Cornbread Recipe For One or Two
Sometimes you want homemade cornbread without ending up with half a pan of leftovers. This small batch cornbread recipe for two is perfectly sized for a cozy dinner, whether you’re serving chili, soup, barbecue, or fried chicken. It bakes up with a tender crumb and classic cornbread flavor using simple pantry ingredients.
This cornbread recipe comes from The Ultimate Cooking For One Cookbook: 175 Super Easy Recipes Made 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 you can also bake it in a regular-sized oven.
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.
Why Make a Small Batch?
A full pan of cornbread isn’t always practical. This recipe is ideal when you’re cooking for one or two people, want fresh cornbread with dinner, or simply don’t want leftovers sitting on the counter for days.
What Pan Should I Use?
A 6-inch cast iron skillet, a small baking dish, or two ramekins all work well for this recipe. If using a muffin pan, divide the batter evenly between two or three muffin cups and begin checking for doneness a few minutes early.
Ingredients
For this easy recipe, you need the following 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
How To Make Cornbread
- Preheat oven to 400°Fahrenheit.
- 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 the cornmeal mixture to the milk mixture and stir just until the flour is moistened.
- Pour the batter into a 6.5” cast-iron skillet greased with oil or butter and spread evenly.
- Bake 22 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
If you love cornbread in all its forms, be sure to try my other delicious variations. You’ll enjoy my crispy Homemade Hushpuppies, fragrant Sweet Cornbread with Rosemary, perfectly portioned Small Batch Sweet Cornbread, and spicy Jalapeño Cornbread. Each one adds a different flavor twist to this classic favorite.
Corn Bread For One or Two
Ingredients
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!FAQs
Yes. Double every ingredient and bake in an 8-inch square pan or 8-inch cast iron skillet.
Yes. Wrap individual pieces tightly and freeze for up to 3 months.
Absolutely.
This batter can be baked as three cornbread muffins. Bake at the same temperature, but start checking them after about 12 to 15 minutes since muffins cook more quickly than a small skillet of cornbread.
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 on essential kitchen equipment, tips and techniques for cooking for one, how to avoid food waste, how to stock 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 Cookies.
Last Bite
Cooking for one or two? This easy cornbread recipe is made just for you! Save it to Pinterest for later, share it with a friend who loves small-batch baking, or leave a comment below to let me know how it turned out. Fresh, warm cornbread in minutes—no leftovers required!
Love this recipe! Perfect for empty nesters! Thank you, tedious to downsize recipes