Mini cornbread loaves are a fabulous addition to any Summer BBQ, alongside ribs or BBQ chicken. In Winter, pair them with a big pot of chilli or stew. These mini cornbread loaves use simple pantry ingredients (no buttermilk!) and mix up with just two bowls and a spoon. They are make-ahead friendly and freeze well, too!
Mini cornbread loaves are a great option for Summer BBQs. Made with simple pantry items (cornmeal, flour, butter, milk, eggs, sugar and oil) and no buttermilk is needed for this one. A little shredded cheese is stirred into the batter and sprinkled on top, with a couple of jalapeño rounds to finish them off.
I love that this cornbread batter mixes up quickly with just a spoon and a bowl, for easy prep and cleanup. It’s perfect for a last-minute addition to any meal!
These mini cornbread loaves hold well once baked, so they are make-ahead friendly. They also freeze well to always have on hand.
Ingredients and substitutions
A few notes about the key ingredients …
Cornmeal – Regular yellow dry cornmeal is all you need for this cornbread.
Cheese – I’ve used shredded cheddar cheese here, but try it with Tex-Mex cheese blend, Pepper Jack, Monterey Jack, mozzarella or Gouda. I love the addition of cheese to cornbread as it adds flavour and contributes to nice, moist cornbread. That said, you can simply omit the cheese if you prefer.
Make it your own!
Stir some corn kernels into the batter or add some diced fresh or canned jalapeños or green chilis, for a spicier version. For a touch of smoky flavour, add some diced cooked bacon to the mix!
How to make mini cornbread loaves: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Add the dry ingredients to a medium bowl and whisk together.
Step 2: Add the shredded cheese to the dry ingredients and stir together.
Step 3: Stir the wet ingredients together in a small bowl.
Step 4: Add the wet ingredients to the bowl with the dry ingredients and stir together just until combined.
Step 5: Add the batter to the mini loaf pans, top with additional shredded cheese and a couple of jalapeño slices.
Step 6: Bake the mini loaves until golden and enjoy!
Recipe tips!
- Cornbreads typically lean sweet, and this one is no exception. If you know you’re not a sweet cornbread lover, reduce the sugar as recommended in the Recipe Card.
- Mini muffin pans vary in size. I’ve used individual mini loaf pans, but you can also use a mini loaf pan. They may vary in size, but simply follow the rule of filling only 50-60% full, and you’ll be good. Only the yield may change.
- My individual mini loaf pans are 3″x6″, so they are on the larger side. One mini loaf will typically serve 2 people (I like to slice it). If using an 8-cavity mini loaf pan, the loaf cavities are more like 3 1/2″ x 2 1/2″, so you should be able to fill 7 or 8 of them. This pan will produce smaller loaves that will generally feed one.
- I love to drizzle the loaves with a bit of honey or they are also nice served with a whipped honey butter.
What to serve with mini cornbread loaves
These mini cornbread loaves are a perfect accompaniment to BBQ ribs, pulled pork, jerk chicken or BBQ chicken. Just add coleslaw for a great dinner!
In Winter, I love them with a pot of chilli or a hearty stew, chowder or soup. Cornbread is also great with baked beans, red beans and rice or saucy, spicy dishes like shrimp creole or jambalaya.
Making ahead, storing and freezing
These moist cornbread loaves hold well, so they can easily be made earlier in the day. Store in an airtight container once cooled for up to 3 days
Cornbread also freezes well for up to 3 months.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Mini Cornbread Loaves
Ingredients
- 1 cup all-purpose flour, spooned and levelled
- 1/2 cup cornmeal
- 1/2 cup white granulated sugar, *see Note 1 below
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup cheddar cheese, shredded, well-packed
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup vegetable, canola or olive oil
- 1/2 cup + 2 Tablespoons milk
- 1 1/2 large eggs, *see Note 2 below
For topping before baking:
- 1/3 cup cheddar cheese, shredded
- jalapeño pepper slices
Instructions
- Preheat oven to 350F (regular bake setting/not convection or fan-assisted) and grease the mini loaf pans with cooking spray or brush with oil.
- In a large bowl, whisk together the 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup white granulated sugar, 2 1/4 teaspoons baking powder, and 1/2 teaspoon fine salt. Add 1/2 cup cheddar cheese to the dry ingredients and stir in. Set aside.
- In a medium bowl, mix together the 1/4 cup butter, 1/4 cup vegetable, canola or olive oil, 1/2 cup + 2 Tablespoons milk, and 1 1/2 large eggs.
- Add the wet ingredients to the bowl with the dry ingredients and mix together just until combined.
- Transfer the batter to your prepared loaf pans, filling each pan only 50-60% full. Top each mini loaf with a bit more cheddar cheese, then place 2 or 3 jalapeño pepper slices on top.
- Bake for 15-25 minutes until golden, and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow the loaves to cool in the pan for 10 minutes before removing to a cooling rack and serving. Serve with butter, honey butter and drizzled with honey, if desired.
- Store in an airtight container at room temperature up to 3 days or in the fridge for up to 1 week. The mini cornbread loaves will also freeze well for up to 3 months.
Notes
More cornbread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
