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.
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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.
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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This easy Chocolate Chip Zucchini Bread is loaded with semi-sweet chocolate chips, cinnamon, and shredded zucchini. It is a moist and tender zucchini bread recipe that is very simple to make. This recipe makes 1 loaf.
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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 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
- 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.
- 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.
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
