Small Batch Cornbread

Name: Small Batch Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons salted butter (- divided (2½ tablespoons melted and slightly cooled, ½ tablespoon for the pan)); ¼ cup milk (- room temperature); 1 large egg (- room temperature); ¼ cup + 1 tablespoon yellow cornmeal; ¼ cup all purpose flour; 2 tablespoons sugar; ¼ teaspoon baking powder; ⅛ teaspoon salt

By Joanie Zisk

Updated Sep 29, 2026, Published Dec 26, 2019

4.83 from 80 votes

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This small batch cornbread bakes up with crisp, buttery edges and a soft, tender crumb. Mixed from scratch and sized for one or two people, it bakes in 20 minutes.

a small batch of cornbread in a baking dish with a slice of cornbread on a plate in front of it.

Featured Comment

“This is one of the best cornbreads I’ve made, and I’ve tried dozens of recipes. The outside crust was crisp and buttery. The crumb was light, moist and tender.”
– Sadie

Quick Look

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment: 5-inch square baking dish, 6.5-inch cast iron skillet, 6-inch round pan, or two 10-ounce ramekins
Cook Method: Baking
Servings: 1 to 2
Difficulty: Easy
Flavor Profile: Lightly sweet and buttery, with classic cornmeal flavor.

Cornbread for two, warm from the oven with butter melting into the top, turns a bowl of chili or soup into a full dinner.

Why You’ll Love This Single Serving Cornbread Recipe

Good cornbread is crisp and buttery around the edges and soft in the middle, with enough sweetness that a warm square needs nothing more than butter. That’s what this small pan gives you, and it’s why readers who’ve tried dozens of cornbread recipes tell me this is the one they keep.

It’s made for one or two people from the start, stirred together from cornmeal, flour, an egg, milk, and salted butter you already have, and it’s the cornbread recipe I chose for my cookbook. Every square gets eaten warm, and nothing sits on the counter going stale by morning.

I grew up on sweet cornbread in Louisiana, so this batter gets a little sugar, enough to round out the cornmeal without turning it into cake. If your family bakes it savory, leave the sugar out. It’s every bit as good under a ladle of red beans.

Serve it with chili for one or red beans and rice for one, try my small batch corn muffins, or bake a pan a day ahead for small batch cornbread dressing.

Quick Look
Why You’ll Love This Single Serving Cornbread Recipe
Ingredients
Recipe Variations
How to Make A Small Pan Of Cornbread
Expert Tips
Troubleshooting
What To Serve With Cornbread
Frequently Asked Questions
More Small Batch Bread Recipes
Ways To Use Leftover Ingredients
Small Batch Cornbread Recipe

Ingredients

This cornbread for one is made with a short list of pantry and fridge staples. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.

Cornmeal: Yellow cornmeal gives the cornbread its color and classic corn flavor. Use any extra in small batch hush puppies, mini chess pie, or small batch corn casserole.

All-purpose flour: Flour gives the crumb its structure and keeps the cornbread from falling apart when you cut it. If you’d rather skip the flour, use cornmeal in its place and expect a coarser, more crumbly texture. Self-rising flour also works; leave out the baking powder and salt if you use it.

Sugar: A little sugar gives this cornbread a lightly sweet flavor and rounds out the cornmeal. Leave it out for a savory cornbread.

Baking powder: Baking powder lifts the batter and keeps the crumb light. It loses strength over time, sometimes before the date on the can, so test it if yours has been open a while. Stir ¼ teaspoon into ½ cup of hot water. If it bubbles right away, it’s fresh. If not, replace it.

Salt: Salt balances the sweetness and brings out the corn flavor. If you bake with unsalted butter, add a pinch more.

Butter: Salted butter adds richness and moisture. Melt it before it goes into the batter.

Milk: Any milk works, whole, 2%, 1%, or skim. Half and half works too. If you’d like to use buttermilk, see the buttermilk cornbread variation below.

Egg: One large egg binds the batter and gives the cornbread structure so it holds together when you cut it.

Recipe Variations

These swaps change the flavor, the texture, or the shape of this small batch cornbread without changing how you make it.

Buttermilk Cornbread

Swap the ¼ cup of milk for ¼ cup of buttermilk and add ⅛ teaspoon of baking soda along with the baking powder. The soda reacts with the buttermilk’s acid, so you get the same rise with a softer crumb and a faint tang from the buttermilk.

Jalapeño Cheddar Cornbread

Stir ¼ cup of shredded sharp cheddar and 1 tablespoon of finely chopped jalapeño (fresh or pickled) into the batter before it goes into the pan. Add 2 to 3 minutes to the bake time.

