This Single Serve Cornbread recipe is a super small batch cornbread recipe that is baked up in a ramekin that serves just 1-2 people. The batter is easy to mix up, uses only 8 simple ingredients, and the results are a cornbread for one that is the perfect side dish for dinner.
⭐Why I Love It:
- Super Small Batch Cornbread Recipe - I love that this single serve cornbread recipe serves just 1-2 people so I can satisfy my cornbread craving and have an easy side for dinner without lots of leftovers.
- No Mixer Needed - Because it's such a small amount of batter, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Perfect Summer Side Dish - Cornbread is a classic summer side in my mind! I love serving it alongside these super tender Instant Pot Ribs.
🥘Ingredients
- Melted Butter - This adds both moisture and flavor!
- Milk - I used whole milk for the best flavor! But you can use another milk.
- Egg Yolk - Using only the egg yolk helps keep the recipe small.
- Yellow Cornmeal -
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- White Granulated Sugar - Just a small amount of sugar is needed.
- Baking Powder - This is the leavener to help the cornbread rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness. If you use table salt, then I would cut the amount by half.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Cornbread
This recipe for Single Serve Cornbread is easy to mix up with no mixer and using under 10 easy ingredients.
Photo 1 - Mix together melted butter, milk, and egg yolk.
Photo 2 - Stir in the flour, cornmeal, sugar, baking powder, and salt to form a batter.
Photo 3 - Grease a ramekin and add the batter.
Photo 4 - Bake until set on top and a toothpick in the center should come out clean or with just a few moist crumbs (no wet batter.
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim).
- Don't Over Bake - Cornbread is done when a toothpick inserted comes out clean or with a few moist crumbs.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg yolk keeps the recipe super small while adding fat and flavor. You can use the leftover egg white to make a single serve recipe like this Single Serve Confetti Cake for dessert or Single Serve Pancakes for breakfast.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Cornbread (Small Batch)
This Single Serve Cornbread recipe is a super small batch cornbread recipe that is baked up in a ramekin that serves just 1-2 people. The batter is easy to mix up, uses only 8 simple ingredients, and the results are a cornbread for one that is the perfect side dish for dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1-2 servings
- Category: Side, Single Serve
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 tablespoons melted unsalted butter
- 3 tablespoons milk, I used whole milk
- 1 egg yolk
- 3 tablespoons yellow cornmeal
- 3 tablespoons all purpose flour, spooned and leveled
- 1 tablespoon white sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
Instructions
- Prep - Preheat the oven to 350°F and grease a large ramekin with butter.
- Mix Wet Ingredients - In a bowl, whisk together the melted butter, milk, and egg yolk.
- Add Dry Ingredients - Add the cornmeal, flour, sugar, baking powder, and salt. Mix to combine.
- Add to Ramekin - Pour into the greased ramekin and spread into an even layer.
- Bake - Bake in the preheated oven for 15-18 minutes (adjust for your ramekin size). The cornbread is done when a toothpick inserted in the center comes out clean with only a few moist crumbs (no wet batter).
- Enjoy - Allow to cool for a few minutes before removing from the ramekin (it’s easiest to remove will still pretty warm). Serve with extra butter to slather on top and enjoy!
Notes
Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ cornbread
- Calories: 226
- Sugar: 7.5 g
- Sodium: 267.7 mg
- Fat: 11.3 g
- Trans Fat:
- Carbohydrates: 26.9 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 115.6 mg
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