Cornbread is a classic comfort food with a golden crust and tender crumb, perfect for pairing with soups, stews, or enjoying on its own. This small-batch cornbread recipe is designed for two people, delivering all the flavor and texture you love without leftovers. It’s quick to prepare, bakes in just 20 minutes, and requires only simple pantry staples.
Ingredients
- 1/2 cup yellow cornmeal (fine or medium grind)
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/3 cup buttermilk (see Tips for substitution)
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 6-inch round cake pan, small oven-safe skillet, or two 8-ounce ramekins with butter.
- In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate small bowl or measuring cup, whisk together the egg and buttermilk until smooth. Stir in the melted butter.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon just until combined—do not overmix; a few lumps are fine.
- Immediately pour the batter into your prepared pan or ramekins, using a spatula to smooth the top.
- Bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cornbread cool in the pan for 5 minutes. Run a knife around the edges to release, then serve warm with butter, honey, or your favorite topping.
Tips
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/3 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
- No Cast Iron? No Problem: A 6-inch cake pan, two 8-ounce ramekins, or even a small loaf pan all work well. Adjust baking time slightly if using a deeper pan.
- Don’t Overmix: Stir just until the dry streaks disappear. Overmixing can make cornbread tough or dense.
- Make it Sweeter: Increase sugar to 2 tablespoons if you prefer a sweeter, more cake-like cornbread.
Serving Suggestions
- Chili Companion: Serve alongside a bowl of hearty chili for a classic combination.
- Breakfast Treat: Top warm cornbread with a pat of butter and a drizzle of honey or maple syrup for a cozy breakfast.
- Soup or Stew: Pair with chicken soup, vegetable stew, or gumbo to soak up flavorful broth.
- Simple Snack: Enjoy a wedge plain or with a spread of jam for an afternoon snack.
Variations
- Cheesy Cornbread: Fold in 1/4 cup shredded sharp cheddar before baking for a savory twist.
- Jalapeño Kick: Add 1 tablespoon finely diced jalapeño (seeds removed for less heat) to the batter.
- Herb Infused: Stir in 1 tablespoon chopped fresh chives, parsley, or thyme for an aromatic touch.
- Corn Kernels: Mix in 2 tablespoons of thawed frozen or drained canned corn for extra texture and sweetness.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Storage and Reheating
Let leftover cornbread cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. At room temperature, it will keep for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices individually in plastic and foil, then freeze up to 2 months.
To reheat, unwrap and microwave a slice on a plate for 10–15 seconds until just warm. Alternatively, place in a 300°F (150°C) oven for 8–10 minutes. For best results, add a pat of butter before reheating to keep it moist.
Frequently Asked Questions
- Can I double this recipe for more servings?
- Yes, this recipe doubles easily. Simply double all the ingredients and bake in an 8-inch pan or small skillet. Baking time may increase by 3–5 minutes; check for doneness with a toothpick.
- What if I don’t have buttermilk?
- You can make a quick substitute by combining 1/3 cup milk (whole or 2%) with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using. This gives the cornbread the tang and tenderness that buttermilk provides.
- Can I make this cornbread without eggs?
- Yes, you can replace the egg with 1 tablespoon of unsweetened applesauce or 1 tablespoon plain yogurt. The texture will be slightly different but still moist and delicious.
- Why is my cornbread dry or crumbly?
- Dry cornbread often results from overbaking or using too much cornmeal relative to the wet ingredients. Be sure to measure carefully and check for doneness a few minutes before the end of the suggested baking time. Using buttermilk and not overmixing also helps keep the cornbread tender.
- Can I use white cornmeal instead of yellow?
- Absolutely. White cornmeal works just as well and has a slightly milder flavor. The appearance will be lighter, but the taste and texture remain delicious.
- Is this cornbread sweet or savory?
- This recipe is lightly sweetened, striking a balance between Southern-style (less sweet) and Northern-style (sweeter) cornbread. You can adjust the sugar to your taste as noted in the Tips section.
Related
- Traditional Dutch Desserts Without an Oven: Step-by-Step Guide
- Traditional Dutch Pastries Without Nuts: Step-by-Step Guide
- Family Friendly This or That Questions: A Complete Guide
Cornbread Recipe for 2 People: Easy, Moist, and Delicious