Name: Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Southern
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

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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.

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

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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

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.

Cornbread

How to make Cornbread for Two: