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This small batch cornbread bakes up tender and moist, with golden edges and a soft center. It’s easy to make, perfectly sized for one or two people, and pairs beautifully with a variety of dishes.
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
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes from start to finish.
- Perfectly Portioned: A small batch recipe ideal for one or two people, with no waste.
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- Versatile: Great as a side dish or a quick snack.
- Customizable: Add your favorite mix-ins like cheese, herbs, or jalapeños to make it your own.
This mini cornbread recipe uses a touch of sugar for a lightly sweet flavor – a simpler take on the classic cornbread many of us grew up with. Cornbread preferences can vary, with some loving it sweet and others leaning savory. I’m on Team Sweet, thanks to my upbringing, and this recipe strikes a balance that’s sure to please.
If you’re looking for a small batch cornbread recipe, this one is a great choice. The subtle sweetness makes it a perfect match for a variety of dishes, and I think you’ll love it!
This tender, golden cornbread pairs beautifully with our small batch soup recipes like creamy single serving cheeseburger soup, vegetable soup for one, or single serve chicken tortellini soup. Enjoy it for breakfast with scrambled eggs and pico de gallo, or as a sweet treat with honey and topped with homemade jam.
Ingredients
If you have any ingredients leftover from this small batch cornbread recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Salted butter adds richness and a hint of saltiness, perfect for this recipe.
- Milk: Use any milk you have on hand – whole, 2%, skim, or 1%.
- Egg: One large egg binds the ingredients and provides structure.
- Cornmeal: Yellow cornmeal gives the cornbread its classic flavor. Use any extra for mini chess pie, mini corn casserole, or small batch hush puppies.
- Flour: Use all-purpose flour.
- Sugar: Adds a touch of sweetness with 2 tablespoons of granulated sugar. You can skip it if you prefer a less sweet cornbread.
- Baking Powder: Essential for helping the cornbread rise and stay fluffy.
- Salt: Use 1/8 teaspoon if using salted butter, or 1/4 teaspoon with unsalted butter to balance the flavors.
Recipe Variations
This simple cornbread recipe is easy to customize:
- Cheesy Cornbread: Stir in 1/4 cup of shredded cheddar.
- Herb-Infused: Add 1 teaspoon of finely chopped rosemary or thyme.
- Spicy Cornbread: Mix in some chopped jalapeño for a kick of heat.
How to Make Cornbread
These photos and instructions help you visualize how to make a small batch of cornbread. See the recipe below for ingredient amounts and full recipe instructions.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, milk, and egg until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir just until the batter comes together.
- Pour Batter: Pour the batter into a greased small pan and spread it evenly.
- Bake: Bake in a preheated 400°F (200°C) oven for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve warm with a dollop of butter for the best flavor and texture!
Expert Tips
- Make Honey Butter: Mix 4 tablespoons of softened butter with 2–3 teaspoons of honey for a simple, spreadable topping. Perfect for warm cornbread!
- Corn Muffin Option: Want muffins instead? Divide the batter into 3–4 greased muffin tins and bake as directed.
- Customize Your Cornbread: Add extras like crumbled bacon, cheese, corn, dried cranberries, or chopped walnuts to the batter before baking. If adding mix-ins, increase the baking time by 2–3 minutes.
Best Baking Dishes For A Small Batch of Cornbread
A 6.5-inch cast iron skillet is featured in the recipe and works perfectly for this small batch of cornbread.
If you don’t have a small skillet, a 5×5-inch baking dish (with a base area of 25 square inches) is a great alternative. We’ve also successfully tried this recipe in a 5×6.5-inch baking dish, and the results were excellent. Each of these options deliver perfectly baked cornbread.
Frequently Asked Questions
Absolutely! You can omit the sugar if you prefer a savory cornbread.
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 4 days.
Yes, wrap it tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
The cornbread is ready when the top is golden brown, and a toothpick inserted into the center comes out clean. It takes me about 20 to 25 minutes to bake.
RELATED: Easy Slow Cooker Recipes For One
More Small Batch Bread Recipes
If you love baking small batch bread, here are a few more recipes to try:
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:
If you’ve tried this easy small batch cornbread recipe 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 it!
Small Batch Cornbread
Watch How To Make This
Equipment
- 5-inch baking dish or a 6.5-inch cast iron mini skillet
Ingredients
- 2 ½ tablespoons salted butter -melted
- ¼ cup milk
- 1 large egg
- ¼ cup + 1 tablespoon yellow cornmeal
- ¼ cup all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C).
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, milk, and egg until smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix just until combined—don’t overmix.
- Pour and Spread: Pour the batter into a small greased pan and spread it evenly.
- Bake: Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Notes
- Make Honey Butter: Mix 4 tablespoons of softened butter with 2–3 teaspoons of honey for a simple, spreadable topping. Perfect for warm cornbread!
- Corn Muffin Option: Want muffins instead? Divide the batter into 3–4 greased muffin tins and bake as directed.
- Customize Your Cornbread: Add extras like crumbled bacon, cheese, corn, dried cranberries, or chopped walnuts to the batter before baking. If adding mix-ins, increase the baking time by 2–3 minutes.
Nutrition
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.
This is perfect with a bowl of chili on an early not-quite-Autumn day. Thank you!
I only use buttermilk in my corn bread. I also use 1 tablespoon sugar. It helps the cornbread to brown and you can’t taste any sweetness. I also freeze mine. Thaw split open slather with butter and putI under broiler until brown around the edges.The microwave keeps to harden bread.
Can I use Self rising flour and cornmeal and leave out the salt and baking soda?
Yes, you can use self-rising flour but leave out the salt and baking powder.
I only have unsalted butter. Is this ok to use- would I need to add more salt then or keep it at 1/8 teaspoon?
