of jars of my favorite preserves. I am looking for more ways to enjoy it and this cornbread loaf happened to be perfect for it!
It’s also great to have a recipe that you can bake in a skillet, square pan, muffin pan and now also in a loaf pan. Choose depending on your mood or the dish that you want to pair it with. Either way, you will love this soft and fluffy cornbread perfection!
Recently, I have been adding lemon to sweet and savory dishes. These Lemon Garlic Roasted Potatoes happened again this week because I can’t get enough of them. Have you made them yet? They are crazy good! Also, I’ve been experimenting with no-bake desserts that have lemon fillings and they all came out insanely delicious! I can’t wait to share them! And this Lemon Crumb Cake with a cheesecake layer – my favorite!!
If you make this Lemon Cornbread Loaf, don’t forget to snap a photo and tag me on social media! I’d love to see it and share it too!
Enjoy!
Related Recipes:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1 cup milk minus 2 Tablespoons see note
- 1 large egg
- 1/4 cup vegetable oil
- Grease a 9" x 5" loaf pan. Dust with 1 tablespoon of cornmeal and 1 tablespoon of flour. Set aside.
- Preheat the oven to 375 degrees.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- Place lemon juice in a measuring cup. Add enough milk to make 1 cup of liquid. Let sit for 2 minutes, until the milk sours.
- In a small measuring bowl, whisk egg, oil, lemon zest and the sour milk.
- Add the wet ingredients to the dry ingredients and stir until well mixed.
- Pour the batter into the loaf pan.
- Bake for 20 to 23 minutes OR until the toothpick inserted in few places in the bread comes out clean.
- Cool completely in the pan, remove and serve.
You can use 1 cup of buttermilk in this recipe, however to add more lemon flavor - I used lemon juice and milk to make sour milk which works great as a homemade version of buttermilk.
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If you make one of my recipes, tag me @crunchycreamysweet or #crunchycreamysweetrecipes I would love to see what’s happening in your kitchen! See you there!
Kim Beaulieu says
May 1, 2015 at 12:52 amI want it, I need it, I must have it. This is seriously gorgeous.
Nutmeg Nanny says
April 30, 2015 at 11:31 pmI will never tire of cornbread either! I love that you paired it with lemon to give it a nice fresh spring flavor.
Jennie @onesweetmess says
April 30, 2015 at 6:30 amI have been overly obsessed with lemon lately. Last night, I jumped out of bed and went downstairs to make myself a batch of homemade lemon cookies. Because, sometimes you just need a cookie. This bread looks amazing. I’m a lover of cornbread, and I’m betting the lemon takes it to a whole new level of deliciousness. Pinned.
Paula - bell'alimento says
April 29, 2015 at 9:30 amLemon in cornbread? Yes! I need to try this soon.
Lora @cakeduchess says
April 29, 2015 at 5:02 amIt’s not cold here, but it’s been pouring rain here for days in FL…your lemon cornbread is just what I need! I love that you made it in a loaf pan and that would be just perfect for breakfast right now.
Alyssa @ Simply Quinoa says
April 28, 2015 at 8:50 pmThis loaf sounds incredible! I love cornbread, but we usually just have it with our dinner. Your twist makes it perfect for breakfast!
Amanda @ The Kitcheneer says
April 28, 2015 at 6:48 pmI am loving this lemony twist on cornbread!
Ginny McMeans says
April 28, 2015 at 5:04 pmI also love lemon in my desserts (and non desserts too). This cornbread is right up my alley and I am afraid I will want to eat the whole thing. Okay, I’ll be careful.
Lauren Kelly Nutrition says
April 28, 2015 at 5:00 pmI love that you added lemon to cornbread! So smart!
Martha says
April 28, 2015 at 3:48 pmWhat a great twist on a classic cornbread recipe! Love this idea!
Ashley (QLCC) says
April 28, 2015 at 2:49 pmI’ve never seen lemon in cornbread but it looks delish!
The Food Hunter says
April 28, 2015 at 2:34 pmthe crumb on this looks perfect
Joy @ Joy Love Food says
April 28, 2015 at 1:51 pmI love cornbread, lemon sounds like a wonderful addition!
Kristen says
April 28, 2015 at 12:56 pmWhat a great way to freshen up cornbread! Loving this!
Barrett @dirtylaundrykitchen.com says
April 28, 2015 at 12:45 pmI love cornmeal in cakes- all that extra texture. And it’s rhubarb curd season. Count me in on this cake.
Anna@CrunchyCreamySweet says
April 30, 2015 at 10:23 amOooo! Now I want the rhubarb curd!
Kate @ Diethood says
April 28, 2015 at 12:29 amThis loaf looks amazing!! LOVE the burst of lemon flavor and then all that jam on top…mmmmmm!! Come to mama!
Anna@CrunchyCreamySweet says
April 30, 2015 at 10:15 amThanks, Kate!
Jeff the Chef says
April 27, 2015 at 5:01 pmI am a fellow fan of lemons, so I’m really eager to try this. You’ve also paired it with one of my favorite jams! What are your thoughts on how it would with savory foods? Or is it more of a snack or dessert?
Anna@CrunchyCreamySweet says
April 30, 2015 at 10:13 amIf you cut the sugar down to only two tablespoons, you can use it with a savory dish. I was going for a sweet treat. Either way – it’s fantastic! Thanks, Jeff!
Ashley | The Recipe Rebel says
April 27, 2015 at 1:10 pmI just love lemon anything! And bread. So this is a total win for me! I can just imagine how good this would be with those preserves!
Anna@CrunchyCreamySweet says
April 30, 2015 at 10:08 amThanks, Ashley!