Description

This small batch cornbread loaf is the perfect recipe for when you need just a few slices of golden, moist, and flavorful cornbread. Made with simple pantry staples, it’s quick to prepare and bakes beautifully in a loaf pan. Ideal for weeknight dinners, cozy breakfasts, or as a side for soups and stews.

Ingredients

Scale

Dry Ingredients:
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup buttermilk (or milk with 1/2 tsp lemon juice)
- 1 egg, lightly beaten
- 2 tbsp unsalted butter, melted

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a small loaf pan (approximately 8×4 inches).
Mix dry ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
Blend ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until moistened. Avoid overmixing.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cornbread to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For a sweeter cornbread, increase the sugar to 1/3 cup.
Additions like shredded cheddar cheese, diced jalapeños, or corn kernels can be mixed into the batter for extra flavor.
Store leftovers in an airtight container for up to 3 days at room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Cuisine: American

Nutrition

Calories: 140
Sugar: 5g
Sodium: 180mg
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: Small batch cornbread loaf, easy cornbread loaf recipe, small loaf pan cornbread, cornbread for two, homemade cornbread loaf, simple cornbread recipe, moist cornbread loaf