This small-batch cornbread is the perfect easy cornbread recipe when you are looking for all the homemade comforts of sweet cornbread but have a smaller group to feed.
Since you’re here, I know you’ll love these Strawberry cheesecakes with Oreo crust, Nutella brownies in a loaf pan, Keto peanut butter fudge, Small batch baked chocolate donuts and also this Small batch brownie cookie recipe.
This delicious cornbread in a loaf pan recipe produces a golden brown loaf with subtle honey notes. It makes for the perfect accompaniment to those summertime celebrations, pull this out for any smaller 4th of July, Labor Day, or Memorial day picnics / BBQs and I promise you it won’t last long.
This is the best small batch cornbread ever
If you haven’t tried homemade cornbread before, you are going to love this one! A buttery golden bread with the right balance of flavor and the perfect cornmeal to flour ratio, this summer recipe makes for the perfect snack or side to go with summertime picnics, BBQ’s or chili’s, soups, or stews in the fall.
And if we’re honest there is nothing better than cornbread straight out of the oven is there?! And this small-batch recipe delivers all that flavor and texture without wondering what to do with leftovers the following day when it is all dry and crumbly. So next time you need a cornbread for two recipe make sure to try this one out!
Why you need to make this recipe!
- It takes less than 30 minutes to make.
- You’ll get 8 delicious slices.
- Uses minimal ingredients.
- Simple pantry staples.
- No mixer required.
- Sweet corn flavor.
- Perfect dish for labor day, Memorial Day, or even 4th of July.
- No need to worry about what to do with dry crumbly cornbread leftovers the following day.
Ingredients for this cornbread recipe
Here are the ingredients you will need to make this sweet cornbread recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Cornmeal – A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency.
- All purpose flour – To get a recipe as close to the one I am sharing here, try using a kitchen scale and weigh your flour.
- Baking powder & baking soda – Helps the bread to rise by adding some leavening.
- Salt – Just a little to bring out the complexity of flavors.
- Butter – You can use either salted or unsalted butter, but you need to make sure you use really cold butter.
- Honey & brown sugar – This gives the bread a touch of sweetness it needs to balance out the corn and bread flavors.
- Egg yolk – This binds everything together and helps add fat and increase richness.
- Buttermilk – The buttermilk will add moisture to the cornbread as well as help activate the leavening agents. Just make sure it is cold (see below for substitution).
What is cornmeal?
Cornmeal is made from finely ground dried yellow corn. The method used to process the corn determines its final texture. Typically stoneground corn produces a more coarse texture whereas steel rollers produce a finer almost flour-like consistency.
Cornmeal itself is typically gluten-free as in its pure state it is made from just corn. However, like most baked goods there is always a chance of cross-contamination, and traditional uses for cornmeal like muffins, bread, etc tend to have flours added to the mix that no longer make them gluten-free.
You can substitute the buttermilk by using a mixture of 2% milk with either freshly squeezed lemon juice or distilled white vinegar. The mixture won’t get as thick and creamy as buttermilk, but it will perform its role just as well.
Combine together 1 cup of 2% milk with 1 tablespoon of freshly squeezed lemon juice or distilled white vinegar to get your homemade buttermilk. Let this mixture sit at room temperature for 5 – 10 minutes. You will know it is ready when you notice that it has slightly thickened and you see small curdled pieces mixed in there. You can use this in this recipe instead of the buttermilk at a 1:1 ratio.
How to make small-batch cornbread in a loaf pan
This is how you can make cornbread in a loaf pan. Make sure to scroll down to the recipe card for the full detailed instructions!
- Combine the dry ingredients together in a bowl.
- Whisk together the wet ingredients in a separate bowl.
- Pour the dry mixture over the wet mixture and whisk.
- Add the mixture to a loaf pan.
- Bake in the oven and allow to cool.
- Drizzle with honey.
Frequently asked questions – FAQ
What is cornbread texture and consistency?
Cornbread is a more dense and gritty bread. It is dense yet super moist and buttery and pairs amazingly with chili and soups.
How to store cornbread?
Store your cornbread in an air-tight container at room temperature for up to 5 days or store in the fridge for up to 7 days, but I very much doubt they will last that long!
Can I freeze cornbread?
Allow your cornbread to cool down to room temperature. Once cool, store in an air-tight container and place in the freezer for up to 3 months.
When ready to enjoy, thaw overnight in the fridge and microwave until warm all the way through.
I love placing it in the air fryer to reheat it thoroughly. It makes it crunchy on the outside and moist on the inside.
Topping ideas for small batch cornbread
Another great thing about cornbread, is the base recipe is so forgiving you can get really creative with your toppings to create a taste sensation that is even more delicious to eat. Why not try:
- A drizzle of honey
- A generous spread of butter
- Combine the two to get a seriously addictive honey butter
- Chopped jalapenos
- Cheddar cheese, the sharpness of the cheese really compliments the breads base flavor.
What to serve with cornbread
Your options for what to serve with cornbread are quite literally endless. The ones I think you are going to love I have listed below, but if you have any other favorites please let me know in the comments below, I’m always on the lookout for new ways to enjoy this delicious bread!
- Crumbled into chili.
- Topped on cheddar broccoli soup.
- The perfect accompaniment to any bean dish.
- Grilled or BBQ meats, especially chicken.
- Caramelized onions, the flavour just goes!
- And if there do happen to be any leftovers, you can use it for cornbread stuffing.
Small batch cornbread in a loaf pan
If you made this loaf pan cornbread and enjoyed it, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Small batch cornbread in a loaf pan
- 8.5×4.5 loaf pan
- Preheat the oven. 400F then either line an 8.5×4.5 inch loaf pan with parchement paper or spray with cooking spray then set aside.
- In a medium bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt then set aside.
- In a large bowl, whisk the melted butter, brown sugar and honey together until smooth. Add in the egg yolk and the buttermilk and whisk again to combine.
- Pour the dry mixture over the wet mixture and whisk just until the flour disappears. Pour in the prepared loaf pan and bake in the preheated oven for 18-19 minutes.
- Let the corn bread cool down for 10 minutes before pulling it out of the loaf pan and letting it cool down fully in a cooling rack. Drizzle with honey and enjoy.
How to store cornbread?Store your cornbread in an air-tight container at room temperature for up to 5 days or store in the fridge for up to 7 days, but I very much doubt they will last that long!
Can I freeze cornbread?Allow your cornbread to cool down to room temperature. Once cool, store in an air-tight container and place in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and microwave until warm all the way through.
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