Making a small batch of homemade cornbread is a delightful way to enjoy a warm, comforting side without leftovers. This cornbread recipe for two yields tender, moist, and fluffy slices that pair perfectly with chili, soups, or a simple butter spread. Its quick preparation and straightforward ingredients make it an ideal choice for a cozy dinner or a special snack.
Ingredients
- ½ cup (60g) yellow cornmeal
- ¼ cup (30g) all-purpose flour
- 1 tablespoon granulated sugar (optional, for slight sweetness)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60ml) buttermilk or milk (see tips for substitutions)
- 1 large egg
- 2 tablespoons (30ml) unsalted butter, melted
- 1 tablespoon honey or maple syrup (optional, for extra moisture and flavor)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small ovenproof skillet or an 8-inch square baking dish.
- In a medium bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt until well combined.
- In a separate small bowl, beat the egg, then add the buttermilk (or milk), melted butter, and honey (if using). Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Pour the batter into the prepared skillet or dish, smoothing the top with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly for about 5 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.
Tips
- Substitutions: Use almond milk or soy milk in place of buttermilk for dairy-free options. Add a teaspoon of apple cider vinegar to plant-based milk to mimic buttermilk’s tang.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days or freeze for up to 1 month.
- Moisture tips: Adding a tablespoon of honey or maple syrup enhances moisture and flavor. Overbaking can make it dry, so check for doneness at the 20-minute mark.
- Common mistake: Overmixing the batter can lead to dense cornbread. Mix until just combined for a light, fluffy texture.
Serving Suggestions
This cornbread is perfect served warm alongside chili, hearty stews, or a fresh salad. Spread with butter and a drizzle of honey for a simple, comforting snack. It also pairs well with barbeque dishes or as part of a Southern-inspired brunch.
Variations
For a savory twist, add chopped jalapeños, shredded cheese, or cooked bacon bits to the batter before baking. You can also incorporate corn kernels or chopped green onions for added texture and flavor. For a sweeter version, mix in blueberries or chopped dried fruits, and serve with a dollop of whipped cream or yogurt.
Storage and Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to 4 days. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes or microwave for 20-30 seconds until heated through. Reheating keeps the cornbread moist and fresh-tasting, making leftovers just as delicious as freshly baked.
Frequently Asked Questions
Can I make this cornbread vegan?
Yes, substitute the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes). Use plant-based milk and ensure the butter is replaced with a vegan alternative or oil.
What is the best type of cornmeal to use?
Medium or fine grind yellow cornmeal works best for a tender crumb. Stone-ground cornmeal adds more texture and flavor but may require adjustments in baking time. Avoid overly coarse cornmeal for this small batch recipe.
Can I freeze the cornbread?
Absolutely. Wrap the cooled cornbread tightly in plastic wrap and foil, then freeze for up to one month. To serve, thaw at room temperature or reheat directly from frozen in a 350°F oven for about 15 minutes.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk. Let it sit for 5 minutes until it curdles slightly, then use as directed.
How do I tell when the cornbread is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. The edges may pull away slightly from the pan, indicating it’s ready.
Can I bake this in muffin tins?
Yes, spoon the batter into greased muffin tins to make cornbread muffins. Bake at 375°F (190°C) for 15-20 minutes or until golden and cooked through. Adjust baking time accordingly.
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