Cornbread Minis Recipe

So, I was working from home the other day, scavenging my freezer for something to eat for lunch when I stumbled upon a tupperware of frozen turkey chili. Score! The chili was great, but I needed something to go with it. Luckily, I ended up with the perfect accompaniment: this Cornbread Minis Recipe.

Cornbread Minis Recipe

I know a lot of people enjoy various things with chili: tortilla chips, pasta, etc. Personally, my favorite thing to go with chili is corn bread or muffins. I’ve been baking corn muffins up the last several times because I can be impatient and the muffins just bake faster than bread. Not to mention muffins are easier to share and freeze for later.

Cornbread Minis Recipe

Sometimes, I freeze the leftover corn muffins I make the same day I do the chili, but there were no corn muffins to be found in my freezer. I considered baking a whole batch of muffins. But that seemed like a bit much and my corn meal was running low. That’s when inspiration (or curiosity) struck. Could I possibly convert one of my Cake Mini recipes into a Cornbread Mini Recipe?

Cornbread Minis Recipe

I took one of my Cake Mini recipes, did some simple updates, and decided to test out the depression cake trick (vinegar & baking soda) for leavening.

Cornbread Minis Recipe

The experiment was a success! So successful, in fact, that I ate both mini corn muffins. I just had to drizzle them with a little local honey first. Mmm…

It’s not pictured here, but my favorite local honey is by Cloister Honey.

Cornbread Minis Recipe

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Cornbread Minis Recipe

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 1x


If you have the time and ingredients, I’d probably just bake up a whole batch of corn bread or corn muffins. But, if you’re ever feeling a little lazy, cooking for just yourself, or running low on baking ingredients, definitely give this recipe a whirl. This Cornbread Minis Recipe is just a little faster and more convenient…and, is even made without eggs or butter, thanks to the Depression-Cake trick I learned recently in my cake mini recipe.
The recipe makes enough for two people who want a small piece of corn bread or for one person who wants a lot (or another for later). They’re perfect with chili or even with breakfast.
*Vegetarian* *Vegan options listed below*


  • 3 tablespoons corn meal
  • 2 tablespoons flour of choice (I like unbleached all purpose for this one)
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons milk (or use vegan substitute)
  • 1 tablespoon flavorless oil (for example: canola)
  • 1/4 teaspoon white vinegar


  1. Pre-heat oven to 350 degrees F. Prepare two ramekins with non-stick spray.
  2. In a medium bowl, combine and then whisk together corn meal, flour, sugar, salt, and baking soda until even distributed.
  3. In another medium bowl, combine and then whisk together milk, oil, and vinegar until evenly mixed.
  4. Mix wet ingredients into the dry ingredients until just combined, careful to not overmix. Batter will be lumpy. Evenly distribute batter between the two ramekins.
  5. Bake 14-16 minutes, or until top is just golden brown and corn bread is cooked through (when a toothpick inserted into the center comes out clean).

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Cornbread Minis Recipe

Happy baking! Hope you enjoy this easy Cornbread Minis Recipe 🙂

What’s your favorite kind of chili? Turkey, beef, vegetarian, tempeh…anything else?

17 thoughts on “Cornbread Minis Recipe”

  1. We make chili frequently and, though I generally find it fairly simple to whip up a whole pan of bread, I think these cornbread minis are adorable. The limited ingredient list is awesome, as I sometimes fail at planning ahead.

    What size ramekins do you generally use? I really want to get some.

    • Aww thanks girl! 🙂 So, I just measured my ramekin, and it has a slightly wider top section (just about 1/4 or 1/8″ of the top height). The main section is 3 inches in diameter, and it holds exactly 1 cup of liquid.

      The ramekin size probably doesn’t have to be exactly the same, but if it were different, I would think it would only affect baking time.

      This past weekend, I made Depression Cake minis in my Le Creuset petit au gratin dishes (, and they cooked up perfectly, but took a little less time because of the different distribution.

      Hope you like them! 🙂

  2. I was going to ask the same question – where did you buy those ramekins? I like yours because they have more depth than others I’ve seen.

    • Crate and Barrel. But I don’t see any available online right now. 🙁 They usually do them seasonally. I believe I got the red ones last year around Christmas. They do have some ramekins on C&B right now, but not the same style/size/shape.

  3. Found you in a google search looking for Cornbread for Two. I made these to go with some leftover soup tonight. I thought I had messed up somehow as the batter was runny & thin, then found I forgot the baking soda. Added that and waited 5 minutes to let it do it’s thing. My ramekins were 3 inches across but only held a little over a half a cup each. At first I wasnt sure I liked them. But they grow on you. It is good for a small batch or if you are out of eggs. Will make them again proper and see how they go. 🙂 Thanks.

  4. Hi Diane,

    I found you while searching for cornbread for two also, as i am really the only one in my family who wanted cornbread this evening and i was trying to get through some leftover greens, pork chops and mashed potatoes, and i really didn’t want to make a big batch of cornbread i found your website and and tried the cornbread omg, these were great, just the right amount, a did add the honey inside the batter again these were great. I don’t usually write comments but i had to this time.


    • Hi Renee, So glad to hear you liked this recipe. I came up with it since sometimes I’m also the only one who wants cornbread! A dash of honey sounds like a great addition. Thank you for leaving a comment with feedback and for checking out my recipe. 🙂 I have recipes for cake minis too. 😉

  5. I commented above after my first batch. Just popped by to say I make these all the time now and it is my fave cornbread. I like the texture bettter than others and it is moist enough to not crumb all over the place. We used to split our cornbreads in half and then butter and honey them but this is already sweet and moist and flavorful enough to just eat as is. Thanks! :0)

  6. Awesome recipe, quick and tasty – and nice option for people who live alone. While ramekins are nice, mine baked up beautifully in silicone muffin cups.

  7. Sometimes I get such a craving for cornbread! This is a “miracle” recipe” in that only milk is needed besides the cupboard staples. I double the recipe and bake it in my antique Griswold cast iron 6-1/2″ skillet. Perfect, and enough for one very hungry person or two moderate eaters. Thanks for this recipe. Now I’m off to try your eggless cake!- Kimberly, Mount Vernon, Ohio

    • Hi Kimberly! So glad you liked the recipe. And thank you for sharing that this bakes well doubled in a cast iron skillet. I’ll have to try that sometime. Hope you like the cakes! The chocolate is my personal favorite. 🙂 Thanks for stopping by!


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