Cornbread For One

This classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish. Included is a step-by-step video on how to make this cornbread recipe.  It’s the perfect size if you’re cooking for one.


This classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish. It's the perfect size if you're cooking for one. | ONE DISH KITCHEN - Your Cooking For One Source

I have the best readers in the world!

I love that I hear from those of you who read One Dish Kitchen often and I especially love when you request single serving recipes of your favorite foods.

This Cornbread Recipe For One has been requested by a few of you and I’m happy to say that after several tweaks and tests, this cornbread recipe is finally ready to be revealed.

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This classic, buttery and sweet Cornbread For One can be made in a small cast iron skillet or mini baking dish. It's the perfect size if you're cooking for one. | ONE DISH KITCHEN - Your Cooking For One Source

Cornbread

I love cornbread, and I know you do too!

I completely understand those of us  not wanting to make cornbread because let’s face it, cornbread never tastes as good the day after it’s baked.

Fresh, hot out of the oven cornbread is divine, especially with good bit of butter melting in the center and drizzling down the sides – am I right?

Leftover cornbread never, ever tastes the same and can be dry and frankly, not worth eating.

This cornbread recipe for one gives you a delicious, slightly crumbly, perfectly sweet and definitely buttery serving of cornbread. 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.

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This classic, buttery and sweet Cornbread For One can be made in a small cast iron skillet or mini baking dish. It's the perfect size if you're cooking for one. | ONE DISH KITCHEN - Your Cooking For One Source

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How To Make Cornbread

I bake the cornbread in my small 6.5-inch cast iron skillet and this skillet is the perfect size for anyone cooking for one.

I put the skillet in the oven to heat up while the oven is preheating. Meanwhile, I mix together, melted butter, milk, an egg, a little corn meal, flour, baking powder, salt and a touch of sugar.

After the oven has preheated, I take the skillet out and add a half tablespoon of butter to the pan and give the pan a swirl before pouring in the cornbread batter.

RELATED: 20 Single Serving Meatless Recipes

This classic, buttery and sweet Cornbread For One can be made in a small cast iron skillet or mini baking dish. It's the perfect size if you're cooking for one. | ONE DISH KITCHEN - Your Cooking For One Source

Bake the cornbread for about 20 minutes and cool for just a bit before eating. Don’t forget to add that butter to the top and enjoy warm.

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

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.

RELATED: 15 Easy Dessert Recipes For One

Cornbread Recipe For One

This classic, buttery and sweet Cornbread For One can be made in a small cast iron skillet or mini baking dish. It's the perfect size if you're cooking for one. | ONE DISH KITCHEN - Your Cooking For One Source

Cornbread For One

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

Ingredients

  • 2 1/2 tablespoons 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

Instructions

  • 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 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.

Video

Notes

*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.

Nutrition

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: 26.1% | Calcium: 15% | Iron: 25.9%
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

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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Other recipes you might like…

Lemon Mango Pie For One

Minestrone Soup For One

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Chili Cheese Baked Potato

Baked Apples

This classic, buttery and sweet Cornbread For One can be made in a small cast iron skillet or mini baking dish. It’s the perfect size if you’re cooking for one. | onedishkitchen.com

28 thoughts on “Cornbread For One”

  1. Michelle Lawrence

    Hi Joanie! A bit of a novice question, but is the cornmeal you use fine (like flour) or coarse ground (like one would use in making polenta)? 😊


  2. Love you and everything you do. You have brought new hope into my life. Being single is something I thought I would have to endure but it is and you have made it more enjoyable.

    1. Thank you so much!! Your comment made my day! I’m so happy you found our site and are enjoying the recipes. Slowing down to prepare a home cooked meal, even if it’s just for ourselves, is a wonderful thing. You are worth it, we all are. Have a lovely weekend.
      Joanie


  3. I have tried several corn bread for one recipes in the past. This one is definitely a keeper. I can finally quit searching for a good revipe, found it! Thanks so very much. Used it for a tamale casserole, yum.

    1. Hi Michelle, cornbread is wonderful with so many main dish meals. I love it with Chili and Red Beans and Rice. It’s delicious with butter and can be enjoyed on it’s own too.

    1. Hi Marci,
      I have not tested this recipe using self rising flour and corn meal but it should work. If you do decide to make it with these ingredients, please let me know how it turned out.

      Thank you.

      1. I did make it using both SR flour and corn meal. It was good. It did not rise as high but I think it may have to do with the pan size vs the amount of batter.


  4. Made this cornbread last night with a few substitutes to fit my diet. It was delish. I will be making it again. It is definitely in my arsenal of cooking for one recipes. Thanks. Hoping to try the sweet potato pie next.

  5. I actually put the butter in the skillet and melt it in the oven. Then I swirl it around and coat the bottom and sides of the skillet before pouring the rest of it into the batter. That’s the way my mother does it. Learned from the best!

  6. Thank you so much. Now my husband can have his desserts that I don’t have to eat. Now I can fix me something that is for a Diabetic and not feel guilty.


  7. Made a recipe about like this without the sugar. I cook my on top of stove in one of those small folding omelet pans. Love you recipes, it helps so much.


  8. Your cornbread looks so golden delicious! I love the idea of cooking it in a cast-iron skillet. I’ll just need to double your recipe for my husband and I. Actually I’ll make it times four. It’s always better to have leftovers!

  9. Thank you, thank you Joanie! Can’t wait to make this, it’s going into the oven tonight for my supper!

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