Small batch cornbread in a loaf pan
This small batch cornbread is made in a loaf pan. It yields 8 little squares perfect for 2-4 people.
Servings: 8 slices
- ½ cup cornmeal
- ½ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter melted
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 1 large egg yolk
- ½ cup buttermilk
Preheat the oven. 400F then either line an 8.5x4.5 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.
Calories: 167Calories | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg