Cornbread for one and other single serving baked goods seem great in theory - quick, portion-controlled deliciousness.
However, many of the single serving cornbread recipes I found needed to be baked in the oven, which I dislike because of the longer cook time and wasted energy.
I tried making cornbread in the microwave with little success. In general, if a microwaved baked good does not contain sufficient fat, the result can be squishy, dry, and gummy. Microwave baked goods that actually taste good contain absurd quantities of fat, often 2 tablespoons per individual serving, in order to mimic the tenderness of actual baked goods.
To resolve these problems and to satisfy my cornbread craving, I decided to use a pan to make a single serving of soft, buttery cornbread. No oven required!
Cornbread for One
- 2 tablespoons of cornmeal
- 2 tablespoons of flour
- ½ teaspoon of baking powder
- 1 tablespoon of butter, melted
- ¼ cup of milk
- optional: salt, sweetener
- Add cornmeal, flour, and baking powder to a small bowl.
- Add butter and milk. Gently stir to combine. Do not overmix.
- Heat up butter, oil, or cooking spray in a small pan over medium heat.
- When the pan is hot, pour in the batter. Cook for 1-2 minutes.
- Flip over to cook the other side. Cook for 1-2 minutes.
- Remove the cornbread from the pan. Serve immediately.
- Cornmeal: Required for cornbread. Different from corn flour.
- Flour: Required for cornbread. I used all-purpose flour. Substituting whole wheat or oat flour should be okay. If you use self-rising flour, do not add baking powder/soda or salt or else the cornbread will be too salty.
- Baking powder: Makes cornbread fluffy. Different from baking soda. However, in this context, substituting 1/4 teaspoon of baking soda works. Omitting baking powder/soda altogether will result in a flat, tasty corn tortilla.
- Butter: Makes cornbread buttery and delicious. Substituting 1 tablespoon of oil works, but the cornbread will take on the flavor of the oil and not be buttery.
- Milk: Makes batter more liquid. I used whole milk. Substituting skim, 1%, or 2% milk would also work. Substituting water works in a pinch.
- Salt, sweetener: You can add 1/8 teaspoon of salt if you would like saltier cornbread. You can add 1-2 teaspoons of sweetener if you would like sweeter cornbread.
Microwave Cooking Instructions
You can cook this recipe in a small mug in the microwave, but the texture and taste will not be as good.
If you use butter, first add 1 tablespoon of butter and 1/4 cup milk to the mug. Microwave for 30 seconds to melt the butter and heat up the milk. Then, add in the dry ingredients. If you use oil, it does not matter whether you add the wet or dry ingredients first. Gently stir to combine the wet and dry ingredients. Microwave for 1 minute on high to cook.
Step by Step Photos
I get a spoon and a 1/4 cup (4 tablespoon) measuring cup. First, I spoon cornmeal into the measuring cup until about half full. Then, I fill the rest of the measuring cup with flour. You can also use a regular 1 tablespoon measuring spoon.
Normally, you should melt butter in a small bowl in the microwave. In this case, I melt the butter in the pan I will use to cook the cornbread. Heat the butter over medium heat. Swirl the pan until the butter coats the pan and melts completely. Turn off the heat.
If you want multiple servings of cornbread, you could try scaling the recipe and cooking it in a large pan, but you might have trouble flipping the cornbread over.
If it's cold enough to use an oven, you can make sweet potato cornbread. Feel free to omit the sweet potato and spices for a normal cornbread recipe.