Small Batch Cornbread

Sometimes you just need a little homemade cornbread to go with dinner, and this Small Batch Cornbread is perfect for that. It’s soft, moist, and slightly sweet, with creamed corn mixed right into the batter. Everything comes together in one bowl, and you can have nine golden squares ready in about 40 minutes. Serve it warm with butter, a drizzle of honey, or alongside your favorite bowl of chili..

• Just nine squares: A smaller batch that’s perfect for everyday dinners.
• Soft and moist: Creamed corn and buttermilk give the cornbread a tender texture.
• A little sweetness: Just enough sugar to balance the corn flavor.
• Easy to make: Mix everything together and bake in a square pan.
• Gluten-free option: Use 1:1 gluten-free flour in place of all-purpose flour.

• Cornmeal: Gives the cornbread its classic corn flavor and texture.
• All-purpose flour: Helps create a soft, tender crumb. You can also use 1:1 gluten-free flour.
• Sugar: Adds sweetness and balances the cornmeal.
• Kosher salt: Brings out the flavor of the other ingredients.
• Vegetable oil: Keeps the cornbread moist and tender.
• Buttermilk: Adds richness and a slight tang. Unflavored kefir works too.
• Egg: Helps hold the batter together and gives the bread structure.
• Baking powder: Helps the cornbread rise as it bakes.
• Creamed corn: Adds moisture, sweetness, and little pieces of corn throughout.

• Prepare the pan: First, preheat the oven to 375°F and butter an 8-by-8-inch or 9-by-9-inch baking dish.
• Mix the wet ingredients: Next, whisk together the buttermilk, egg, creamed corn, sugar, and vegetable oil in a mixing bowl.
• Add the dry ingredients: Then, fold in the cornmeal, flour, baking powder, and salt. Mix gently until everything comes together.
• Bake: Pour the batter into your prepared dish and bake for 25 to 30 minutes. Once the top turns golden brown, check the center with a toothpick.
• Cool and serve: Finally, let the cornbread cool for 10 minutes before cutting into nine squares. Serve warm with butter or honey.

• Don’t overmix the batter: Stir the dry ingredients into the wet ingredients just until combined. Otherwise, the cornbread can turn out dense.
• Use creamed corn: This adds moisture, a little sweetness, and tender pieces of corn throughout the bread. Plus, it helps keep every bite soft.
• Try buttermilk or kefir: Both add a slight tang and help give the cornbread a tender texture. Either option works well.
• Choose your baking dish: An 8-by-8-inch pan gives you thicker squares, while a 9-by-9-inch pan makes thinner pieces. Because the batter spreads out more in the larger pan, start checking it a few minutes early.
• Check with a toothpick: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cornbread is ready.
• Let it cool: Give the cornbread 10 minutes to cool before slicing. That way, the squares hold together better.

• Room Temperature: Store leftover cornbread in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep the cornbread in an airtight container in the refrigerator for up to 5 days. For the best texture, warm individual squares before serving.
• Freezer: First, wrap individual squares tightly in plastic wrap. Then, place them in a freezer-safe bag or container and freeze for up to 3 months.
• Reheating: Warm individual pieces in the microwave for 10 to 20 seconds. Alternatively, place them in a 300°F oven until heated through. Finish with a little butter before serving.