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.

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Prep Time 5

Cook Time 25

Cool Time 10

Total Time 40

Calories 190 kcal

Equipment

8x8-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 8x8-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.