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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:
A. D. says
Thank you!
Used all yellow stone ground corn meal, no flour at all, no sugar. (Southern way)
Had no buttermilk so put a blob @2 Tablespoons of sour cream with milk, stirred it with the egg.
Used bacon grease instead of butter. A Tablespoon or so in the 9″ cast iron skillet in oven preheating.
Poured batter into skillet w/out putting grease into batter.
The recipe was great. Proportions made it work. I am grateful.
Delicious.
Maria says
Made this tonight with our beef stew. It is good, perfect for two.
I did notice that in the video instruction, you melted 1/4 cup of butter in a bowl and then added the dry ingredients, in the written instructions you wrote to add 1/4 cup butter in the pan and allow to melt in the oven.
In the video you said to use 1/4 cup buttermilk, it is written to use 1/2 cup of butter milk. I followed the written instructions and all was good.
Leigh Anne Wilkes says
So glad you enjoyed – yes always follow the written directions as sometimes I mess up on camera!!
Melissa says
Absolutely perfect size and delicious, we love this yummy cornbread Thank you ⭐️ ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Melissa says
Best cornbread I’ve ever made! I have tried so many cornbread recipes over the last couple of years, this one is by far my favorite including my picky husbandS. I followed the recipe but used an 8 inch cast-iron skillet. The only thing I would like to try is changing the cornmeal flour ratio to a hot half cup each. I hope that it fills the pan just a little bit fuller than it did with 1/3 + half tbsp each.
It was full on all sides, except for one. It caved a little bit, so if you think a half cup each and keep the rest of the ingredients, the same would work, please let me know. Thank you for a delicious cornbread recipe.
Janelle says
Very delicious made a small 6 inch cast iron skillet today am coping the recipe and will make again.