This small-batch cornbread is ideal for when you’re feeding just a few people. Slightly sweet with a tender, moist crumb, it comes together quickly and makes a perfect side for weeknight dinners.
I reach for this recipe when I want cornbread without a lot of leftovers. It takes under thirty minutes from start to finish and pairs well with soups, chilis, roasted vegetables, or barbecued meats.
Why You Will Love This Recipe
- Small batch: Makes 4 servings so you won’t be left with too much.
- Slightly sweet & soft: A tender, moist crumb with just a touch of sweetness.
- Quick & easy: Few ingredients and ready in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and the step-by-step instructions are in the recipe card below.
- Butter: I use salted butter when baking; it helps balance the sweetness.
- Buttermilk: Higher fat buttermilk gives the best texture, but regular milk will work in a pinch.
- Cornmeal: Yellow cornmeal adds a touch of sweetness and color; white cornmeal is an acceptable substitute.
- Flour: All-purpose flour is used here. You can swap in a 1:1 gluten-free flour blend if needed.
Recipe Instructions
You’ll need a medium mixing bowl, a whisk, and a loaf pan. Follow these steps for a tender loaf of cornbread.
Step 1: Preheat the oven to 375°F (190°C). Spray a loaf pan with cooking spray and line it with parchment for easy removal.
Step 2: In a medium bowl whisk together the melted, cooled butter, buttermilk, and egg until combined and slightly frothy.
Step 3: Add the sugar, baking powder, salt, cornmeal, and flour. Whisk just until combined — don’t overmix.
Step 4: Pour the batter into the prepared loaf pan and bake 18–22 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cornbread to cool slightly before slicing so it holds together when served.
Expert Baking Tips
- If you’d prefer muffins, pour the batter into 4 muffin cups and bake 15–18 minutes.
- White cornmeal works fine, but yellow cornmeal gives a slightly sweeter flavor and richer color.
- Use grams for greater accuracy when measuring flour. If you don’t have a scale, spoon flour into the measuring cup rather than scooping to avoid packing it in.
FAQ
Yes. This recipe yields about 4 muffins; bake them for 15–18 minutes.
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure your cornmeal is gluten free.
No — Bisquick is not a suitable substitute for cornmeal in this recipe.
Storing & Freezing
Store cornbread at room temperature in an airtight container for 2–3 days.
For longer storage, freeze leftover slices in an airtight container or zip-top bag for up to 3 months. Thaw at room temperature or warm gently in a low oven.
Other Popular Recipes to Try
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
-
Strawberry Snack Cake
For more treats follow me on Instagram @thesaltedsweets. If you make the recipe, tag and comment — I love hearing your feedback!
Small Batch Cornbread
Brooke Homec
Ingredients
- ¼ cup (56.75 g) butter, melted and cooled
- ½ cup (120 g) buttermilk, room temperature
- 1 large egg, room temperature
- ¼ cup (50 g) granulated sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (60 g) yellow cornmeal
- ½ cup (62.5 g) all-purpose flour
Instructions
- Preheat oven to 375°F (190°C). Spray and line a loaf pan with parchment.
- In a medium bowl whisk together melted butter, buttermilk, and egg until combined.
- Add sugar, baking powder, salt, cornmeal, and flour. Whisk until just combined.
- Pour batter into the prepared pan and bake 18–22 minutes, until edges are golden and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
Yellow cornmeal gives a sweeter flavor, but white cornmeal is fine.
Grams are more precise for dry ingredients. If using measuring cups, spoon flour into the cup rather than scooping to avoid packing.
Nutrition
Carbohydrates: 41 g
Protein: 6 g
Fat: 15 g
Let us know how it was!