Make this small batch cornbread recipe for two in just a few easy steps. A warm slice of cornbread with beautiful golden brown and tender crumb is the perfect side dish with crispy pan-fried chicken or a hot bowl of easy small batch Chili recipe. I guess I’m a comfort food purist when it comes to my cornbread, I like it plain with a little butter, add honey and it becomes dessert!

Want something smaller? Check out this cornbread for one which is scaled for a 5-inch cast iron skillet and made with the same with simple ingredients.

Homemade Cornbread in Cast Iron Skillet
the only cornbread recipe you need

This small batch recipe is my go-to for cornbread and it really does turn out every time. With a recipe so easy and tasty you will never buy a boxed mix again.

Click the recipe link at the top of the page to go straight to the printable recipe card, which includes ingredient amounts, a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.

Why make this recipe

Cornbread is so versatile and inexpensive, is the perfect choice with a hot bowl of chili or on its own with slathered in butter and drizzled in honey. Have a slice with my slow cooker cabbage, tasty green beans and potatoes or a rustic white bean stew.

Once you try my recipe I hope you agree this is the best cornbread recipe and the only one you need. If you like to cook in a slow cooker you might enjoy my small batch slow cooker cornbread recipe.

I’ve made this recipe in a cake tin, muffin tin, and glass pie plates, but it’s best made in the skillet.  My sweet little 7-inch small cast iron skillet that is the perfect size for me and my hubby.


Keep these ingredients in your pantry and fridge because once you make this recipe it will be your favorite cornbread recipe.

  • Cornmeal – Yellow Cornmeal is sweeter and has a stronger flavor than white cornmeal. The deeper flavor of the yellow cornmeal makes it perfect for cornbread.
  • Flour – the perfect cornbread needs the right flour to cornmeal ratio and I found a 1:1 bakes up just perfect, it’s not too dense and not too cake-like.
  • Sugar – Use a standard granulated sugar. A little sugar makes a slightly sweet cornbread so if you prefer less sweet you can reduce the sugar to your personal taste.
  • Butter – Use salted butter.
  • Egg – The egg makes the cornbread light and fluffy.
  • Baking Powder – Nothing fancy, just make sure it’s fresh
  • Salt – Use standard table salt
  • Milk – I use whole milk, but 2% is also okay to use. Sometimes I use buttermilk as a homage to dear old Mom.


Start by preheating your oven to 400 degrees F.

In a medium bowl mix together all the dry ingredients with a whisk ( love my dough blender) or fork.   Next, make a little indent in the middle of cornmeal mixture and add the wet ingredients; melted butter, beaten egg, and milk.

dry ingredients for slow cooker cornbread in bowl.

With a wooden spoon or dough, blender mix everything together, it only takes a few strokes to incorporate all the ingredients together. You should leave a few lumps in the batter, you don’t want a smooth consistency.

Mixed cornbread batter in bowl.

Pour the batter into a lightly greased and hot skillet( be careful and use mitts) You can melt the butter on the stove to heat up the skillet. Place in the center of the oven and bake for about 20 minutes.  Use a cake tester or toothpick to test for doneness.

Cornbread in 7-inch cast iron skillet.

Growing up my parents had a 10-inch Lodge skillet that was always on the stovetop or stored away inside the oven.  Everything from morning bacon and fried eggs to sizzling hamburger was made in that cast-iron skillet.  And the cornbread, oh the cornbread was so good! 


  • Remember to test your oven temperature using an oven thermometer like the one I use from CDN. Also always use an oven mitt when removing the skillet from the oven.
  • If you have any leftover cornbread, wrap it in plastic wrap or aluminum foil and store it on the counter for 1-2 days.
  • You can also make cornbread muffins with this recipe, just bake in a muffin pan.

Let me know if this isn’t the best and easiest homemade cornbread recipe you’ve made.

Can I use water instead of milk in homemade cornbread?

Well, If you are all out of milk, you could substitute water, but you need to add a little extra butter to make sure your cornbread turns out soft and moist. My advice is to stick with milk. Better to keep a small package of Horizon, or other shelf-stable milk product that doesn’t need refrigeration stored in your pantry for a milk emergency.

Can I make this in my Toaster Oven?

Yes, however, don’t use the cast iron skillet in your toaster oven, instead, pour the batter into a 6-inch cake pan or small loaf pan.

How to store cornmeal?

While it’s shelf-stable and has a long shelf life, cornmeal can go bad if it’s not stored properly. Cornmeal should be stored in an airtight container in a cool, dry place. If it’s exposed to too much moisture or heat, it will start to spoil. Keep out of warm damp conditions to avoid mold.
Once opened store in a Ziploc bag and place it inside an airtight container. Cornmeal can also be placed in an airtight container and stored in the freezer.

Cornmeal has a shelf life of up to two years when properly stored. However, its flavor and nutritional value will start to diminish after about one year.

If your cornmeal has gone bad, you’ll notice that it has a musty smell and/or a sour taste. If it’s been stored improperly, it may also be covered in mold. If you notice any of these signs, discard the cornmeal immediately.

What’s the difference between white and yellow cornmeal

The color of the cornmeal is based on the color of the corn kernel. Both types of cornmeal are equally nutritious and taste the same.

