Obsessed Cakes
Cornbread Donut Loaf
A deeply moist cornbread donut loaf with a distinct cornmeal crumb, crackly cornmeal-sugar crust, and optional vanilla glaze.
- Prep
- 20 min
- Bake
- 45-90 min
- Total
- 2 hr
- Yield
- One 9x5-inch loaf
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Ingredients
Cornbread Donut Loaf
- 195 g (about 1 1/2 cups + 2 tablespoons) all-purpose flour
- 100 g (about 1/3 cup + 5 tablespoons) finely ground yellow cornmeal
- 6 g (about 2 5/8 teaspoons) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 170 g (about 3/4 cup + 2 teaspoons) light brown sugar, packed
- 65 g (about 1/3 cup) granulated sugar
- 100 g (about 7 tablespoons) neutral oil
- 160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt, room temperature
- 145 g (about 1/3 cup + 4 tablespoons) milk, room temperature
- 2 teaspoons vanilla bean paste
- 1 teaspoon apple cider vinegar
Sugar Crust
- 15 g (about 1 tablespoon + 1/8 teaspoon) coarse sanding sugar
- 2 teaspoons finely ground yellow cornmeal
- Tiny pinch fine sea salt
- Tiny pinch ground nutmeg
Vanilla Glaze (Optional)
- 150 g (about 1 1/4 cups) powdered sugar, sifted
- 50-55 g (about 3 tablespoons + 1 teaspoon to 3 tablespoons + 2 teaspoons) milk
- 1/2 teaspoon vanilla bean paste
- Tiny pinch fine sea salt
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Instructions
- Preheat the oven to 350°F. Grease and fully line a 9x5-inch loaf pan with parchment.
- In a small bowl, stir together the coarse sanding sugar, cornmeal, salt, and nutmeg for the sugar crust. Set aside.
- In a large bowl, whisk together the brown sugar, granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
- Add the flour, cornmeal, cornstarch, baking powder, baking soda, salt, and nutmeg directly to the bowl.
- Whisk just until fully combined and no dry streaks remain. Do not overmix. Let the batter rest for 5-8 minutes.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle the sugar crust evenly over the entire surface.
- Bake for 45-90 minutes.
- 9
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the very center of the loaf. If using a thermometer, place the probe in the very center too.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: If wet batter remains, bake another 5-10 minutes and test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- Cool in the pan for about 30 minutes, then transfer to a wire rack. The loaf is baked through at this point, and this rest gives the cornmeal crumb time to set so it holds together cleanly.
- If glazing, move the loaf to a wire rack and let it cool until warm but no longer hot. Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. Spoon it over the loaf, using as much as needed to coat the top and sides, and let it set before slicing.
- Chill for about 30 minutes for the cleanest slices, or let the loaf set on the counter if you want to serve it warmer.
Helpful notes
- Trust the toothpick test over temperature. Check both in the very center of the loaf; it can reach 205°F and still need another 5-10 minutes if wet batter remains.
- The 30-minute pan rest is important for this loaf because the cornmeal crumb needs time to settle.