22 baked corn bread recipes

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Moist avocado loaf studded with dates, raisins, and walnuts, enriched with cocoa and warm spices, then topped with broiled pecans. A unique quick bread that'll have everyone guessing the secret ingredient.

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Pillowy soft yeast buns enriched with cream, eggs, and a touch of corn syrup, brushed with butter and finished with a sweet cream glaze. Makes 4 dozen and freezes beautifully.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.