Why does the recipe use only an egg yolk?

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.

What is the 'Spoon and Level' method?

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.

Single Serve Cornbread (Small Batch)

Single serve cornbread on a plate cut in half.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Kathleen Hansen
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
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

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: 1/2 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

Find it online: https://kathleenscravings.com/single-serve-cornbread/