Small Batch Cornbread

This post may contain affiliate links. Please read my disclosure policy.

This Small Batch Cornbread is perfect for a small group. It’s buttery, moist, fluffy and baked in a standard loaf pan!

Small Batch Cornbread Slices on a wire rack

This Small Batch Cornbread is the perfect recipe to make if you live alone or only have a few people to feed. It’s fluffy, moist, buttery and perfect alongside any meal. It’s also super quick to make and will be ready to eat in under 30 minutes!

If you’re looking for more small batch bread recipes, try my Small Batch Focaccia, Small Batch Cinnamon Rolls or Small Batch Dinner Rolls!

Ingredient Breakdown

Granulated sugar – provides sweetness and texture.

All-purpose flour – this gives the cornbread structure.

Cornmeal – provides structure and gives the cornbread its corn flavor. I prefer to use stone ground yellow cornmeal.

Baking powder and baking soda – both are necessary to help the cornbread rise.

Salt – enhances flavor.

Buttermilk – adds flavor and moisture.

Vegetable oil – adds moisture.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Egg – binds the ingredients and provides structure.

Small Batch Cornbread cross section

How To Make Small Batch Cornbread

1. In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.

2. In a small bowl combine the buttermilk, vegetable oil, melted butter and egg.

3. Fold the wet ingredients into the dry ingredients until just combined.

4. Pour the cornbread batter into a parchment lined 9×5 inch loaf pan. Bake at 375°F for 18 minutes or until a toothpick comes out clean. Serve warm. Store Small Batch Cornbread in an airtight container for up to 3 days at room temperature.

Small Batch Cornbread in a loaf pan

Pro Tips For Small Batch Cornbread

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cornbread batter otherwise it will develop too much gluten and be dense/gummy!
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

Frequently Asked Questions


What’s the difference Between Northern and Southern Cornbread?

Northern cornbread is made with sugar while Southern cornbread usually is not. Northern cornbread is also typically cakier.

What’s the Best Type of Cornmeal To Use For Cornbread?

Yellow stone ground cornmeal is best for cornbread because it provides stronger corn flavor. Do not be confused with corn flour or cornstarch.

Can I Make This Cornbread Gluten Free?

Yes! Replace the all-purpose flour with a 1:1 gluten free flour blend and be sure to use a certified gluten free cornmeal in case of cross contamination.

Small Batch Cornbread Slices on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Print Pin
5 from 4 votes

Small Batch Cornbread

This Small Batch Cornbread is perfect for a small group. It's buttery, moist, fluffy and baked in a standard loaf pan!
Course Breakfast, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 small slices
Calories 168kcal
Author Maria Azzarelli

Equipment

  • 1 9×5 inch loaf pan

Ingredients

  • 75 g (1/4 cup + 2 tbsp) granulated sugar
  • 60 g (1/2 cup) all-purpose flour
  • 60 g (1/2 cup) cornmeal
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 120 g (1/2 cup) buttermilk
  • 30 g (2 tbsp) vegetable oil
  • 28 g (2 tbsp) unsalted butter, melted
  • 1 egg

Instructions

  • Preheat oven to 375°F. Grease a 9×5 loaf pan and line with parchment paper.
  • In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.
  • In a small bowl combine the buttermilk, vegetable oil, melted butter and egg.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Pour the cornbread batter into a parchment lined 9×5 inch loaf pan. Bake for 18 minutes or until a toothpick comes out clean. Serve warm.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Small Batch Cornbread in an airtight container for up to 3 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 168kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 158mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Calcium: 38mg | Iron: 1mg

Similar Posts

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating