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.
For more small batch recipes try my small batch chocolate chip cookies, small batch banana muffins, or my small batch chocolate cupcakes.
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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.
Ingredient Notes
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.
Recipe Instructions
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.
FAQ
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
Ingredients
- ¼ cup (56.75 g) butter melted and cooled
- ½ cup (120 g) buttermilk room temp
- 1 large egg room temp
- ¼ cup (50 g) granulated sugar
- 1½ teaspoon (1.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (60 g) yellow cornmeal
- ½ cup (62.5 g) all-purpose flour
Instructions
- 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.
Tyler
Love them
Bailey
Say goodbye to boxed cornbread mixes because this is SO easy and 10x better!!!