My Easy Mini Cornbread Recipe was developed to be added to my THANKSGIVING CORNBREAD STUFFING. I made sure that I made plenty of batter so we could also enjoy the cornbread on its own. How cute are these mini cornbreads? I am fairly sure I saw the baking tin at Sur Le Table. When I saw it, I was not exactly sure when I would use it but I knew I would find ways to use it. Don’t you agree that this is a super cool way to serve cornbread as a side for your meal.
The cornbread recipe is pretty traditional. The dry ingredients are all purpose flour, corn meal, baking soda and baking powder. The wet ingredients are buttermilk, eggs and butter. Just like when you bake desserts, the wet ingredients and dry ingredients are mixed together. Then, poured into whatever baking vessel you plan to use. It is really that simple. But it is so good.
Cornbread recipes can be versatile. I have made a number of different cornbread recipes including a CORNBREAD made with non-fat yogurt; a PUMPKIN HONEY CORN BREAD; a JALAPENO CHEDDAR CHEESE CORNBREAD – I made this one so many years ago that I did not even remember making it – but it looks good and I will need to pull this one out again; and a CAST IRON SKILLET CORNBREAD that I have not made in a long time either. This recipe also included fresh corn colonels added to the batter. What I will now have to try to make is a gluten free version since I am joining my wife’s in her new diet regimen.
The dry ingredients.
The cornbread batter poured into the baking tin.
The cornbreads after coming out of the oven.
The Easy Mini Cornbread Recipe.
Easy Mini Cornbread Recipe
This super cute mini cornbread loaves are the perfect side for any meal.
- 2 1/2 Cups All-purpose flour
- 1 1/2 Cups Ground Cornmeal
- 6 tsp Baking powder
- 3/4 tsp Baking soda
- 3 tsp Sugar optional
- 2 1/2 cups Buttermilk
- 3 whole Eggs beaten
- 1 1/2 Sticks Butter melted and divided
Preheat oven to 375°F.
Meanwhile, in a large bowl, whisk cornmeal, all-purpose flour with salt, baking powder, baking soda, and sugar (if using).
In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.
Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.
Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.
Let cool for about 15 minutes in skillet, then serve warm.