Honey Cornbread

Leave out the sugar and whisk 1½ tablespoons of honey into the melted butter, milk, and egg. The batter is a touch looser and bakes up moister, and the top browns a little faster, so check it at 18 minutes.

Cornbread Muffins

Divide the batter between 4 greased cups of a standard muffin tin and bake at the same temperature. Start checking at 15 minutes; they’re done when a toothpick comes out with a few moist crumbs. For a muffin-first recipe, see my small batch corn muffins.

Cornbread With Corn Kernels

Fold ¼ cup of frozen or drained canned corn into the batter for extra texture and pops of sweet corn. No thawing needed, and add 2 to 3 minutes to the bake time.

How to Make A Small Pan Of Cornbread

These step-by-step photos show how the batter comes together for this single serve cornbread. It bakes in a 6.5-inch cast iron skillet, a 5-inch square baking dish, a 6-inch round pan, or two 10-ounce ramekins.
Choose your pan before you start, since the skillet heats in the oven while you mix. The full ingredient amounts and instructions are in the recipe card below.

Heat Oven and Mix Wet Ingredients: Heat the oven to 400°F (200°C). If you’re baking in the mini cast iron skillet, set it in the oven while it heats. In a medium bowl, whisk together the melted butter, milk, and egg until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt so the baking powder is evenly spread through the flour.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. A few small lumps are fine. Overmixing makes the cornbread dense.
Pour Batter: For the cast iron skillet, use oven mitts to take it out of the oven, add ½ tablespoon of butter, and swirl it over the bottom and sides until it melts. For a baking dish or ramekins, grease the bottom and sides with butter. Pour the batter into the pan and spread it evenly.

four photos showing how to make a small batch of cornbread batter including mixing the dry ingredients and wet ingredients together and pouring it into a small cast iron skillet.

Bake: Bake at 400°F (200°C) for 20 to 25 minutes, or a few minutes less for ramekins, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

a single serving cornbread in a cast iron skillet with a slice taken out and next to a bowl of red beans and rice.

Expert Tips

Heat the skillet for a crisp crust. Batter poured into a hot, buttered cast iron skillet sizzles and sets on contact, and that’s what browns the bottom and sides into a crust. A baking dish or ramekins start at room temperature and give you a softer edge.

Spoon and level the cornmeal and flour. Scooping straight from the bag packs extra into the cup, and in a batter this small, even a spoonful too much makes the cornbread heavy. Spoon them in and sweep the top level with a knife.

Cool the butter and warm the milk and egg. Let the melted butter cool a few minutes and set the milk and egg out for 15 minutes before mixing. Hot butter can start to cook the egg and cold liquids can firm the butter into flecks, but ingredients close to the same temperature blend into a smooth batter.

Start checking at 20 minutes. In a small pan, a few extra minutes can take the crumb from moist to dry. Ramekins hold less batter each and finish a few minutes sooner, so check those earlier.

Let it rest 5 minutes before cutting. The crumb firms up as it cools slightly, so the squares cut clean without crumbling. For ramekins, run a knife around the edge while they’re warm and the cornbread slides right out.

Make honey butter. Mix 4 tablespoons of softened butter with 2 to 3 teaspoons of honey and spread it on the cornbread while it’s warm, so the butter melts into the top.

Troubleshooting

If your small batch cornbread didn’t turn out quite how you wanted, here’s how to correct it.

Why is my cornbread dense?

Cornbread turns out dense when the baking powder has lost its strength or the cornmeal and flour were packed into the measuring cup. Baking powder can go flat before the date on the can, so test it by stirring ¼ teaspoon into ½ cup of hot water. If it doesn’t bubble right away, replace it, and spoon the dry ingredients into the cup instead of scooping.

Why is my cornbread dry?

Cornbread dries out when it bakes too long or extra cornmeal or flour gets into the batter. A small pan goes from moist to dry in a few minutes, so start checking at 20 minutes and take it out when a toothpick comes out with a few moist crumbs.

Why is my cornbread gummy in the middle?

Cornbread is gummy in the middle when the center hasn’t finished baking, and an underbaked center can also sink as it cools. Bake until a toothpick in the center comes out clean or with a few moist crumbs and no wet batter.

Why is my cornbread crumbly?

Cornbread crumbles when it’s cut while it’s still hot or when the batter doesn’t have enough flour to hold it together. Let it rest 5 minutes before slicing so the crumb can firm up.

Why is my cornbread sticking to the pan?

Cornbread sticks when the pan isn’t greased well enough. Coat the bottom and sides of a baking dish or ramekins with butter, and for the skillet, swirl the butter in once the pan is hot. Run a knife around the edge while the cornbread is still warm and the squares lift out cleanly.

What To Serve With Cornbread

Serve this mini cornbread with any of these single serving soups and stews.

