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Cornbread

This Small Batch Cornbread is a crumbly, slightly sweet cornbread that is delicious served with a bowl of chili or topped with butter, honey or jam.

This is a cornbread recipe without buttermilk and is super easy to make. You probably already have the ingredients in your pantry. Mix it up in just one bowl, pour into a 6” cake pan, and bake.

You can also use this recipe to make cornbread muffins.

3 slices of cornbread topped with butter and honey on a plate.
Small Batch Cornbread

This small batch recipe makes 4 pieces of cornbread or about 6 muffins and is ready in about 30 minutes.

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How to make Cornbread for Two:

Preheat the oven to 400 degrees F.

Grease a 6 inch square cake pan well and set aside. Click for a 6” square cake pan or a silicone muffin pan.

In a small mixing bowl, whisk together the flour, yellow cornmeal, granulated sugar, salt, and baking powder.

cornbread dry ingredients whisked in a bowl.

Make a well in the center of the dry ingredients and add the melted butter, milk, and egg yolk. Stir just until combined and only a few lumps remain.

cornbread batter mixed in a bowl.

Pour the batter into the prepared pan.

corn bread batter poured into a greased 6 inch square cake pan.

Bake for 25 – 30 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean. For muffins, fill greased muffin cups 3/4 full and bake for 20-25 minutes.

Serve warm and enjoy!

thick moist cornbread topped with butter and honey.
Cornbread Recipe without Buttermilk

You may also enjoy:

thick moist cornbread topped with butter and honey.
Yield: 4 thick slices

Cornbread

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Small Batch Cornbread is a crumbly, slightly sweet cornbread that is delicious served with a bowl of chili or topped with butter, honey or jam. This recipe makes 4 pieces of thick cornbread or about 6 muffins and is ready in about 30 minutes.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 2 Tablespoons melted butter
  • 1 large egg yolk
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Grease a 6 inch square cake pan well and set aside. Click for a 6” square cake pan or a silicone muffin pan.
  3. In a small mixing bowl, whisk together the flour, yellow cornmeal, granulated sugar, salt, and baking powder.
  4. Make a well in the center of the dry ingredients and add the melted butter, milk, and egg yolk. Stir just until combined and only a few lumps remain.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 - 30 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
  7. Serve warm and enjoy!

Notes

  • For cornbread, pour into a greased 6-inch square cake pan and bake for 25-30 minutes.
  • For muffins, fill greased muffin cups 3/4 full and bake for 20-25 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 110mgSodium: 563mgCarbohydrates: 42gFiber: 2gSugar: 18gProtein: 6g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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small batch cornbread on a plate.
Cornbread for Two

Cornbread Web Story

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