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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.
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!
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%. 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.
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 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).
- 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.
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.
More Small Batch Bread Recipes
If you love baking small batch bread, here are a few more recipes to try:
- Irish Soda Bread: Quick and easy, made without yeast.
- Beer Bread: Packed with flavor from your favorite beer.
- Biscuits: Fluffy, buttery, and classic.
- Mini French Bread Loaf: Bakery-style bread made at home.
- Butter Swim Biscuits: Rich, buttery, and melt-in-your-mouth good.
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.
Thank you for this! It was the perfect amount for two of us. It made three muffins. I made it with canola oil rather than butter since I don’t keep dairy in the house. And I omitted the sugar, but added a few frozen corn kernels. And topped afterwards with a little jam. Didn’t have a huge amount of leftovers with just two of us which is great.
I used buttermilk, added some frozen corn kernels and a little honey. Baked in a small cast iron skillet .Delicious!
Thank you for your feedback.
I am from the south and never made or ate cornbread with sugar, but I’m older now and willing to try new recipes. I added jalapenos and sour crea, baked in iron skillet. Its delicious
I’m so happy you enjoyed it, Lisa.
Excellent cornbread! Baked in cast iron skillet according to directions. Will definitely make again. Thank you.
I’m so happy you enjoyed the cornbread!
Made 6 cornbread muffins and tasted really good.
Save money making 1 dish meals.
Thank you
Absolutely agree, Ann! Now that it is just my husband and I, I have wasted so much money not being to find recipes that I could properly scale down. I am always making cornbread, I love it so 💜. THANK YOU so much Joanie !
It’s delicious! So convenient to be able to make a small batch. Thank you so much for sharing your recipe, its a keeper!
This was delicious. I can’t wait to make it again.
This was really good! I had to make it gluten free so I used Bob’s Red Mill Gluten free corn grits and also Bob’s Red Mill 1:1 flour. It turned out amazing. My husband is quite particular about his baked good and he loved it!
Thank you for this great recipe!
Good