Bread Machine Cornbread
Bread Machine Cornbread
Learn how to make delicious cornbread in your bread machine! This easy bread-machine cornbread uses classic cornbread ingredients and the convenience of a bread machine to produce a 2 lb loaf that serves about 12 slices. Use the quick bread or cake setting (light crust) and follow the machine cook-time guidance below.
Ingredients
Equipment
Method
- Place all the ingredients in the bowl of your bread machine in the order listed.
- Set your bread machine to quick bread or cake setting, light crust. I used the quick bread setting with my machine. You want to check your machine and check the cook times. It should cook between 1 hour and 40 minutes to 1 hour and 45 minutes. Choose the setting that is closest to this cook time.
- Hit the start button. When the machine turns off. Take the bread out of the machine. Leave it in its bowl on a wire rack for 5 minutes. After 5 minutes, turn the bread out onto the wire rack and let it cool slightly before serving.
- This will make approximately 12 slices. This is so delicious. It also freezes very well (if you have any leftover).
Video
Tried this recipe?
Let us know how it was!Choosing the right bread-machine setting
Use the quick bread or cake setting with a light crust. Check your machine’s available settings and select the one with a cook time closest to 1 hour 40 minutes–1 hour 45 minutes.
Yield & leftovers
Makes about 12 slices (a 2 lb loaf). The cornbread freezes well for longer storage.
Bread machine cornbread — quick bread, not yeast bread
Bread machine cornbread is a quick bread: it rises with baking powder and baking soda rather than yeast. That means the batter is mixed and baked without a yeast rise, producing a more cake‑like, tender texture than yeast breads. Expect a soft, tender crumb rather than the chewier structure associated with yeast loaves.
What the key ingredients do (and why they’re used)
- Corn meal — provides the characteristic corn flavor and a slightly granular texture. The loaf’s final texture reflects the grind: finer cornmeal gives a smoother crumb, coarser cornmeal gives more noticeable texture.
- Bread flour — supplies extra protein and structure so the batter holds together during baking, which is useful when a high proportion of cornmeal is present.
- Eggs — contribute lift, richness, and binding that support a tender crumb when chemical leaveners are used.
- Baking powder and baking soda — the chemical leaveners that make this a quick bread. Baking powder supplies most of the rise; a small amount of baking soda can influence browning and interact with any acidic components in the batter chemistry.
- Butter and milk — add fat and moisture. Using melted, cooled butter and milk that is not cold helps the ingredients combine smoothly in a bread‑machine batter.
- Sugar and vanilla — add sweetness and flavor depth; sugar also promotes browning of the crust.
Watch Dr. J Make Bread Machine Cornbread
Watch Dr. J make Bread Machine Cornbread and see how it comes together.
