Introduction

This Single‑Batch Cornbread recipe is made with my Bulk Dry Cornbread Mix, so you can bake fresh, cozy cornbread without measuring out a dozen ingredients every time. It’s perfect for busy families who want homemade sides with less mess and more consistency.

The bulk dry mix keeps everything balanced and ready to go. Just add your wet ingredients, stir, and bake. It’s beginner‑friendly, pantry‑friendly, and ideal for last‑minute dinners or a cozy weekend meal.

Because this is a single batch, you get just the right amount—warm, tender cornbread without leftovers piling up. It’s scratch baking made simple.

Why you’ll love this recipe

This single‑batch recipe keeps baking simple while still delivering classic, comforting cornbread flavor.

Just the right amount, no waste.
Fast and easy with fewer dishes.
Perfect for weeknight or weekend meals.
Consistent results from the Bulk Dry Mix.
Beginner‑friendly and family‑approved.

Helpful tips for the best results

Shake your bulk dry mix before scooping so the ingredients are evenly distributed. Stir just until combined to keep the cornbread tender.

Use room‑temperature ingredients for a smooth batter, and watch bake time closely. The cornbread should be golden on top and set in the center.

Ingredient Substitutions

These swaps are for the bulk dry mix only.

Gluten‑Free

Replace the all‑purpose flour with a 1:1 gluten‑free baking blend. Cornbread may be slightly more delicate.

Diabetic‑Friendly

Swap granulated sugar with a cup‑for‑cup sugar alternative. Texture may be a bit less tender.

Why having a bulk dry mix helps

Having a bulk dry mix on hand means faster baking, fewer dishes, and more consistent results. It turns your pantry into a ready‑to‑bake shortcut so you can make a single batch whenever you want without extra measuring.

Learn more in the Bulk Dry Cornbread Mix Page to see how this mix saves time and makes baking simpler for busy families.

How To Store

Room Temperature: Store cornbread in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 5 days in a sealed container.

Freezer: Freeze slices for up to 2 months in a freezer‑safe bag.

Recommended Containers: Airtight containers or freezer‑safe bags.

FAQ

Can I make this ahead of time?

Can I freeze the cornbread?

Can I double the mix?

Can I make it gluten‑free?

Single-Batch Cornbread

Moist, tender, and lightly sweet, this homemade cornbread comes together in minutes using my Cornbread Bulk Dry Mix. Just add a few simple wet ingredients for the perfect side to soups, chili, BBQ, or your favorite comfort meals.

Print Recipe

Prep Time 5

Cook Time 25

Cool Time 10

Total Time 40

Calories 190 kcal

Equipment

8×8-inch baking dish or 9-inch round cake pan
Large mixing bowl
Whisk or silicone spatula
Measuring cups and spoons
Wire cooling rack

Ingredients

1½ cups Cornbread Bulk Dry Mix
1 large egg
¾ cup milk
¼ cup butter melted

Instructions

Preheat the oven to 375°F (190°C). Grease or line an 8×8-inch baking dish or 9-inch round cake pan.
In a large bowl, whisk together the egg, milk, and melted butter until combined.
Add the Cornbread Bulk Dry Mix and stir just until no dry streaks remain. Do not overmix.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 20–25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.

Notes

Do not overmix the batter to keep the cornbread light and tender.
For a crispier crust, bake in a preheated cast-iron skillet.
Add shredded cheddar cheese, diced jalapeños, corn kernels, or cooked bacon for easy flavor variations.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.