One Bowl Cornbread

  • Author: Jessica Holmes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Makes 16 squares
  • Category: Cornbread
  • Cuisine: American


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
  • 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.


  • 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. 

*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. 


  • Serving Size: 1 piece
  • Calories: 144

Keywords: Cornbread, Honey cornbread, One bowl cornbread

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