notes

bread machine cornbread

Bread Machine Cornbread Recipe – 2 lb Loaf

Ingredients –

1 1/4 Cup – Milk (warm) – 296 milliliters
6 Tablespoons – Unsalted Butter (sliced & softened) – 86 grams
2 – Eggs (lightly beaten) – 114 grams – Not extra large or jumbo eggs
1 1/2 Cups – All-Purpose Flour – 180 grams
1 Cup – Yellow Cornmeal – Not self-rising cornmeal
1 Cup – White Granulated Sugar – 200 grams
1 Teaspoon – Baking Powder – 4 grams
1 Teaspoon – Baking Soda – 5 grams
1/2 Teaspoon – Salt – 3 grams

Instructions –

Unplug the bread machine and remove the bread pan.

Soften the butter in a microwave. FYI – I like to partially melt my butter for better “mixability”.

Lightly beat the eggs.
Add milk, butter, eggs and then the rest of the ingredients into the bread pan. FYI – Consider premixing the ingredients before adding the batter to the bread pan if you want to prevent flour sticking to the sides of the bread pan and/or finding possible small flour “clumps” in the finished cornbread. See tips below.

Place the bread pan back into the bread machine and then plug in the bread machine.
Enter the bread machine settings (Quick Bread/Cake, Light Color, 2 lb) and press the start button. FYI – Before making this recipe, please read the tips section below for more information regarding the sweet quick bread setting used to make cornbreads. The setting may be called “quick bread”, “quick bread/cake”, “cake”, etc. However, some manufacturers use the “quick bread” setting for rapid sandwich-type breads that use yeast (and not for quick breads such as cornbread that use baking powder/soda). Therefore, this setting can be very confusing… but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct cornbread setting used by your SPECIFIC bread machine model or the cornbread could be under or overcooked.

When the bread machine has finished baking the cornbread, unplug your bread machine. Remove the bread pan and place the bread pan on a wooden cutting board. Let the bread stay within the bread pan for 10 minutes before you remove it from the bread pan. Use oven mitts when removing the bread pan because it will be very hot!

After removing the cornbread from the bread pan, place the bread on a cooling rack. Use oven mitts when removing the bread. Let the cornbread cool down for 60+ minutes or it will be more likely to break/crumble when cut into slices.