This small batch cornbread is perfect when you only have a few people to feed. It's a quick and easy to make recipe that is slightly sweet, with a tender crumb.
I love this small batch cornbread recipe when I need a quick side with my dinner and don't want a lot leftover. It can be made in less than thirty minutes, and compliments so many meals.
Why You Will Love This Recipe
- Small Batch: This serves 4-6, so you don't have to bake a ton.
- Sweet & Soft: This is slightly sweet, and has a really soft, moist crumb.
- Quick & Easy: This only needs a few ingredients, and can be made in less than thirty minutes.
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter when baking.
- Buttermilk: Use a higher fat buttermilk if possible, regular milk will work also.
- Cornmeal: I prefer to use yellow cornmeal because its a bit sweeter, but you can also use white.
- Flour: I used all-purpose flour, but you can use gluten free if needed.
Here is how to make this cornbread. You will need a medium bowl, a whisk and a loaf pan for baking.
Step 1: Preheat the oven to 375 degrees. Spray and line a loaf pan with cooking spray and parchment paper.
Step 2: In a medium bowl whisk together melted butter, buttermilk and egg until light and fluffy.
Step 3: Add in sugar, baking powder, salt, cornmeal and flour and whisk until combined.
Step 4: Pour batter into prepared loaf pan. Bake for 18-22 minutes, or until light golden brown along the edges.
Expert Baking Tips
- If you want to make muffins instead of a loaf, bake for 15-18 minutes.
- You can use white cornmeal as well, but I prefer the taste of yellow.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Yes, this will make 4 cornbread muffins if preferred. Just bake for 15-18 minutes.
Yes, you can sub gluten free 1:1 flour for the all-purpose flour, and make sure your cornmeal is also gluten free.
No, unfortunately that would not work as a substitution in this recipe.
Storing & Freezing
Small batch cornbread is best stored at room temperature in an airtight container for 2-3 days.
You can also freeze any leftover pieces stored in an airtight container, or ziplock bag, for up to 3 months.
Other Popular Recipes to Try
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Small Batch Cornbread
- ¼ cup butter melted and cooled
- ½ cup buttermilk room temp
- 1 large egg room temp
- ¼ cup granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- Preheat the oven to 375 degrees. Spray and line a loaf pan with cooking spray and parchment paper.
- In a medium bowl whisk together melted butter, buttermilk and egg until light and fluffy.
- Add in sugar, baking powder, salt, cornmeal and flour and whisk until combined.
- Pour batter into prepared loaf pan. Bake for 18-22 minutes, or until light golden brown along the edges.
- Allow to cool slightly before cutting.