This Fluffy Corn Bread Loaf is soft, fluffy, and naturally sweet thanks to fresh corn. It’s delicious on its own, with butter, or alongside soups and chili—an easy, tasty bread that everyone will enjoy. If you enjoy trying unique homemade breads, you might also like my No Knead Wool Bread, Easy Sausage Loaf Bread, Fluffy Beet Bread, and Light-as-Air Pumpkin Bread. (Don’t Forget to check them out)!

In case you’re wondering, this is not the classic American-style cornbread you might know—the crumbly quick bread baked in a skillet. Instead, this is a yeasted bread, soft and fluffy like a milk bread, but enriched with blended fresh corn and cornmeal for a delicate sweetness and golden color. It’s perfect for sandwiches, or just enjoying warm with butter, and it holds together much more like a traditional loaf than the Southern version of cornbread.

Ingredients Overview

Corn – You can use fresh corn (the best option), canned corn (make sure to rinse it first), or frozen corn (just thaw it before using). The key is: don’t use cold corn straight from the fridge or freezer, because it will bring down the temperature of your dough and slow down the yeast. Trust me—I’ve made this mistake before! If you thaw in the microwave, don’t overheat it; you just want it at room temperature.
Milk – I’ve tested this with both 2% and 3% milk, and both work beautifully.
Eggs – These add richness and softness to the dough.
Sugar – For sweetness and to feed the yeast.
Butter & Oil – A mix of both gives the bread softness and moisture. Any neutral oil will do.
Cornmeal / Cornflour – You can use fine yellow corn flour, Bob’s Red Mill cornmeal (slightly coarser and more flavorful), or Brazilian-style cornmeal, called “Fuba” (my favorite, since it’s both fine and flavorful—but harder to find).
Yeast – Use instant dry yeast
Flour – Regular all-purpose flour, added gradually until the dough is smooth and elastic.
Salt – Essential for balance.

Instructions Overview

Blend the corn with milk, then strain it—this makes the base of your sponge.
Mix the strained corn-milk mixture with eggs, sugar, butter, oil, cornmeal, and yeast. Let this rest until it becomes foamy and bubbly (the sponge).
Add flour and salt, then knead until smooth, elastic, and no longer sticky. You’ll need about 1.1kg of flour, but add more as needed while kneading.
Shape into loaves
Let the shaped dough rise until doubled in size.
Bake at 180°C (350°F)

Storage

These loaves keep well in an airtight container at room temperature for 2–3 days. For longer storage, freeze in a zip-lock bag. To reheat, simply pop them in the oven/toaster/air-fryer for a few minutes until warm.

corn bread dough in a loaf pan dusted with cornmeal

Serving Ideas

Slice and enjoy with butter and honey for breakfast
Serve alongside soups, stews, or chili
Make sandwiches with your favorite fillings

Equipment

blender
fine mesh sieve
3 Standard Loaf Pans

Ingredients

300 g corn kernels (10.5 oz) see notes
500 ml lukewarm milk (17 oz) 2% or 3%
4 eggs
6 tablespoons sugar
2 tablespoons butter
50 ml neutral oil (1.7 oz)
3 tablespoons cornmeal / cornflour
15 g instant yeast or dry yeast (0.5 oz)
1.1 kg all-purpose flour (39oz) plus up to 200 g extra if sticky
4 teaspoons salt
cornmeal/corn flour for dusting

US Customary – Metric

Instructions

Blend corn with lukewarm milk for 3 minutes. Strain mixture.
300 g corn kernels (10.5 oz), 500 ml lukewarm milk (17 oz)
In a large bowl, mix strained corn-milk with eggs, sugar, butter, oil, cornmeal, and yeast. Cover and let rest for 30 minutes or until bubbly and foamy
4 eggs, 6 tablespoons sugar, 2 tablespoons butter, 50 ml neutral oil (1.7 oz), 3 tablespoons cornmeal / cornflour, 15 g instant yeast or dry yeast (0.5 oz)
Gradually add flour and salt into the sponge, mixing until a shaggy dough forms. Knead by hand for 10–15 minutes or in a stand mixer with dough hook for 8–10 minutes, adding extra flour only if the dough is sticking excessively.
1.1 kg all-purpose flour (39oz), 4 teaspoons salt
The dough is ready when it’s: smooth and elastic, not sticky (should pull cleanly from hands/work surface) and Passes the windowpane test (stretch a small piece of dough thinly between your fingers—if it forms a translucent “window” without tearing, it’s kneaded enough).
Form dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Shape Dough
Divide dough into 9 equal balls. Place 3 in each of 3 greased loaf pans.
Cover shaped dough and let rest for 40 minutes, or until nearly doubled.
Dust tops with cornmeal or corn flour.
cornmeal/corn flour
Bake in a preheated oven at 180°C (350°F) for ~50 minutes or until golden brown and hollow-sounding when tapped.
Cool on a rack before slicing. Serve warm or store as directed.

Notes

🥖 Yield

Makes 3 loaves (3 balls of dough per loaf pan)

🌽 Ingredients

Corn: 300 g kernels (≈ 3 ears, ~1 ¾ cups). Fresh is best, but canned (rinsed) or frozen (thawed to room temp) also work. Never use cold corn—it slows yeast.
Milk: Must be lukewarm, not cold, so the yeast activates properly.
Cornmeal:
- Yellow cornflour – fine and easy to find.
- Bob’s Red Mill cornmeal – coarser, adds more flavor.
- Brazilian cornmeal – fine + flavorful (best option), but harder to find.

🌾 Flour Amount

Start with ~1.1 kg all-purpose flour (≈ 8 ¾ cups).
Add up to 200 g extra (≈ 1 ½ cups) if dough is sticky.
Dough should be smooth, elastic, and not cling to your hands.

📦 Storage

Keeps 2–3 days at room temp in an airtight container.
Freezes well: wrap in plastic + bag, up to 2 months.

Nutrition

Fluffy Corn Bread Loaf

Ingredients Overview

Instructions Overview

Storage

Serving Ideas