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One-bowl cornbread recipe: Simply delicious this weekend

Jump right back into baking for your friends before the big game. This one-bowl cornbread recipe is the ultimate treat this weekend.


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Do you have a crowd of people coming over this weekend for the big game? Or, do you want a tasty breakfast snack to go along with your coffee in the morning? This is where bread can be super versatile, and that’s why you need this one-bowl cornbread recipe. It’s not one of those intimidating baking moments like making sourdough, which means you can take it on whether you’re a beginner or seasoned baker. There are no fancy thrills but you’ll have a super tender cornbread with a cheesy topping that nobody will deny is just the best part of the whole experience.

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One-bowl cornbread recipe suggestions

You probably already have so many of the ingredients at home, which will inspire you to dive in. The cornbread has a distinct and delicious flavour that’s perfect with just a spread of butter, however, there are so many more options. If you’re having a potjie braai, this bread is perfect for dipping and cleaning your plate. You can also have slices on your snack table with all kinds of cheese and preserves to get the party started. You can also have a slice or two with your morning cup of coffee.

ALSO READ: BBQ ribs on the braai: A classic meal to celebrate friends

Jump right back into baking for your friends before the big game. This one-bowl cornbread recipe is the ultimate treat this weekend.

Last updated on 21 September 2023

One-bowl cornbread recipe

4 from 6 votes
Recipe by Irene Muller Course: Baking, BreadCuisine: South AfricanDifficulty: Easy
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This cornbread recipe is quick and easy and you can make it any time with what you have on hand.


  • 1 tin 1 whole corn kernels (drained)

  • 1 tin 1 cream style sweetcorn

  • 5 ml 5 baking powder

  • 30 ml 30 oil

  • 4 4 eggs

  • 500 g 500 self raising flour

  • 15 ml 15 honey

  • 125 ml 125 milk; add 2ml lemon juice to the milk

  • 25 ml 25 grated cheese

  • 1/2 tsp 1/2 salt


  • Preheat oven to 180°C.
  • Mix all the wet ingredients together, corn, sweetcorn, eggs, milk, honey, and oil.
  • Add all the dry ingredients, except the grated cheese, to the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy and runny).
  • Pour the batter into the prepared baking dish, sprinkle cheese and place in oven.
  • Bake for 50 minutes or until the top is golden brown and tester inserted into the middle of the corn bread comes out clean.
  • Remove the cornbread from the oven and let it cool for 10 minutes before serving.


  • Serve warm with butter.

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