Feed a Crowd Without the Fuss. Got friends piling in before the big game? This one-bowl cornbread comes together in minutes with pantry staples and bakes up golden, tender, and lightly sweet. No mixer, no drama—just whisk, fold, pour, and bake.
Breakfast, Braai or Snack Board Star. Serve thick, buttered slices alongside your morning coffee, dunk into a potjie at the braai, or cube and add to a snack platter with cheeses, preserves, and biltong. Cornbread’s mild sweetness and soft crumb make it endlessly versatile.
Beginner-Friendly, Tested for Reliability. Self-raising flour gives you built-in lift, while tinned corn + cream-style sweetcorn guarantee moisture and flavour. A quick sour milk (milk + a splash of lemon juice) keeps the crumb tender. Top with cheese, bake, rest, slice, and watch it disappear.
Ingredients:
- 1 tin whole corn kernels (drained)
- 1 tin cream style sweetcorn
- 5 ml baking powder
- 30 ml oil
- 4 eggs
- 500 g self-raising flour
- 15 ml honey
- 125 ml milk (add 2 ml lemon juice to the milk)
- 25 ml grated cheese
- ½ tsp salt
Method:
Preheat oven to 180°C and grease a baking dish
In one bowl, mix all the wet ingredients: corn, sweetcorn, eggs, milk, honey, and oil.
Add flour, baking powder, and salt to the wet mixture, fold until combined (batter will be slightly lumpy).
Pour into the dish, sprinkle with cheese, and bake for 50 minutes or until golden and set.
Cool for 10 minutes before slicing.
Notes & Variations:
- Gluten-Free Option: Use 3 ½ cups (420 g) gluten-free self-raising flour + 1 tsp xanthan gum if not included.
- Muffin Version: Scoop batter into a greased 12-cup muffin tin; bake 20–25 minutes.
- Flavour Boost: Add ½ tsp smoked paprika or a handful of chopped herbs.
- Storage: Keep in an airtight container for 2 days or freeze slices for up to 1 month.
Easy Cheesy One-Bowl Cornbread – Simply Delicious
Equipment
- 1 9 x 9 inch (23 cm) square or 8 x 12 inch (20 x 30 cm) baking dish, greased or lined with parchment.
Ingredients
- 1 x 410 g tin whole corn kernels drained
- 1 x 410 g tin cream style sweetcorn
- 4 large eggs
- 125 ml milk plus ½ tsp (2ml) lemon juice or vinigar to sour the milk
- 15 ml honey or sugar
- 30 ml neutral oil canola or sunflower
- 500 g self-raising flour
- 5 ml baking powder optional boost
- 2.5 ml fine salt
- 25 ml grated cheese for topping Cheddar, Gouda or mix
Optional Mix-Ins: chopped jalapeños, crispy bacon bits, sliced spring onions, fresh thyme or coriander.
Instructions
- Prep the oven. Preheat to 350°F (180°C). Position a rack in the centre.
- Sour the milk. Mix milk and lemon juice (or vinegar) and set aside for 5 minutes.
- Combine wet ingredients. In a large mixing bowl, whisk eggs. Add drained corn, cream-style sweetcorn, soured milk, honey, and oil. Whisk to combine.
- Fold in dry ingredients. Add self-raising flour, baking powder, and salt. Fold gently until no dry flour remains; do not overmix. The batter should be slightly lumpy and thick.
- Add mix-ins (optional). Fold in jalapeños, bacon, or herbs if using.
- Pan + top. Spoon into the prepared pan and level. Sprinkle with cheese.
- Bake. Bake 45–55 minutes, until golden and a toothpick inserted into the centre comes out clean.
- Cool + serve. Let cool for 10 minutes, then slice and serve warm.
Notes & Variations
- Gluten-Free Option: Use 3 ½ cups (420 g) gluten-free self-raising flour + 1 tsp xanthan gum if not included.
- Muffin Version: Scoop batter into a greased 12-cup muffin tin; bake 20–25 minutes
- Flavour Boost: Add ½ tsp smoked paprika or a handful of chopped herbs.
- Storage: Keep in an airtight container for 2 days or freeze slices for up to 1 month.