Small Batch Cornbread Recipe That’s Quick and Delicious

Cornbread is a comforting classic that brings warmth and a touch of southern charm to any meal. But what if you don’t need a whole panful and want something quick, fresh, and perfectly sized for just a few servings?

This small batch cornbread recipe is your answer! It’s perfect for those cozy nights when you crave that golden, crumbly bread without the guilt of leftover slices.

Whether you’re pairing it with chili, soup, or simply enjoying it with a pat of butter and honey, this recipe yields just enough to satisfy without waste.

Easy to whip up and bursting with flavor, this cornbread recipe uses simple pantry staples and a few handy techniques to make your baking foolproof. Plus, it bakes quickly, so you won’t be waiting long to enjoy its tender crumb and slightly crisp edges.

Dive in and discover how delightful small batch baking can be!

Why You’ll Love This Recipe

This recipe is designed with convenience and taste in mind. Here’s why it stands out:

• Perfect portion size: Makes about 4 servings, ideal for singles, couples, or small families.
• Quick prep and bake time: Ready in under 30 minutes from start to finish.
• Simple ingredients: Uses basic pantry staples you likely already have.
• Moist and tender crumb: Achieved by balancing cornmeal and flour with buttermilk or milk for richness.
• Versatile: Great on its own or as a side for a variety of dishes.

This small batch cornbread is a no-fuss, reliable recipe that consistently delivers that delightful, slightly sweet corn flavor you crave.

Ingredients

• ½ cup yellow cornmeal (medium grind preferred)
• ½ cup all-purpose flour
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk (or whole milk with 1 tsp vinegar as substitute)
• 1 large egg
• 2 tablespoons melted butter (plus extra for greasing)

Equipment

• 6-inch cast iron skillet or small baking dish (around 8×4 inches)
• Mixing bowls (one large for dry ingredients, one for wet)
• Measuring cups and spoons
• Whisk or fork for mixing
• Rubber spatula for folding ingredients
• Oven mitts for safe handling of hot skillet

Instructions

1. Preheat your oven to 400°F (200°C). Place your cast iron skillet or baking dish inside the oven while it heats to get it nice and hot.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together to ensure even distribution of the leavening agents.
3. In a separate bowl, whisk the egg, then add the buttermilk and melted butter. Mix until smooth and fully combined.
4. Pour the wet ingredients into the dry mixture. Gently fold together with a rubber spatula just until combined. Avoid overmixing to keep the cornbread tender.
5. Carefully remove the hot skillet from the oven using oven mitts. Add a small pat of butter and swirl to coat the bottom and sides.
6. Pour the batter into the hot skillet or baking dish, spreading it evenly. The batter may sizzle slightly — that’s a good sign!
7. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool for 5-10 minutes. Serve warm with butter, honey, or your favorite toppings.

Tips & Variations

“For the best texture, avoid overmixing your batter. A few lumps are perfectly fine and help keep the cornbread tender.”

• Buttermilk substitute: If you don’t have buttermilk, combine ½ cup whole milk with 1 teaspoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Add-ins: Try adding ¼ cup corn kernels, diced jalapeños, or shredded cheddar cheese for extra flavor.
• Sweeten it up: Increase sugar to 3 tablespoons for a sweeter cornbread or drizzle with honey after baking.
• Vegan variation: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and non-dairy milk with vegan butter to make this recipe vegan-friendly.
• Storage: Store leftovers wrapped tightly at room temperature for 2 days or refrigerate for up to 4 days. Reheat in the oven or toaster oven for best texture.

Nutrition Facts

Serving Suggestions

This small batch cornbread pairs wonderfully with a variety of dishes. Consider these ideas:

• Serve alongside a hearty bowl of chili, like a classic vegetarian chili or a warming 2 Batches of Vegetarian Chili Recipe.
• Pair it with creamy soups such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for a comforting meal.
• Enjoy it as a simple snack with a spread of vegan butter or honey, or alongside fresh salads like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Conclusion

Small batch cornbread is an absolute game-changer when you want that fresh-from-the-oven taste without committing to a large pan. This recipe strikes the perfect balance between ease, flavor, and portion control, making it ideal for quick meals or cozy snacks.

With just a handful of ingredients and minimal prep, you can enjoy warm, tender cornbread anytime.

Whether you’re a seasoned baker or just starting out, this recipe offers a reliable way to satisfy your cornbread cravings without leftovers. Plus, its versatility invites you to experiment with add-ins and pairings, making every bite uniquely yours.

For more wholesome, easy meal ideas, check out our other recipes such as the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Recipes No Tofu: Delicious Plant-Based Meals. Happy baking!

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