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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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