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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.

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

This tender, golden cornbread is the perfect companion to our small batch soups like creamy cheeseburger soup, hearty vegetable soup, or flavorful chicken tortellini soup. It’s equally delicious for breakfast alongside scrambled eggs and fresh pico de gallo, or as a sweet treat drizzled with honey and topped with homemade jam.

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 has 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!

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

Ingredients

flour, cornmeal, salt, milk, egg and butter on a wooden cutting board.

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%. No buttermilk needed, keeping it simple.
  • 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, Corn Casserole, or Hush Puppies.
  • Flour: All-purpose flour is all you need, keeping the recipe simple.
  • 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.

RELATED: Easy Slow Cooker Recipes For One

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.

You can find these baking dishes and more on our Store Page.

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

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.
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How to Make Cornbread

These step-by-step 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.

I love baking this cornbread in my 6.5-inch cast iron skillet which is the perfect size for this recipe. (See below for other baking dish options).

  1. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, milk, and egg until well combined.
butter, milk, and an egg in a mixing bowl.
  1. Combine Dry Ingredients: In a separate bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
cornmeal, flour, salt, and baking powder in a mixing bowl.
  1. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir just until the batter comes together.
cornbread batter in a mixing bowl.
  1. Pour Batter: Pour the batter into a greased small pan and spread it evenly.
cornbread batter in a mini cast iron skillet.
  1. 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!

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

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.

Frequently Asked Questions

Can I make this cornbread recipe without sugar?

Absolutely! You can omit the sugar if you prefer a savory cornbread.

How do I store leftover 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.

Can I freeze leftover cornbread?

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.

How do I know when the cornbread is done?

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.

Cornbread in a small cast iron skillet next to a red napkin on a wooden trivet.

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!


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Because you’re worth it

Small Batch Cornbread

4.84 from 71 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 servings
This small batch of homemade cornbread is tender, moist, and perfectly golden, with just the right balance of sweetness. Baked in a small pan or skillet, it’s ideal for one or two servings.

Watch How To Make This

Equipment

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
  • teaspoon salt
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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

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.

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4.84 from 71 votes (33 ratings without comment)

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Recipe Rating




106 Comments

  1. Gary says:

    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.

  2. Wanda Orlopp says:

    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!

    1. Joanie Zisk says:

      What a wonderful memory, Wanda! I’m so happy you enjoyed the cornbread.

  3. Pam says:

    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!!!

    1. Joanie Zisk says:

      I’m so glad you enjoyed the recipe, Pam. Thank you so much for your feedback.

  4. Teresa Roys says:

    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.

  5. Allison A says:

    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.

    1. Joanie Zisk says:

      I’m so happy to hear that you both enjoyed the cornbread. Thank you so much for your feedback!

  6. Kelli says:

    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!

    1. Joanie Zisk says:

      I’m so happy you enjoyed the cornbread, Kelli. Thanks so much for your feedback.

  7. Mary Zuccaro says:

    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!

  8. Sarah says:

    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!

  9. Kayden says:

    Its really good but really filling, maybe split it in 2 but otherwise 👍.

  10. Teresa Stevens says:

    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. Nancy Marty says:

      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!