If you use unsalted butter, add ¼ teaspoon of salt.
I’m lactose intolerant. Will this recipe work if I substitute water for the milk?
Although I haven’t tested this recipe with water, other readers have made this substitution with success.
This is the first time I have ever made Cornbread and it was not only simple, but tasted fantastic!! I will be making it again(but NOT TOO IFTEN..LOL). THANK YOU FOR A GREAT DAY RECIPE.
I live in Colorado and have trouble getting my cornbread to rise. What adjustments do I need to make to have good cornbread at high altitude?
Hi Dusty, I don’t have any experience with high altitude baking so I’m sorry that I can’t help you. This article about high altitude baking from King Arthur Flour may be helpful – https://www.kingarthurbaking.com/learn/resources/high-altitude-baking and also this one from I Am Baker – https://iambaker.net/high-altitude-baking-tips/
I tried two of you recipes. One was corn bread, and butternut squash soup. Both of them were so wonderful that I will make the again, again, ect! Thank you for thinking of smaller size when it comes with recipes. I don’t have to eat it for three days and still throw out leftovers. Thank You thank you and thank you.
I’m so glad you enjoyed the recipes, Connie. Thank you for taking the time to let me know.
Is the sugar absolutely necessary? I don’t like sugar in my cornbread.
No, you can leave it out.
Leftover Cornbread is great slightly warmed in the microwave, buttered. Then, pour maple syrup over the top and eat for breakfast. I usually bake a full pan, then have breakfast for a couple days. This looks good for a quick meal addition.
Just made this what a delight! Crispy crust and beautifully fresh. No sugar for me but still sooo good.
Enjoying a piece right now. Made it in an air fryer oven so it was done a little earlier then put it under a broiler to brown up. Delicious. Thank you so much for these recipes
Yummy!
This cornbread is perfection! Thank you for the recipe. It will be my go to from now on.
I made it using self rising cornmeal and self rising flour. I will definitely be making this again!
Yummy and the perfect size!! I think I will cut the sugar back to 1 tbsp and add some fresh corn the next time I make it. Thanks for the recipe.
I really had my doubts about this, but I had to try it because I was tired of throwing a larger pan of cornbread away since it’s just me to feed. This is by far one of the better cornbreads I’ve ever made. Next time I make it, I make great hips and cheese and chopped jalapeno just for something spicy. I did use half the sugar on them because I don’t like sweet cornbread. Definitely worth making.
Thank you for helping me find a recipe for just my husband and I. I have been trying to make smaller amounts of food so as not to end up with so many leftovers and then end up wasting food. This was a perfect size and I had all the ingredients. And best of all it was delicious!
Overall taste was okay but I like mine a little more sweet & cakey, these were very spongey
I haven’t made cornbread for over 20 years, and found your site. I just made this. I didn’t have milk so used heavy cream. Baked in a a 5 inch lock n lock. I’ll be making this again. Thank you.
Great recipe. Love cornbread with beans and ham hocks. Try making hoe cakes for breakfast. Fried just like pancakes and served the same way.
Left over hoe cakes on a dinner plate with beans for supper.
Baked in the oven in a muffin top pan instead of frying works well also.
Muffins or mini muffins for snacks.
Wrap left overs in a moist, not wet, kitchen towel to reduce the dryness.
Feeds me all day. No longer have anyone to share with.
So good. Perfect size for me. Reminds me of times as a child sitting in front of the TV on a Sunday night eating my mother’s cornbread and milk! Easy, simple and fast. No more of those little box’s for me! Thank you!
What a wonderful memory, Wanda! I’m so happy you enjoyed the cornbread.
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!!!
I’m so glad you enjoyed the recipe, Pam. Thank you so much for your feedback.
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.
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.
I’m so happy to hear that you both enjoyed the cornbread. Thank you so much for your feedback!
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!
I’m so happy you enjoyed the cornbread, Kelli. Thanks so much for your feedback.
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!
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!
Its really good but really filling, maybe split it in 2 but otherwise 👍.
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.
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!
I would love a salty version – this was delicious, but I prefer savory to sweet when it comes to cornbread.
For some reason (such as pilot error!), I can’t find the video for this cornbread-for-one recipe. Help!
Hi Mary,
I hope you were able to find the video. I see it on my end.
Joanie
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)? 😊
Hi Michelle,
I recommend using a fine cornmeal for baking.
Love this cornbread, sometimes with a few diced pickled jalapenos mixed in!
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.
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
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.
I’m so happy you enjoyed the recipe, Carol. Thank you so much for letting me know!
hi what do u eat it with ….
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.
Love it with Chili Yummy
My saliva glands are going crazy?😋
Could I make this with self rising flour and corn meal and just leave out the baking powder and salt?
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.
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.
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.
Awesome, Susan! I’m so happy you enjoyed the recipe. Please let me know how you like the sweet potato pie 🙂
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!
Great idea, Debby! Thanks for sharing your tip.
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.
I’m so happy to hear this, Terri. Thank you so much for letting me know you and your husband are enjoying the recipes!
The other day I decided to have a little splurge on cornbread. It was horribly disappointing. Dry and tasteless. I am excited to try yours.
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.
Thanks so much, Teresa. I’m glad you like the recipes. What a great idea to use an omelet pan!
I don’t always like sharing and I always love cornbread, so I guess this is the perfect recipe for me! 🙂
omg this looks SO good! I can’t wait to make it!
I love this! You’re so right, it never tastes as good as when it’s freshly baked! Can’t wait to try this recipe out.
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!
This recipe looks great! I would love to try this in muffin form, too! (Easy grab and go snack!)
Thank you, thank you Joanie! Can’t wait to make this, it’s going into the oven tonight for my supper!
I love making skillet cornbread. Fresh out of the oven with some honey butter is the best!