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Small batch cornbread in loaf pan
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4.86 from 7 votes

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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Side Dish
Cuisine: American
Servings: 8 slices
Calories: 167Calories


  • 8.5x4.5 loaf pan


  • 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