CORNBREAD LOAF PAN RECIPE RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Steps:

• Preheat oven to 350-degrees F.
• Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
• Mix first six ingredients (flour- salt) in large bowl.
• Mix eggs, melted margarine/oil, milk in small bowl.
• Add egg mixture and corn to dry ingredients.
• Stir until combined.
• Pour batter into pan.
• Bake for 1 hour.