Buttery Cornbread made from scratch. This One Bowl Cornbread is so easy to make and results in a buttery polenta bread, that’s perfect as a snack or side dish.
I love Cornbread ❤️
And what better way to enjoy this buttery treat than by whipping it up from scratch and enjoying it straight out of the oven.
My One Bowl Cornbread couldn’t be easier to make – and impossible to stop at just one piece! Trust me 😉
I remember first having Cornbread while travelling in America and simply falling in love. And it’s a love affair that’s continued for years.
It’s not too common here in Australia but it should be on every menu around town. There’s just something about that buttery, honey-scented crumb and crispy polenta crust that makes me weak at the knees.
And when you find out just how easy it is to make, you’ll be smitten!
And after you try making this, don’t forget to try my Corn Cookies. They’re like honey cornbread in cookie form – magic!
How To Make One Bowl Corn Bread
My One Bowl Cornbread is so easy to make. You only need bowl and spoon and no electric mixer, so it comes together in minutes.
It starts with butter – amazing for flavour and texture! Then we add a little bit of brown sugar for caramel-like sweetness and some honey.
We use both a little flour and plenty of polenta (or cornmeal) for that corn flavour and unique crumb.
To make sure this cornbread doesn’t turn tough and hard, we also use buttermilk for softness.
Can I make my own buttermilk?
You can make your own buttermilk and use it in this recipe. Just add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for a few minutes. Then us
How to store Cornbread
I’m not going to lie – cornbread is best eaten on the day it is made. And even better, straight out of the oven.
To eat the following day, I recommend heating a slice for 15 seconds or so in the microwave and then slathering with butter.
Alternatively, you can freeze any leftovers after the first day to keep it fresh.
Soft and tender Cornbread filled with polenta and honey.
- 115 grams (1/2 cup or 1 stick) butter, melted
- 45 grams (1/4 cup) brown sugar
- 2 tablespoons honey
- 1 large egg
- 200 grams (1 and 1/4 cup) cornmeal or polenta
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 240 ml (1 cup) buttermilk*
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a square 8 inch baking tin with baking or parchment paper.
- Place melted butter in a large mixing bowl. Add brown sugar, honey and egg. Whisk together until smooth.
- Add cornmeal, flour, baking power and baking soda. Then add buttermilk. Gently stir until combined – try not to over mix.
- Pour batter into prepared pan and bake for approximately 30 minutes or until a skewer inserted into the centre of the cornbread comes out clean.
- Leave cornbread to cool completely before cutting into squares to serve.
Serving: Cornbread is best eaten on the day it is made. To eat the following day, I recommend heating a slice for 15 seconds or so in the microwave and then slathering with butter. Alternatively, you can freeze any leftovers to keep it fresh.
*Buttermilk: You can make your own buttermilk and use it in this recipe. Just add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for a few minutes. Then use as normal.