Small Batch Cornbread For Two
Want freshly baked bread for a simple meal for one or an intimate dinner for two? This small-batch cornbread recipe is the perfect side.
Servings (Adjustable):
Calories: 281kcal
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Ingredients
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 ¾ teaspoons baking powder
- 2 tablespoons melted butter
- 1 large egg yolk
- ½ cup milk
- ½ teaspoon fennel seeds optional
Instructions
- Preheat the oven to 350°F. and grease a 6-inch rectangular or similar size square baking dish.
- Add in a small mixing bowl the flour, cornmeal, sugar, salt, baking powder and fennel seeds (if using) and whisk to combine.
- Mix in another small mixing bowl, the butter, egg yolk and milk.
- Pour the wet ingredients into the dry and stir just until combined.
- Pour the batter into the prepared pan.
- Bake for 25 - 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time will vary depending on the pan size used.
Notes
In order to get the best flavor and texture in your cornbread, it's important to use high-quality cornmeal. Look for a brand that is finely ground and has a consistent texture, as this will help to ensure that your cornbread turns out perfectly every time.
It's important to avoid over-mixing the batter when making sweet cornbread. This can result in dense, heavy bread that lacks the light, fluffy texture that you're looking for. Instead, mix the ingredients just until they are well combined, and then stop.
For this small-batch recipe, we recommend using a 6-inch square or 5x7-inch baking dish. A 6.5-inch cast iron skillet will work too. Adjust baking time as needed.
Nutrition
Calories: 281kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 536mg | Potassium: 138mg | Fiber: 2g | Sugar: 18g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 154mg | Iron: 2mg
Equipment
