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.
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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Abby
October 25, 2012 at 12:36 pm (UTC -7) Link to this comment
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?
Marsha
October 27, 2012 at 2:29 pm (UTC -7) Link to this comment
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.
Calieth
October 26, 2012 at 7:43 am (UTC -7) Link to this comment
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.
Jen
January 12, 2013 at 2:21 pm (UTC -7) Link to this comment
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!
. Mike
January 23, 2013 at 7:51 am (UTC -7) Link to this comment
Looks great can’t wait to try it, new to the bread machine scene and i love it thanks.
Susan
March 8, 2013 at 8:22 pm (UTC -7) Link to this comment
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!!!!
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