Small Batch Cornbread

This small batch cornbread is soft, buttery, and slightly sweet with a tender crumb and golden edges. Made with buttermilk and a little honey, this easy homemade cornbread recipe bakes in a loaf pan and makes just 4–6 servings. It’s perfect when you want fresh cornbread without making a whole pan!

 

I love homemade cornbread, especially served warm with a little honey butter or alongside a big bowl of chili. But sometimes I don’t need an entire 8-inch pan of cornbread sitting around. That’s why I created this small batch cornbread recipe that bakes in a loaf pan instead.

I wanted this version to have a soft, moist texture with just enough sweetness without tasting like cake. I used a combination of granulated sugar and honey for sweetness, along with buttermilk to help keep the crumb tender. And instead of using a whole egg, I opted for just the yolk, which adds richness without adding too much liquid to this smaller batch.

One of my favorite things about this recipe is that you don’t need a mixer or any special equipment. Just whisk together the dry ingredients, combine the wet ingredients, and stir everything together. It’s a simple, from-scratch recipe that’s easy enough to make on a busy weeknight!

Why This Recipe Works

• Perfect small batch size. Baked in an 8½ × 4½-inch loaf pan, this recipe makes just 4 servings, so you’re not left with a whole pan of cornbread.
• Soft, tender texture. Buttermilk and melted butter help create a moist, tender crumb.
• Just the right amount of sweetness. A combination of honey and granulated sugar gives this cornbread a slightly sweet flavor without making it taste like cake.
• No mixer required. All you need are two mixing bowls and a whisk to make this easy homemade cornbread.
• Ready in about 30 minutes. With just 10 minutes of prep time, you can have warm, homemade cornbread on the table in no time!

Ingredients You’ll Need

You only need a few basic pantry ingredients to make this small batch cornbread.

• Fine yellow cornmeal: I recommend using finely ground cornmeal for a softer, more tender texture. Coarsely ground cornmeal will give the cornbread a grittier texture.
• All-purpose flour: Be sure to measure your flour correctly by spooning it into your measuring cup and leveling it off. For the best results, use a kitchen scale.
• Baking powder: Make sure your baking powder is fresh so your cornbread rises properly.
• Baking soda: Works with the acidity in the buttermilk to help the cornbread rise.
• Salt
• Unsalted butter: Melt the butter and let it cool slightly before mixing it with the other ingredients. I prefer unsalted butter so I can control the amount of salt in the recipe.
• Granulated sugar
• Honey: I like adding a little honey for extra sweetness and flavor. You can also drizzle a little more over the warm cornbread when serving.
• Egg yolk: Make sure your egg yolk is at room temperature.
• Buttermilk: Use room-temperature buttermilk so it combines easily with the melted butter. If you don’t have buttermilk, you can make a quick substitute using milk and lemon juice or vinegar. Read how to make homemade buttermilk.

How to Make Small Batch Cornbread

This easy cornbread recipe comes together in just a few minutes! The key is to avoid overmixing the batter so your cornbread stays soft and tender.

Step 1: Prepare the oven and pan

Preheat your oven to 400°F (204°C).

Lightly grease an 8½ × 4½-inch loaf pan with butter or nonstick cooking spray. You can also line the pan with parchment paper, leaving a little overhang on the sides to make removing the cornbread easier.

I like using a loaf pan for this recipe because it’s the perfect size for a smaller batch of cornbread. You can use a larger loaf pan but the bread won’t be as thick.

Step 2: Whisk together the dry ingredients

In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Whisking helps evenly distribute the leavening ingredients throughout the batter so your cornbread rises evenly.

Make sure there aren’t any large lumps of flour before adding the wet ingredients.

Step 3: Combine the wet ingredients

In a separate bowl, whisk together the melted butter, granulated sugar, honey, egg yolk, and buttermilk until combined.

Make sure the melted butter has cooled slightly before adding the egg yolk. You don’t want the butter to be so hot that it starts cooking the egg.

I also recommend using room-temperature buttermilk. Cold buttermilk can cause the melted butter to firm up into small pieces when the two are mixed together.

Step 4: Make the cornbread batter

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or whisk, gently stir until the ingredients are just combined and no dry streaks of flour remain. The batter may look slightly lumpy, and that’s perfectly fine!

Don’t overmix the batter. Too much mixing develops gluten in the flour, which can make your cornbread tough instead of soft and tender.

Step 5: Bake the cornbread

Pour the batter into your prepared loaf pan and spread it into an even layer.

Bake for approximately 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, continue baking for a few more minutes before checking again.

Keep in mind that baking times may vary slightly depending on your loaf pan and oven.

Step 6: Cool and serve

Allow the cornbread to cool in the pan for about 10 minutes. If you lined the pan with parchment paper, use the overhanging edges to gently lift the cornbread out.

Slice and serve while still warm! I love serving this cornbread with a little softened butter and an extra drizzle of honey. For a little extra sweetness, try with my cinnamon honey butter!

Recipe Tips

• Use finely ground cornmeal. For a softer cornbread, I recommend fine yellow cornmeal instead of coarse cornmeal. Coarse cornmeal creates a more noticeable gritty texture, which isn’t what I’m going for with this recipe.
• Don’t overmix the batter. Once you add the wet ingredients to the dry ingredients, stir just until combined. Overmixing develops gluten, which can make the finished cornbread dense and tough.
• Use room-temperature ingredients. Let your egg yolk and buttermilk come to room temperature before mixing. This helps the ingredients combine smoothly and prevents the melted butter from solidifying when added.
• Measure the flour correctly. Too much flour can make your cornbread dry. For the most accurate results, weigh your flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level it off without packing it down.
• Don’t overbake. Because this is a smaller batch, it can dry out if left in the oven too long. Start checking at 20 minutes and remove it once a toothpick inserted into the center comes out clean or with a few moist crumbs.

How to Store and Freeze Cornbread

This small batch cornbread is best served warm from the oven, but you can store or freeze leftovers to enjoy later!

Storing at Room Temperature

Let the cornbread cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days. Keep it well wrapped to prevent it from drying out. To reheat, warm individual slices in the microwave for approximately 10–15 seconds, or until heated through.

Freezing Baked Cornbread

Cornbread freezes well, making it a great option for preparing ahead of time. Allow the cornbread to cool completely, then wrap individual slices tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or airtight container.

Freeze for up to 3 months for best quality. When you’re ready to enjoy a slice, thaw it overnight in the refrigerator or at room temperature before reheating.

How to Reheat Frozen Cornbread

You can reheat cornbread directly from frozen! Preheat your oven to 350°F (177°C). Place the frozen cornbread slices on a baking sheet and cover loosely with aluminum foil to keep them from drying out. Heat for approximately 10–15 minutes, or until warmed through. Thicker slices may take a little longer. You can also microwave individual frozen slices in short intervals until warm.

Recipe FAQs

More Recipes To Try

Love baking smaller portions? Here are a few more of my favorite small batch recipes that are perfect when you’re cooking for just one or two people or simply don’t need a full batch!

• Small Batch Biscuits – Buttery, flaky biscuits made from scratch without a big batch of leftovers.
• Small Batch Cinnamon Rolls – Just four soft, gooey cinnamon rolls topped with sweet cream cheese frosting.
• Small Batch Pumpkin Muffins – Moist, warmly spiced pumpkin muffins made in one bowl with no mixer needed.
• Mini Coffee Cake – A tender, buttery coffee cake baked in a loaf pan with a delicious cinnamon streusel topping.