Easy Cheesy One-Bowl Cornbread - Simply Delicious
No mixer, no drama—just whisk, fold, pour, and bake.
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.