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.

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

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

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.

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.

Pour the batter into the prepared 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!

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Continue to Content

Yield: 4 thick slices

Cornbread

Print

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.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Fat Daddio's Anodized Aluminum Square Cake Pan, 6 Inch x 6 Inch x 3 Inch
• 
  Sturdy Metal Handle Non-Stick 6 Cup Large Premium Silicone Muffin Pan
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 

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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