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Get set for some ultimate comfort food with this Small Batch Cornbread Recipe! This soft and slightly sweet cornbread is not only a breeze to make but also ideal for those cooking for one or two.
Consider using this small skillet cornbread in our fabulous small batch Cornbread Dressing recipe!
If you love cornbread, you’ve got to try our small batch Corn Muffins too!
Table of Contents
- Why You’ll Love This Cornbread Recipe
- The Sugar Debate: Sweet Or Savory Cornbread
- Ingredients
- Recipe Variations
- How To Make Cornbread
- Ideal Baking Dishes For This Cornbread Recipe
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Small Batch Bread Recipes To Try
- Ways To Use Leftover Ingredients
- Cornbread For One Recipe
Why You’ll Love This Cornbread Recipe
- Quick to Make: It only takes 30 minutes from start to finish.
- Versatile: Serve it as a side or enjoy it as a quick snack.
- Simplicity: Minimal ingredients are needed, most of which you probably already have.
- Sized Just Right: This recipe is perfect for a single serving or a small family meal, yet it also doubles easily for larger gatherings.
- Customizable: Add herbs, cheese, or even jalapeños for a personalized touch.
The Sugar Debate: Sweet Or Savory Cornbread
This mini Cornbread recipe features a hint of sugar, offering a slightly sweet profile. It’s a streamlined version of the classic cornbread recipe that many of us grew up enjoying. Now, I understand that cornbread can be a divisive topic—some love it sweet, while others prefer it savory. Personally, I’m on Team Sweet, largely influenced by my upbringing, and I’m confident this cornbread won’t disappoint.
If you’re on the hunt for a single serving cornbread recipe, give this one a try. The sweetness here is understated, making it a versatile choice that I think you’ll really appreciate.
Ingredients
- Butter: Salted butter is our go-to for this recipe, adding a perfect blend of richness and saltiness.
- Milk: Feel free to use any milk—be it whole, skim, 1%, or 2%. There’s no need for buttermilk here, making it more convenient for you.
- Egg: Stick with one large egg to help bind the ingredients and provide structure.
- Cornmeal: Opt for yellow cornmeal, which is essentially ground dried corn, for that authentic cornbread taste. Consider using any extra cornmeal you have in our mini Chess Pie, a small batch Corn Casserole, or in a few Hush Puppies.
- Flour: All-purpose flour is all you’ll need, simplifying your ingredient list.
- Sugar: This recipe calls for a moderate 2 tablespoons of granulated sugar, which adds a nuanced sweetness without overwhelming the cornbread. If sugar isn’t your thing, it’s totally optional.
- Baking powder: A must-have for helping your cornbread rise and become fluffy.
- Salt: A pinch (1/8 teaspoon) of table salt elevates the flavors. However, if you opt for unsalted butter, bump it up to 1/4 teaspoon of salt.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: Easy Slow Cooker Recipes For One
Recipe Variations
Feel like mixing it up a bit? This basic cornbread recipe is a perfect canvas for various add-ins.
- Cheesy Cornbread: Mix in 1/4 cup shredded cheddar.
- Herb-Infused: Add 1 teaspoon of finely chopped rosemary or thyme.
- Spicy Cornbread: Include a bit of a chopped jalapeño for some heat.
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 small batch of cornbread in my 6.5-inch cast iron skillet which is the perfect size for this small batch recipe. (See below for other baking dish options).
- 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.
- Bake in a preheated 400 F (200 C) oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Spread a dollop of butter on top and savor the cornbread while it’s still warm for the best taste and texture.
Ideal Baking Dishes For This Cornbread Recipe
We feature a 6.5-inch cast iron skillet in our recipe photos, which is perfect for baking this mini cornbread.
If a small skillet isn’t in your kitchen arsenal, no worries! A 5×5-inch baking dish with a base area of 25 square inches is also a suitable alternative. Both options ensure that your small batch of cornbread turns out just right.
All of these dishes can be found on our Store Page.
- We’ve successfully tried this recipe in a 5×6.5-inch baking dish as well, and the results were excellent.
To achieve optimal results, it’s recommended to use a baking dish of a similar size.
Expert Tips
- Whip Up Honey Butter: Create a simple honey butter by mixing 4 tablespoons of softened butter with 2 to 3 teaspoons of honey. Keep it at room temperature for effortless spreading on your freshly baked cornbread.
- Corn Muffin Option: If you’re in the mood for corn muffins, go ahead and divide the batter into 3-4 greased muffin tins. Just follow the baking instructions in the original recipe.
- Add Some Flair: Customize your cornbread by incorporating “extras” into the batter right before pouring it into the pan. If you do, add an extra 2 to 3 minutes to the standard baking time. Great add-ins include crumbled bacon and cheese, cooked or thawed corn, dried cranberries, or chopped walnuts.
Serving Suggestions
When it comes to pairing this cornbread, the options are plentiful. Enjoy it fresh out of the oven with a dab of butter or alongside your favorite chili or stew.
- Soup Companion: Serve with a hearty vegetable soup or chicken tortellini soup.
- Breakfast Twist: Add scrambled eggs and pico de gallo on top for a Tex-Mex morning.
- Dessert Time: Drizzle with honey or spread with fruit jam.
Frequently Asked Questions
Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Yes! Freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave.
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.
Yes! I have made a gluten-free cornbread by swapping out the all-purpose flour for a gluten-free baking blend (often labeled 1:1 gluten-free baking blend) and it worked great!
More Small Batch Bread Recipes To Try
Looking to expand your repertoire of small batch bread recipes? Here’s a curated list you won’t want to miss.
- Irish Soda Bread: A no-yeast bread that’s incredibly quick to make.
- Beer Bread: Add a kick of flavor using your favorite brew.
- Biscuits: Fluffy, buttery, and oh-so-comforting.
- Mini French Bread Loaf: Get that bakery-quality taste right in your kitchen.
- Butter Swim Biscuits: Soaking in butter, these biscuits are melt-in-your-mouth delicious.
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:
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 homemade skillet 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 it!
Cornbread For One
Equipment
- 5-inch baking dish or a 6.5-inch cast iron mini skillet
Ingredients
- 2 ½ tablespoons salted butter , melted (1.25 oz.)
- 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
- 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.
Video
Notes
- Whip Up Honey Butter: Create a simple honey butter by mixing 4 tablespoons of softened butter with 2 to 3 teaspoons of honey. Keep it at room temperature for effortless spreading on your freshly baked cornbread.
- Corn Muffin Option: If you’re in the mood for corn muffins, go ahead and divide the batter into 3-4 greased muffin tins. Just follow the baking instructions in the original recipe.
- Add Some Flair: Customize your cornbread by incorporating “extras” into the batter right before pouring it into the pan. If you do, add an extra 2 to 3 minutes to the standard baking time. Great add-ins include crumbled bacon and cheese, cooked or thawed corn, dried cranberries, or chopped walnuts.
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.