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Cornbread For One

Mini Cornbread Recipe - Easy recipe for a small batch of sweet, buttery cornbread. Baked in a mini cast iron skillet or oven safe dish in just 20 minutes!

Cornbread in a small cast iron skillet next to a stick of butter and a butter knife

I love cornbread, and I know many of our readers do too! You've told me in your emails that you have been looking for a single serving cornbread recipe and today, I'm happy to deliver.

I completely understand not wanting to make a large batch because let's face it, cornbread never tastes as good the day after it's baked. Fresh, hot out of the oven, sweet cornbread is divine - especially with butter melting in the center and drizzling down the sides.

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Why This Recipe Works

  • This is the best cornbread recipe and I guarantee you'll want to eat it all at one sitting.
  • It's the perfect amount to enjoy with Red Beans and Rice for One or with a hearty and comforting Italian Chicken For One.
  • Cornbread is a delicious side dish that goes so well with many meals. Unfortunately, most cornbread recipes yield a large batch which is usually too much for one or two people to consume at one sitting.
  • Leftover cornbread is never as tasty as it is when it's warm. Day old cornbread tends to be dry and crumbly.
Cornbread in a small cast iron skillet next to a red napkin on a wooden trivet

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: We recommend using salted butter.
  • Milk: Use any percentage milk; whole, skim, 1% or 2%.
  • Egg: 1 large egg is recommended.
  • Cornmeal: Cornmeal is ground dried corn. We recommend using yellow cornmeal in this cornbread recipe.
  • Flour: Use all-purpose flour.
  • Sugar: Use 2 tablespoons of granulated sugar for a lovely touch of sweetness. It does not make the cornbread sweet. Some people don't like to add sugar in their cornbread recipe, so feel free to leave it out if you prefer. Personally, I love the addition of the small amount of sugar.
  • Baking powder: To help the cornbread rise.
  • Salt: For flavor

RELATED: Easy Slow Cooker Recipes For One

Cornbread cut in half in a small cast iron skillet next to a bowl of red beans and rice

How To Make This Recipe

I bake this small batch of cornbread in a 6.5-inch cast iron skillet which is the perfect size for this small batch recipe.

  1. Put the skillet in the oven to heat while the oven is preheating. As the oven heats, mix together the ingredients in a small bowl.
  2. After the oven has heated, carefully remove the skillet from the oven and add a half tablespoon of butter to the pan. Give the pan a swirl so that the melted butter coats the bottom and sides of the skillet. Then pour in the cornbread batter.
  3. Bake for about 20 minutes and cool for just a bit before eating.

Add a little butter to the top and enjoy while still warm.

If you don't have a small skillet, a 5-inch baking dish will work great too.

Butter melting on cornbread in a cast iron skillet on a wooden trivet next to a red cloth napkin

Expert Tips

  • Make a small amount of honey butter to serve with your cornbread. Whip 4 tablespoons of softened butter until smooth, then add 2 to 3 teaspoons of honey. Keep at room temperature for easy spreading on your cornbread.
  • If you'd like to make corn muffins, divide the cornbread batter between 3-4 lightly greased muffin tins and bake as directed in the recipe.

Frequently Asked Questions

How Do You Store Leftover Cornbread?

Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

Can You Freeze Cornbread?

Yes! Freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave.

How Long Can You Store Cornmeal?

Most store bought cornmeal can be stored in the pantry, at room temperature for a year. Fancier, stone-ground cornmeal should be stored in the refrigerator and will last for about 3 months.

Serving Suggestions

This sweet cornbread is super easy to make and you might find yourself making it often. Here are a few popular single serving main dish recipes that would go great with cornbread on the side:

Other Small Batch Bread Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Examples of the dishes we use can be found on our Store page.

If you’ve tried this cornbread or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Cornbread For One | One Dish Kitchen

Cornbread For One

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Bread
Cuisine: Main Dish
Keywords: bread
Servings: 1 servings
Calories: 439kcal
Author: Joanie Zisk


  • 2 1/2 tablespoons salted butter , melted
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup + 1 tablespoon yellow cornmeal
  • 1/4 cup all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

How To Video


  • Heat the oven to 400 degrees F (200 degrees C). 
  • In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.
  • In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
  • Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened.
  • Pour batter into small greased pan and spread evenly. *(See Notes)
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


Expert Tips
  • Make a small amount of honey butter to serve with your cornbread. Whip 4 tablespoons of softened butter until smooth, then add 2 to 3 teaspoons of honey. Keep at room temperature for easy spreading on your cornbread.
  • If you'd like to make corn muffins, divide the cornbread batter between 3-4 lightly greased muffin tins and bake as directed in the recipe.
  • If using a 6.5-inch cast iron skillet, place the skillet in the oven to heat along with the oven. (If you are using a small baking dish, do not place in the preheating oven).
  • Using oven mitts, carefully remove the cast iron skillet from the oven and add 1/2 tablespoon of the butter to the skillet to melt. Gently swirl the pan to distribute butter over the bottom and sides of the skillet, then pour in cornbread batter and bake as directed in recipe.
  • If using a baking dish, grease the bottom and sides of pan with the butter.


Serving: 1g | Calories: 439kcal | Carbohydrates: 85g | Protein: 19g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 287mg | Sodium: 742mg | Potassium: 512mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1305IU | Calcium: 150mg | Iron: 4.7mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

44 thoughts on “Cornbread For One”

  1. 5 stars
    I am beyond excited to find small portion cornbread! I do like a more rustic cornbread (being Southern), so next time I will use more cornmeal and less flour and I never put sugar in mine, just personal preference. But this was still very tasty, just a little too cake-like texture for me. I always use stone ground corn meal milled here in the South. Thank you so much for this recipe!!!

  2. Made this tonight for my husband, daughter and me. Changed just a couple of things: more cornmeal, less flour; but totaled the dry amount in the recipe and used freshly ground cornmeal and soft whole wheat flour. I cooked it like small pancakes (we call them corncakes). Everyone enjoyed them. Thanks for the small recipe.

  3. 5 stars
    My son and I are the only ones in the house that love cornbread. This recipe was perfect. It was just enough. This is my go to recipe from now on.

  4. 5 stars
    This recipe turned out better than my traditional recipe that makes 2 to 3 times as much. It was perfect! I reduced the sugar by half and followed the recipe exactly otherwise. Already made a second one!

  5. 5 stars
    This is the first recipe I tried on this web site. It’s brilliant: just the right amount of sweetness and nice and moist, not like some small batch mixes that tend to be dry and not sweet enough. I baked it in a buttered 6″ oven safe glass bowl for 25 minutes. I cut it into 4 pieces, which are like 4 small muffins. Just right for me! I will be trying more recipes soon. Thanks Joanie!

  6. 5 stars
    I made this twice for my boyfriend and me. The first time I followed your recipe exactly. The second time I cut back on the butter, sugar, and salt to make it a tad healthier. Still delicious and perfect for 2 people!

  7. Teresa Stevens

    For those who like a nice bottom crust on cornbread. Heat the cast iron skillet with butter in, meanwhile mixing the cornbread batter. Pour the hot butter in the batter, mix well, scrape into greasy skillet and bake as directed in the above recipe.

    1. I was raised on a sweet cornbread from the Jiffy mixes. I was taught to eat leftovers, after you warm it, with butter and some pancake syrup. Yum!

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