This small batch cornbread recipe is perfect for 4 slices. It’s a great traditional, moist and mildly sweet small cornbread recipe for 2 to 4 people. Also, this is part of our Bakery, Bread, and Sides categories.
Small Batch Cornbread Ingredients
Some of the ingredients for this small batch cornbread recipe are adjustable; however, there are key reasons for some of them. So, keep reading to see their significance.
- Some Southerners will prefer white cornmeal, instead of yellow, which is perfectly fine as an even swap. I always use a brand name like Marth White’s Yellow Cornmeal mix.
- The addition of the flour makes it less coarse. However, for those who prefer a lot of grit, use less flour and more cornmeal.
- Surprisingly, it’s the Buttermilk that makes this cornbread small batch perfectly moist and not dried out.
- Finally, it uses a modest amount of sugar that provides a pleasing, mild sweetness. Also, you can opt to just leave it out. It uses less than most recipes yet, it still is recognizable as a small batch sweet cornbread.
Cornbread Goes with Recipes Like These
Cornbread goes great with these recipes as well with others.
- Ham and Beans
- 4 Easy Ways of Recipe for Cooked Cabbage
- Cornbread and Beef Stew
- Southern Cooked Cabbage in a Skillet
- Cabbage Soup
- Ham and Scalloped Potatoes
Baking Pan Sizes for Small Batch Cornbread
Overall, you can bake this recipe in a small loaf pan, a small 5-inch skillet, a 6-inch cast iron skillet, or other small baking container. Lodge is a classic brand for cast iron skillets.
Other Cornbread Related Posts
- Sweet Cornbread Muffins
- Large Cast Iron Skillet Cornbread 12 Inch (12 slices)
- Average Size Cast Iron Skillet Cornbread 10 Inch (8 slices)
Nutritional Values of this Cornbread Recipe
There are about 288 calories per slice of this small batch sweet cornbread. Gradually reducing down the amount of sugar has been repeatedly tested over a period of several years during the 1970s. It was finalized in the 1980s to be about half the amount shown in other typical, sweet cornbread recipes. Also, more detailed nutritional values are shown in the <Print Recipe> option.
Conclusion of Sweet Small Batch Cornbread Recipe
In summary, you’ve seen how to make a small batch cornbread that serves 4 slices very well. Then, you’ve learned about using flour to reduce the grittiness of the old timey cornmeal texture. Also, you read about how the buttermilk makes it moist. And, finally, you saw the option of sugar as a modest amount so it’s still a small batch sweet cornbread. So, since this is a complete 25 minute process, plan to make it for a wonderful change!
Small Cornbread Recipe
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Ingredients
- ⅓ cup all-purpose flour
- ⅔ cup yellow cornmeal mix (or white)
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup sugar
- 1 large egg
- ⅔ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 2 Tbsp vegetable oil
Instructions
- Preheat oven to 400°F.
- Add all dry ingredients and mix thoroughly.⅓ cup all-purpose flour, ⅔ cup yellow cornmeal mix, 1½ tsp baking powder, ½ tsp salt, ¼ cup sugar
- Add in the final ingredients and mix by hand to create a basic batter.1 large egg, ⅔ cup buttermilk, 2 Tbsp vegetable oil
- Determine the baking container like a small loaf pan or a 5 to 6-inch iron skillet. Oil the chosen baking container. Scrape and pour entire batter into it.
- Bake at 400°F, middle shelf, uncovered, for about 15 minutes. Cut into 4 slices, and serve.
Fantastic cornbread recipe. It was perfect for the 3 of us.