Brunswick Stew For One: Dip a warm square into the stew and let it soak up the broth.
Beef Stew For One: Split a square in half and spoon the stew right over it.
Taco Soup For One: Crumble a square over the top the way you’d use crackers.
Ham And Bean Soup For One: Beans and cornbread are a classic Southern pairing, and a spoonful of honey butter on the side goes well with the salty ham.

Frequently Asked Questions

How long does cornbread last?

Cornbread lasts up to 2 days at room temperature and up to 4 days in the refrigerator when it’s wrapped tightly or kept in an airtight container. If you baked it in cast iron, take it out of the skillet once it cools so the crust stays crisp.

Can you freeze cornbread?

Yes, cornbread freezes well for up to 3 months. Wrap the squares tightly in plastic wrap, place them in a freezer bag, and thaw at room temperature before serving.

Should cornbread be sweet?

Cornbread can be sweet or savory, and the answer usually depends on where you grew up. Southern cornbread is traditionally made with little or no sugar, while northern cornbread is sweeter and more cake-like. This recipe is lightly sweet, and you can leave out the sugar for a savory cornbread.

How do you reheat cornbread?

Reheat cornbread wrapped in foil in a 350°F oven for about 10 minutes, until it’s warm through. For a single square, microwave it at 50% power for 30 to 45 seconds, and stop there, since longer heating turns it tough.

Can I halve a regular cornbread recipe to make cornbread for two?

Halving a full cornbread recipe still leaves you with nearly twice what two people need, since most full recipes are made for an 8 or 9-inch pan. This cornbread for two is sized for a 5-inch dish and cuts into 4 squares, two for each person.

How do I make single serve cornbread?

Make single serve cornbread by dividing this batter between two 10-ounce ramekins, which bake a few minutes faster than a single pan. Each ramekin is one serving, so you get cornbread for one on two different nights: eat one warm and wrap and freeze the other.

More Small Batch Bread Recipes

Here are a few more breads sized for one or two people.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

Small Batch Cornbread Dressing

Small Batch Hush Puppies

Mini Chess Pie

Small Batch Corn Muffins

If you’ve tried this easy small batch cornbread recipe, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Cooking For One Made Easy

Because you’re worth it

Small Batch Cornbread

4.8 from 80 votes

By: Joanie Zisk

Prep: 10

Cook: 20

Total: 30

Servings: 2 servings

a square piece of cornbread on a floral plate next to a pan filled with three squares of cornbread

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This small batch cornbread is made from scratch for one or two people and baked in a mini cast iron skillet or small baking dish. It has a crisp, buttery crust and a moist, lightly sweet crumb.

Watch How To Make This

Equipment

▢
5-inch baking dish or a 6.5-inch cast iron mini skillet

Ingredients

▢ 3 tablespoons salted butter – divided (2½ tablespoons melted and slightly cooled, ½ tablespoon for the pan)
▢ ¼ cup milk – room temperature
▢ 1 large egg – room temperature
▢ ¼ cup + 1 tablespoon yellow cornmeal
▢ ¼ cup all purpose flour
▢ 2 tablespoons sugar
▢ ¼ teaspoon baking powder
▢ ⅛ teaspoon salt

Instructions

Heat the oven to 400°F (200°C).
If you're using a 6.5-inch cast iron skillet, set it in the oven while it heats.
In a medium bowl, whisk together the 2½ tablespoons of melted butter, milk, and egg until smooth.
In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. A few small lumps are fine.
For the cast iron skillet, use oven mitts to remove it from the oven, add the ½ tablespoon of butter, and swirl it over the bottom and sides until melted.
For a baking dish, grease the bottom and sides with the ½ tablespoon of butter.
Pour the batter into the prepared pan and spread it level.
Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cornbread rest for 5 minutes, then cut it into 4 squares and serve warm.

Notes

Start checking at 20 minutes. In a small pan, a few extra minutes can take the crumb from moist to dry. Ramekins hold less batter each and finish a few minutes sooner, so check those earlier.

Make honey butter. Mix 4 tablespoons of softened butter with 2 to 3 teaspoons of honey and spread it on the cornbread while it’s warm, so the butter melts into the top.

If doubling this recipe, bake in a 6×8-inch baking dish or a 9-inch round cast iron skillet.

This recipe also bakes in a 6-inch round pan or two 10-ounce ramekins; see the post above for details.

Nutrition

Serving: 1serving, Calories: 331kcal, Carbohydrates: 37g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 349mg, Potassium: 147mg, Fiber: 4g, Sugar: 14g, Vitamin A: 635IU, Calcium: 90mg, Iron: 2mg

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.

Small Batch Cornbread

Quick Look

Why You’ll Love This Single Serving Cornbread Recipe

Table of Contents

Ingredients