Let's Bake

One Bowl Cornbread

Yield Makes 16 squares 1x
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

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*


  1. 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.
  2. Place melted butter in a large mixing bowl. Add brown sugar, honey and egg. Whisk together until smooth. 
  3. Add cornmeal, flour, baking power and baking soda. Then add buttermilk. Gently stir until combined – try not to over mix. 
  4. 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.
  5. 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. 

Nutrition Information

Serving Size: 1 square Calories: 155 Sugar: 5.8 g Sodium: 67.9 mg Fat: 7.2 g Carbohydrates: 21.2 g Protein: 2.7 g Cholesterol: 28.8 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CornbreadCuisine: American
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