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When you only have a few people to feed, this tender and delicious, slightly sweet, small batch cornbread is perfect. Add it to any meal!
Why You’ll Love this Recipe!
- This recipe comes together in minutes and is a delicious accompaniment to so many different meals.
- This small batch of cornbread makes it perfect for 2-4 people so you don’t end up with too many leftovers.
- Not only is it delicious with chili but it goes great with soup, ribs, brisket, just about anything!
Ingredients Needed
- Cornmeal. I use yellow cornmeal as it is sweeter and a better flavor than white cornmeal.
- Flour. My preference is unbleached all purpose flour.
- Sugar. Use granulated sugar. The sugar gives the cornbread some nice sweetness so if you prefer a less sweet cornbread use less.
- Butter. I always use salted butter. If using unsalted add in a pinch more salt.
- Baking Soda and Baking Powder
- Salt. I always use sea salt.
- Buttermilk. Use buttermilk if you have it for a better texture and flavor but you can use regular whole milk or 2 percent too.
- Egg.
Buttermilk Substitute
If you don’t have buttermilk, you can use whatever milk have (preferably 2% or whole milk) and add in fresh squeezed lemon juice or white vinegar. It won’t be as thick and creamy as buttermilk but will work to help make the cornbread tender.
Use 1 cup of milk to 1 Tbsp of lemon juice or vinegar. Let it sit at room temperature for 5-10 minutes. It will begin to slightly thicken and curdle.
How to Make Small Batch Cornbread Recipe
- Preheat oven to 425 degrees F.
- Add 1/4 cup of butter into baking dish and place into oven as it preheats. Remove pan when butter is melted.
- In a bowl whisk together flour, cornmeal, baking powder, baking soda, sugar, salt and mix to combine.
- Add in egg, buttermilk and 1 Tbsp of melted butter into cornmeal mixture.
- Pour batter into dish with melted butter and bake for 20 minutes or until a toothpick comes out clean and it is golden brown on top.
- Serve warm with butter and honey.
Tips from Leigh Anne
Cornbread Muffins. You can also make 4 corn muffins from this recipe. Bake time will be about 12-15 minutes or until a toothpick comes out clean.
Honey Butter. My favorite way to serve cornbread is with honey butter or some butter and a drizzle of honey.
Cornbread Variations
- Bacon. Cooked and crumbled bacon, 1-2 slices
- Cheese. Add in 1/4 cup of grated cheddar cheese, pepper jack or your favorite cheese.
- Peppers. The addition of some green chili peppers or jalapenos, about 1-2 Tbsp
- Green Onions or chives.
Frequently Asked Questions
Can I make this small batch cornbread in a cast iron skillet?
If you have a small cast iron skillet, about 6 inch across this recipe will work great!
Is masa and cornmeal the same thing?
They are both made from corn but they are processed differently so will give you different results. Cornmeal is more coarse and masa which is usually used for corn tortillas is finer. I do not recommend using them interchangeably.
How do you store leftover cornbread?
One of the beauties of small batch recipes is that you usually don’t have leftovers but if you do end up with some store them in an airtight container at room temperature for 2-3 days. You can also freeze leftover cornbread for up to 3 months. Thaw in the refrigerator before serving.
Can I make this cornbread gluten free?
Yes, just replace the flour with your favorite gluten free flour. I like the Bob’s Red Mill Cup for Cup flour.
For more bread recipes try:
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Small Batch Cornbread
Ingredients
- 1/4 cup butter
- 1/2 Tbsp butter
- 6 Tbsp all purpose flour
- 6 Tbsp cornmeal
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp sugar
- 1/2 cup buttermilk room temperature
- 1 egg
Instructions
- Preheat oven to 425 degrees F.
- Put 1/4 cup of butter into baking dish into oven. Remove when butter is melted.
- In a bowl combine flour, cornmeal, baking powder, baking soda, sugar, salt and mix to combine.
- Add into dry ingredients – buttermilk, egg and 1/2 Tbsp of melted butter. Mix until dry ingredients are incorporated.
- Pour batter into dish with melted butter and bake for 20 minutes or until a toothpick comes out clean and it is golden brown on top.
Tips & Notes:
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Nutrition Facts:
Rae says
Just made this in a 8 inch square pan, I watched it closely so it wouldn’t burn because of bigger pan. Very good. Not to sweet but sweet enough. I will make this again.
Chris says
The cornbread was delicious. I tried using a 6″ cast iron skillet, i saw in the comments that is would be perfect. I measured the skillet to make sure it was a 6″ skillet, it was not big enough. When I poured the batter into the melted butter it was full to the rim. Iput it in the oven trusting the comment and it overflowed. I would recommend an 8″ cast iron skillet.
Kalena says
As the previous comment, mines started to burn on the sides, so I turn off the oven and left it in to bake. True all oven temperatures are different, but I just wanted to advise others, so their corn bread does not burn around the sides and maybe it’s best to start at a lower temperature and leave it in longer? Or less melted butter in the baking dish? But in all, the tastes is awesome and worth to tried again! Thank you for sharing your recipe!!
Alberta says
Delicious
Renee says
So easy and good. Made mine in a Pyrex loaf pan; perfect thickness.