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.
How To Make Cornbread
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
Start by preheating your 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 cornmeal mixture to milk mixture and stir just until 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 top is golden brown and a toothpick inserted in the center comes out clean.
Corn Bread For One or Two
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
Nutrition
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!
Dianna Shelton says
How do I get the cookbook?
Lynda says
You can order it online. Here is my Amazon.com affiliate link if you wish to purchase it from Amazon: https://amzn.to/3nPZHtM.
Renee says
I prefer a country cornbread that’s not sweet. I’m glad you posted your recipe, though It’s a great guideline for reducing the ingredients. I soured the milk, used a little more self rising meal, 1/2 the flour, a pinch sugar, and added a couple pinches of soda. I baked it in a cast iron corn-stick pan for 12 minutes. I will use this recipe again and reduce the time further to 10 minutes. Delicious!
Wendy Stovall says
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.
Mary says
@Wendy Stovall,
I did four muffins as well and followed your advice of baking for 16 minutes. Perfection! Thank you!
Pam says
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 says
I am glad you enjoyed it. Please come back and let me know how your version turns out. Thanks!
Shell says
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 says
Can this be made without the egg?
Lynda says
I would think that the answer would be NO.
Bonnie Carmichael says
Sorry no picture because we scarfed ot with our homemade chili. It was perfect! Thank you! 5 star!
Lynda says
You’re welcome. I made a batch of it tonight myself.
Patty says
I used this as a guide to make gluten free mini corn dog muffins. Out of this world, with a simple sub of GF baking flour.
Lynda says
That’s so great to hear! Thanks for stopping by to share.
Elizabeth says
So Happy I stumbled upon this recipe. It was the perfect! Easy to make and better yet delicious~ Thanks so much.
Deidra says
This is the best little cornbread recipe! I made a small pot of chili beans for myself +1. Perfect cornbread for us! Thank you ?