Skip to Content

Cornbread Recipe For One or Two

This slightly sweet cornbread pairs well with chili and soups and is just the right size for one or two people. Dip it in a glass of buttermilk for a truly Southern snack.

This recipe for Corn Bread comes from The Ultimate Cooking For One Cookbook: 175 Super Easy Recipes Make Just For You by Joanie Zisk of OneDishKitchen.com.

It’s an easy recipe to follow and make and you probably have the ingredients in your pantry and fridge right now.  It’s the perfect size for baking in a toaster oven if you have one, but of course, you can always bake it in a regular-sized oven, too.

Cornbread freezes well, so if you find that the generous portion is too much for one, wrap half well in plastic wrap and freeze.  It should last for a few months.

Print Pin
4.29 from 28 votes

Corn Bread For One or Two

This single-serving recipe delivers a slightly crumbly, perfectly sweet and buttery Corn Bread. It can be baked in a 6.5" cast-iron skillet or similar-sized baking dish. It is the perfect side for soups and stews and is so tasty you'll want to eat it all in one sitting.
Course Breads
Cuisine American
Keyword corn bread, cornbread, southern
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 1 serving
Calories 591kcal
Author Joanie Zisk

Ingredients

  • 2 ½ Tablespoons butter melted
  • ¼ cup 1% milk
  • 1 large egg
  • ¼ cup plus 1 Tablespoon yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  • Preheat oven to 400°F.
  • In a medium bowl, whisk together melted butter, milk, and egg.
  • In a separate medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
  • Add cornmeal mixture to milk mixture and stir just until flour is moistened.
  • Pour batter into a 6.5” cast-iron skillet greased with oil or butter and spread evenly.
  • Bake 22 minutes until top is golden brown and a toothpick inserted in the center comes out clean.  Enjoy warm.

Video

Notes

Excerpted from The Ultimate Cooking For One Cookbook Cookbook by Joanie Zisk. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.

Nutrition

Serving: 1 | Calories: 591kcal | Carbohydrates: 59g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 980mg | Fiber: 1g | Sugar: 29g

The Ulitmate Cooking For One Cookbook

There are times in our lives when we don’t need to make a full recipe of such-and-such.  It could be because we are single or because the family is out.  Just because we are alone does not mean that we cannot cook something just for ourselves.

The Ulitmate Cooking For One Cookbook: 175 Super Easy Recipes Made Just For You by Joanie Zisk is there for us when we only want to cook for one.  This cookbook would be great for college students or those who have just flown the coop and are starting out on their own.

It includes information about essential kitchen equipment, tips and techniques for cooking for one, how to avoid wasting food, stocking your kitchen, how to read a recipe, and simple cooking for one.

There are seven chapters devoted to the 175 recipes and they include Breakfast, Side Dishes, Chicken Main Dishes, Beef and Pork Main Dishes, Fish and Seafood Main Dishes, Vegetarian Main Dishes, and Desserts.

Some of the recipes in the book are Overnight French Toast Casserole With Streusel Topping, Italian Pasta Salad, White Chicken Chili, Shrimp and Sausage Jambalaya, Chickpea Curry, Peach Crisp, and Deep Dish Chocolate Chip Cookie.

Got Cornmeal? I’ve got recipes!

Previous
Keto Chicken Curry
Next
Instant Pot White Chicken Chili
Recipe Rating




Wendy Stovall

Monday 18th of January 2021

I made this using oil instead of butter, and used 4 cupcake liners in a patty pan. I cooked them for 18 minutes, but 16 minutes might have been better as they were a bit dry. I liked the taste being a little on the sweet side. I took a photo but I don’t have an Instagram account to share them.

Pam

Saturday 2nd of January 2021

I love a recipe for small portion cornbread! I do prefer a more rustic cornbread, this was a little too cake-like texture for me. I will use more stone ground cornmeal and less flour next time. I used buttermilk and no sugar. I still enjoyed it very much and can't wait to try again with my modifications!

Lynda

Saturday 2nd of January 2021

I am glad you enjoyed it. Please come back and let me know how your version turns out. Thanks!

Shell

Wednesday 25th of November 2020

The egg ratio in this recipe was off for my taste. It came out rather spongy and springy, unlike regular cornbread. I think next time I would look for a full batch recipe.

Emily

Monday 9th of November 2020

Can this be made without the egg?

Lynda

Tuesday 10th of November 2020

I would think that the answer would be NO.

Bonnie Carmichael

Tuesday 8th of September 2020

Sorry no picture because we scarfed ot with our homemade chili. It was perfect! Thank you! 5 star!

Lynda

Tuesday 8th of September 2020

You're welcome. I made a batch of it tonight myself.