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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 cornbread 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 cornbread 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 . . .


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.

12/15/16 Note:  I made this recipe in a 2pound machine.  However it also works in a 1.5 pound machine.

Permanent link to this article: http://www.breadmachinediva.com/2009/06/cornbread-in-the-bread-machine/


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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

      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 😀 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 😀 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

      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

      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

      Thanks so much for the kind words!


    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 !! : )

  12. Susan

    I am in the process of making this now—will keep you posted

    1. Marsha

      Sounds good. I hope you like it.

  13. Tiffani

    Has anyone used an Oster with this recipe?

  14. Brian Jones

    I don’t live in America and the corn meal here is white. Seeing as corn bread is not populare here, will white corn meal “Maize” work just as well?

    1. Marsha

      Hi Brian, I did some research and I think it’s worth giving it a try. Some people say white cornmeal is better than the yellow. Let me know how it turns out!

    2. Sal

      White cornmeal makes southern US style cornbread. The actual recipes for northern style are a bit sweeter. In my experince white and yellow are lnterchangeable. I happen to like the cheery yellow color of the yellow but happily use either, but I stay away from self rising flours as then the choice is mine when making pancakes, muffins, corn fritters, coating fish, making gluten free or so on. Blue cornmeal is another option. Odd color but taste fine. …
      Best -Sal

  15. Pallawi

    Marsha- love this recipe. I want to try it in this week. In your recipe, you haev 1 cup of cornmeal and 1-1/4 flour. What flour did you use? Is it corn flour or bread flour (wheat or white)?

  16. Sal

    I followed your recipe as written using the Zojirushi. The only difference I imagine is using stone ground whole corn meal which worked great for my preferences. A more rustic loaf tha regular cornmeal, and made a good flavored loaf. Wonderful with a bowl of chili garnished with avocado chunks, scallions and a sprinkle of cheese. Thanks for this… I wasn’t having any luck on my 1st 2 efforts!

    1. Sal

      I woul like to add that I used an unbleached, unbromated non gmo all purpose flour from Wheat Montana. I saw no reason to use a bread flour particularly for a cake like bread. This flour is great and has a good gluten content naturally. I get it in 25lb bags. It feels silky to touch and the quality and price are great from this family farm. My favorite for this type of flour by far. ….. Also, I really appreciate this site and am new to it. I don’t have access to an oven so making the bread machine work for me has been great, but sometimes is a test when pushing its performance. The info I find here is helpful and good reading. Thanks everyone!

  17. Mike

    I made this last week. I reduced baking soda to 2 tsp. But I think I might bump it up to three. Otherwise, this recipe is great! Just the johnny cake / corn bread recipe that I was looking for – and I can make it in my bread machine! Thanks!

  18. Carolyn

    Thank you SO much for your recipes. Just purchased a ZO and like you HATED the mix options! cornbread is in the oven, I mean the ZO, right now. I plan to make one of my mom’s recipes, Baked Whole Fish with thin sliced potatoes and onions. I think the sweetness from your cornbread recipe will be perfect. I am a southern lady but like both sweet and savory cornbread. Typically her in NC we would make up a savory batter and fry it, well we fried just about everything!! LOL. Thanks again and thanks for all the great reviews!!

  19. Jen

    Thank you SO much for this recipe! I have a ZO and just love it. I have never used the cake setting before. We are having very spicy chili today and like the sweet cornbread with it.

    I am glad I found your site. I love my ZO!

    1. Marsha

      Thanks for writing! Hope you enjoy the bread!

  20. Larry Ward

    I wish I had read comments before baking. My family found this way too salty- so much so that I, who eat all kinds of mistakes, had to toss it. Less baking soda next time.

  21. Michele

    We tried this in our Breadman bread machine and used the batter breads setting- medium crust. It worked well. We repeated the recipe and added one can of corn, drained. It was great. It is a great cornbread but not so crumbly you cant spread butter or other toppings on slices. This recipe is getting laminated, it’s a keeper! Definitely my ‘go to’ cornbread recipe now! Thank you!

    1. Marsha

      Thanks so much for the great comments. You made my day!

  22. Susan

    Has anyone ever baked plain cornbread in the Zo? Meaning no vanilla or sugar. Just curious how it will turn out.

  23. Sandra

    My bread maker has two possible options to use for this recipe. One is a “sweet” setting for baking bread that contains sugar and eggs. A 1 ½ lb. loaf would take 3 hrs. 17 min. at this setting. The second would be a “quick” bread setting for baking bread that contains baking powder instead of yeast. A 1 ½ lb. loaf would take 1 hr. 17 min. using this setting. Any suggestions on which setting would be best suited to this recipe.

    1. Marsha

      I’d go with the quick bread setting.

  24. Karen

    I made this yesterday. The flavor is perfect, but it turned out much dryer than I would like. Maybe I should add another egg? Any ideas?

    1. Marsha

      Hi Karen,

      If you try adding another egg let me know if it works. I like this recipe a lot, but it’s a balancing act. On one hand you don’t want the bread too dry and on the other hand you want to make sure that the bread actually cooks all the way through.

  25. Karen

    I have it just the way I want it now. ???? I used 2 teaspoons vanilla, 2 extra tablespoons of oil, and added an extra tablespoon of sugar. I like sweet cornbread (Yankee Bread). It turned out perfectly sweet and very moist.

  26. charles naulty

    I have a Cuisinart cbk-100 bread machine, if I make cornbread using the cake setting will I be able to remove the paddle before the baking process? Just curious, I don’t want to be breaking the bread trying to get it out of the pan. Thanks.

    1. Marsha

      Hi Charles, I’m sorry but I have no experience with that sort of bread machine.

      If anyone else has any tips please comment. I’d love to hear.

  27. sherri

    making this now. didn’t have corn meal so used palenta – put in pan with all liquids and let “sit” 45min to adjust. also added a 4oz can of green chilies (sorry corn bread has to have green chilies or why have it). followed rest to a T. cant wait to try the other recopies as LOVE my bread machine (yes its a Z – had to buy a new one when my son at 19 moved out and the 1 thing he really wanted was my Z machine cant tell a kid no)

  28. sherri

    ok done. was a little undercooked but 20 min @350 and this was really a good corn bread with green chilies.

  29. Gary

    I have an older Zojirushi BBCC-S15.
    I tried this as my first cornbread. Having not done this before, it seemed dense when I took it out of the pan and sliced it. But it was just fine when eaten fresh and the next few days when toasted . . . mmmmm
    I am going to make another one tomorrow for the family party.
    Now I don’t have to beg my wife to bake me cornbread in the oven 🙂

    My only comment is to PLEASE give an approximate loaf size of the recipes. This is very important to those of us with a smaller than 2 pound machine. I was worried that it might overflow my 1-1/2 pound pan. It turned out that the finished cornbread volume was similar to a 1 pound loaf.

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