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Cornbread in the Bread Machine

The Zojirushi bread machine has a handy dandy cake setting. In the machine’s instruction manual it says that you can use the cake setting to make cornbread.  However, instead of giving a corn bread recipe it tells you to use a mix.  Yuck!  Part of why I make my own bread is so that I can control the ingredients.   So I decided to use my regular corn bread recipe in the bread machine.  I wasn’t sure what would happen.

Corn Bread

Cornbread happened.  It turned out great.  Here’s what I did . . .

Cornbread

1 cup cornmeal
1 – 1/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 eggs – lightly beaten
1 cup milk
1/4 cup melted butter or oil

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting with a light crust.

We sliced the cornbread and froze what we didn’t eat.  When we want a slice we just pop it in the toaster.  It thaws and heats the cornbread all at once.

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  1. Abby

    Thank you for this recipe! Really loved it! I love cornbread and I’m loving my breadmachine… My panasonic bread machine does not have a cake cycle though… just a dough only or bake only…and a rapid bake…along with the normal bake white/wheat/etc type cycles.

    I ended up mixing everything in a mixing bowl and then pouring it into my bread pan for the machine. I set it to bake only – for 50 minutes…and it came out great!! I might try 45minutes last time…as the bottom was a bit browner then *I* like – though my husband loves crust. Both my toddlers are gobbling it up – who doesn’t love corn bread with a little butter. :) Thank you again! I am curious though – how long does yours bake for in your machine?

    1. Marsha Perry

      Hi Abby, I’m glad you like the recipe! The Zojirushi has a cake cycle that lasts 2 hours. But that includes mixing, baking and cooling time. I’m not sure how long the baking time is by itself.

  2. Calieth

    Just a note for those people who were having the bread cook, but still be a little too wet in the centre. I’ve had this problem with other quick breads like Banana Bread and Gingerbread. Take a look at your bread pan insert. Is it entirely metal? If so, you can pop it in the oven if its not quite finished. Use a cake tester or toothpick inserted to the deepest part and if it comes out clean it is done. If it doesn’t, pop it in a 350 degree oven for another 10 – 20 mintues.

    This finishes mine off nicely on days where we have high humidity (thus things take longer to bake). But make sure there are no plastic parts or rubber rings anywhere on your removable bread pan or you will wreck it.

  3. Jen

    Made at high altitude (Denver area) and I think there was too much baking powder. I reduced it a bit – as you usually do for high alt. – but it still rose a little too fast, didn’t keep it’s shape. It’s definitely edible, and the shape is actually OK – a little blobby loaf – but there is a slight baking powder taste. (that will go away when soaked in pork and beans) I also increased the oil by 1/8 cup, as I usually do for liquids in high-altitude. Pretty good, but I need to tweak it a little more for our elevation. Will try again!

  4. . Mike

    Looks great can’t wait to try it, new to the bread machine scene and i love it thanks.

  5. Susan

    Thank you so much!!! I first made a version that took Yeast and it turned out like a regular bread with corn crust :/ then I found your website and made the corn bread that I was searching for :D However I would like it if it was a bit sweeter…maybe next time I will up the sugar content, maybe add some honey and a little bit more butter? But this recipe is definately a keeper :D Thank you soooo much!!!!

    1. Sheryle

      Hi Susan, I was looking for Bread Machine Stuffing bread and this caught my eye. I have to say, you must be a Yankee if you like sweet corn bread! Don’t worry, I am too! I thought the local cornbread in middle TN with no sugar and very little salt tasted like cardboard! When I made MY corn bread to take to a work pot luck, the ladies of the south told me how good it was, but were scandalized that it had sugar and more than a few grains of salt! They told me I made Yankee bread, and they were right! Back in Yankee territory now! This recipe is almost exact to my own, (oven baked), corn bread. I use more cornmeal than flour though. Just reverse the measurements. This is spot on w/salt., sugar, eggs, milk and oil. I do not use vanilla. I think this uses a bit much baking powder, my recipe uses 2 teasp. I have a Panasonic SD-YD250 bread machine that has a “bake only” option that can be used for cakes, but only if you line the pan with parchment. I’m not sure I would go to all of that trouble to use the bread machine since you have to mix outside the pan AND line the baking pan, when it’s so easy to bake in the oven! That info is for other Panasonic owners who may come across this. But the whole point of this post is to tell you a trick I learned to make my cornbread sweeter. Use the 1/4 c. sugar in the batter. After the batter is gently mixed, pour it into an oil sprayed pan. Before you place it in the oven, use another 1/4 c. of sugar and sprinkle itevenly over the top of the unbaked batter. Bake until a toothpick comes out clean and the sugar has lightly caramelized on the top. YUM! Great with homemade bean soup!

  6. Chelsea

    Worked perfectly in my Breadman TR800 using the Batter Bread/Cake setting. I made sure to take it out to cool pretty quickly after the cycle finished so it didn’t sit in the steam and get soggy. Thanks for the recipe!

    1. Marsha Perry

      Chelsea, I’m glad you liked it! And thanks for leaving a comment. I’m sure that everyone using the Breadman TR800 will appreciate it.

  7. Dena

    I have a Zo, also. When using the cake cycle, I find I always need to take a spatula and give it a good stir after about 5 minutes. If I don’t, there are always clumps of flour along the side of the cake/bread. I always use whole wheat flour, I’m not sure if it happens with while flour. I’ve made many cake, quick bread and muffin recipes using the cake cycle. Most have turned out well! I’m giving this recipe a try for dinner tonight. Thanks!

  8. Karl

    Hi, I made this recipie today and added chopped jalapeño to it, just pulled it out , the loaf is maby 2 1/2 inches tall in the center, I’m guessing it should be taller, not posative on how old my baking powder is but I did have to chop it up some ha ha will try again with fresh powder

  9. Cathy DeMars

    Just tried this recipe. I needed a good cornbread for with my homemade chili. Well, this is it. Not to sweet. My husband said it was the best cornbread he ever ate. I, too, have a Zojirushi bread machine. I followed your recipe exactly and it came out perfectly. THANK YOU!! <3

    1. Marsha Perry

      Cathy, I’m so glad you liked it! This has me thinking about what to make for the big game this weekend. Maybe chili and cornbread would be good. Hmmm . . . .

  10. Brandy

    My son needed a loaf of corn bread for his French class today, so I made this recipe last night. After reading a few of the reviews I made a few changes and baked it on the basic setting in my Breville. I used 1 1/4 of cornmeal and 1 cup of flour. I also decreased the baking powder to 2 tsp. It baked perfectly and had a nice sweet flavour. Another recipe to add to my collection!

    1. Marsha Perry

      Thanks so much for the kind words!

  11. ANALISA

    BEST CORNBREAD EVER !!!! this is the first cornbread that ive made that doesnt crumble apart when its sliced. it was moist too, very flavorful also. thank you very very much for sharing this recipe. its a keeper !! : )

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