Need a comforting bread for a simple meal for one or an intimate dinner for two? This small-batch cornbread recipe is the perfect side dish for any meal and is sure to become a new favorite.
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There's nothing quite like the smell of freshly baked cornbread drifting through your home. And when it comfort food, cornbread is a perfect choice.
Not only is it easy to make, but it's also a great way to use up any leftover cornmeal you might have on hand. Plus, if you're cooking for two, a small batch of cornbread is just the right size to enjoy as a side with a hearty bowl of slow-cooked chili or a simple green salad.
So, if you're looking to whip up a delicious, homemade cornbread for two, this is a recipe that you're sure to love.
Cornbread doesn't have to be complicated. With just a few simple ingredients, you can whip up a delicious sweet cornbread recipe!
Here's what you'll need to make this side.
- all-purpose flour
- yellow cornmeal
- granulated sugar
- baking powder
- melted butter
- egg yolk
The full list of ingredients and instructions are in the recipe card below so that you can create your own heavenly small-batch cornbread today. So don’t delay – gather your ingredients and get cooking! You won’t regret trying this delectable treat!
This easy-to-follow recipe will provide the perfect amount of cornbread for two people – it's great as a side dish or snack. Plus, you won't have to worry about leftovers spoiling before they're eaten!
Add the flour, cornmeal, sugar, salt, and baking powder to a small mixing bowl.
In another small bowl, mix the melted butter with the egg yolk and milk.
Pour the wet ingredient mixture into the dry mix and stir until just combined.
Pour the batter into a small greased baking pan. Mini loaf pans work great!
Bake until the top is golden brown and the bread is set in the center.
While this basic cornbread recipe is delicious on its own, there are plenty of ways to customize it to your liking. Try adding in some diced jalapeño peppers for a spicy kick, or stir in some diced onions and diced bell peppers for a more savory flavor. You can also mix in some grated cheese or chopped herbs to give your cornbread an extra burst of flavor.
For those looking for something on the sweeter side, try adding some brown sugar or honey to add that extra hit of sweetness. If you'd prefer something more on the savory side, adding some scallions will do the trick!
- Use a good quality cornmeal. In order to get the best flavor and texture in your cornbread, it's important to use a high quality cornmeal. Look for a brand that is finely ground and has a consistent texture, as this will help to ensure that your cornbread turns out perfectly every time.
- Don't over-mix the batter. It's important to avoid over-mixing the batter when making sweet cornbread. This can result in a dense, heavy bread that lacks the light, fluffy texture that you're looking for. Instead, mix the ingredients just until they are well combined, and then stop.
- Use the right baking dish. For this small-batch recipe, we recommend using a 6-inch square or 5x7-inch baking dish. A 6.5-inch cast iron skillet will work too. Adjust baking time as needed.
This small-batch cornbread is a versatile side dish that pairs well with a wide range of dishes. Try serving it alongside a hearty bowl of slow-cooked chili or a warm bowl of Italian minestrone soup, or enjoy it as a simple snack with a pat of butter.
The best way to store leftover cornbread is to wrap it tightly in plastic wrap, place it in an airtight container, and store it in the refrigerator. It should keep for up to 4 days.
To reheat, simply place the slices on a baking sheet and warm them in the oven at 350°F for about 10 minutes.
One serving of cornbread is typically considered to be one slice or ⅛ of a 9-inch square pan. The exact size will vary depending on the recipe, but it's usually around 2 ounces.
Adding an extra egg to cornbread can make it richer, denser, and more moist. It can also help bind the ingredients together better and give the bread a more cake-like texture. The extra egg will also add more protein and fat to the finished product.
The choice is based on personal preference. Using buttermilk in place of milk will give the cornbread a richer flavor and a softer texture. Both options are delicious and you can't go wrong with either one.
Southern cornbread is typically made with white or yellow cornmeal and is more cake-like, while Northern cornbread is usually made with coarse-ground yellow cornmeal and has a more crumbly texture. Northern cornbread often contains fewer eggs, while Southern recipes are generally sweeter and may include bacon grease or lard.
For more easy bread recipes, check out some of these.
Small Batch Cornbread For Two
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 ¾ teaspoons baking powder
- 2 tablespoons melted butter
- 1 large egg yolk
- ½ cup milk
- ½ teaspoon fennel seeds optional
- Preheat the oven to 350°F. and grease a 6-inch rectangular or similar size square baking dish.
- Add in a small mixing bowl the flour, cornmeal, sugar, salt, baking powder and fennel seeds (if using) and whisk to combine.
- Mix in another small mixing bowl, the butter, egg yolk and milk.
- Pour the wet ingredients into the dry and stir just until combined.
- Pour the batter into the prepared pan.
- Bake for 25 - 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time will vary depending on the pan size used.