Mini corn bread loaves recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap

Nutrition per portion

Calories 318 kCal 16%
Fat 9g 13%
  -  Saturates 3g 15%
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  • Mini bread loaves are the perfect bake to give to family and friends at the start of a meal. We like these served straight from the oven with extra butter for a really indulgent treat. The corn flavour makes these mini loaves quite sweet, which means they’re delicious as a side to savoury dishes like beef chilli, making the perfect dunking bread to offset any saltiness. These American corn loaves made with polenta are quick to make and freeze-able too, so you could always make a bulk batch to enjoy another time. Enjoy them warm or cold.


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    • 50g Parmesan cheese, grated
    • 250g plain flour
    • 250g cornmeal (polenta)
    • 1 level tbsp caster sugar
    • 4 level tsp baking powder
    • ½ level tsp salt
    • 400ml milk
    • 1 large egg
    • 2tbsp olive oil
    • 8 x 200ml (7fl oz) mini loaf tins,buttered


    • Preheat the oven to 220°C.


    • Reserve a little of the Parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, cornmeal, sugar, baking powder and salt, and stir well to mix it.


    • Lightly beat together the milk, egg and olive oil. Pour into the dry ingredients and stir together.


    • Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.


    • Bake the loaves in the centre of the oven for 20-25 mins, or until they have risen and are an even, golden colour.


    • Remove the loaves from the oven and leave them to cool in the tins for a few minutes, then transfer them to a wire rack. Serve the loaves warm or cold.

    Top tip for making Mini corn bread loaves

    Woman's Weekly cookery editor Sue McMahon says: You can reheat these loaves ina microwave oven for 30-60secs each.

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