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Homemade Cornbread in Cast Iron Skillet

Easy Small Batch Cornbread Recipe

A quick homemade "turns out everytime" cornbread . Great with butter and honey for a sweet treat or enjoy with homemade chili.
Average Cost: $1.60 recipe / $.0.27 serving
4.50 from 59 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 191kcal
Author:Sydney Dawes


  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • cup granulated sugar
  • ½ teaspoon salt
  • 1 -3/4 teaspoons baking powder
  • 3 tablespoons melted butter
  • 1 large egg
  • ½ cup milk


  • Lightly butter a 6-inch round cake pan or 6-7 inch cast iron skillet and set aside.
  • Preheat oven to 400 degrees
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
  • Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top begins to turn a golden brown. Check for doneness by inserting a toothpick or cake tester into the center and it comes out clean.


  • Preheat Your Pan: Preheat your cast iron skillet or baking dish in the oven before pouring in the cornbread batter. This helps create a crispy, golden brown crust on the bottom of the cornbread.
  • Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a tough and dense cornbread. Stir the ingredients until they are just combined.
Serve warm with honey and butter or equally as good served plain.


Serving: 1g | Calories: 191kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 390mg | Fiber: 1g | Sugar: 11g
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Recipe Rating


  1. 5 stars
    Great! I’ve made it twice now and love the texture. I get 4 perfect little squares just right for dinner and lunch for 2 people. I’ve made it with regular milk and oat milk and it turned out just right. A note about cooking time. I cook mine in my oven style air fryer so as not to turn on my big oven for a lil cornbread lol. 375°F for 23ish minutes.

  2. 5 stars
    We loved this cornbread!!! There are only the 2 of us now that we’re long retired and our appetites are small so this was perfect! I didn’t have milk so subbed sour cream diluted with water but will use milk next time. I don’t think it made a difference. Thanks for the recipe.

  3. 5 stars
    This is the best small batch cornbread we’ve come across. I questioned the amount of baking powder but it bakes up high in the skillet and is light and fluffy. It is our go to recipe for serving with chili and soup.

  4. 5 stars
    Hello, This is my first time visiting your blog and I wish I had found it sooner. I am always on the lookout for small batch recipes and your blog is exactly what I have been looking for.

    This cornbread turned out great! I baked it for 25 minutes and both the texture and taste were on point. Love how easy it was to make this while I was also juggling other tasks in the kitchen. Thank you for a great recipe and I look forward to trying out many more recipes from your blog. <3

  5. Hello,
    Thank you for this recipe! I’ve made it several times and always good. I modified it slightly by adding garlic chives…hmmm, tasty. Plan to make it this year to use as part of a cornbread stuffing recipe.

  6. I did try this recipe. It didn’t rise,also had a gritty taste. I made a different recipe with the same baking powder and it called for baking soda also. It did rise but it didn’t have enough sugar. Plus I made enough for 4-6 people and it wasn’t eaten. It was too much. I just can’t made a decent cornbread. I don’t like jiffy, too sweet and crumbly. Maybe I need to get a different can of baking powder. I’ll try again, is there a way to mix it so it’s not gritty? Thanks for the recipe.

    1. As a rule cornbread has texture, Yellow cornmeal is coarser so you could use a White Cornmeal which is a little finer grind and this might give you the desired texture. Also check the baking powder is still active by putting about ½ teaspoon in a small bowl and then pouring about ¼ cup of boiling water of the baking powder. If the mixture bubbles up then the baking powder is good.

  7. 5 stars
    The o key thing I changed on this recipe was the sugar. I halved it because I don’t like too sweet corn bread but this turned out PERFECTLY! The ratios are spot on and you can fold in extra toppings before baking to match your dish. Saved to my favourites now. This is my go to now!!

  8. Hi Sydney,
    I have tried many cornbread recipes over the years and have never made a recipe twice. I made and follow your recipe, except I use 4 T butter instead of 3 just because I didn’t want to leave a pad of butter by itself. My husband and I loved it. We ate half with chili. The other half will be eaten with the leftover chili. Your recipe is just the right amount for us. It is also moist and enough sweetness for us. So glad I found your recipe. I won’t be looking for another cornbread recipes.

  9. 4 stars
    I have been looking for a cornbread recipe and found yours that is perfect for 2. My husband and I both agreed that this recipe is the best of all the ones I’ve tried. It went well with my chili. We now have enough chili and cornbread left to freeze for another meal for 2 of us. Thank your for sharing.

  10. This recipe came out so well. I was going to halve a full recipe, but glad I looked up this one instead.
    I melted the butter in the skillet as the oven was heating up, and that left a good layer of melted butter in the pan. That makes the outsides nice and crispy.

  11. I used this recipe to day, making it in a cast iron skillet It was delightful. This will now be my “go to” recipe for cornbrea!

    1. I made this corn bread a couple months ago and it was good i put jalapeno pepers and some blue cheese in with mine and used garic butter instead of reg.butter i left the sugar out though i dont like sweet cornbread

  12. This cornbread was really good. I like a sweet cornbread and this hit the spot. I added about a 1/2c of frozen corn to mine.

    1. Hi Lindsay,

      Thanks you for letting me know you like the recipe! I’m planning on making another batch of cornbread soon and will add the frozen corn, will be really good with chili. Thanks for the tip!