Small Batch Cornbread
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Four squares of golden cornbread baked in a small cast iron skillet or a 5-inch dish.
Ingredients
- 3 tbsp salted butter divided: 2½ tbsp melted for batter, ½ tbsp for pan
- ¼ cup milk room temperature
- 1 large egg room temperature
- ¼ cup plus 1 tbsp yellow cornmeal
- ¼ cup all-purpose flour
- 2 tbsp sugar
- ¼ tsp baking powder
- ⅛ tsp salt
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 400°F. If you’re using a 6½-inch cast iron skillet, put it in the oven to heat up too.
- In one bowl, whisk the 2½ tablespoons of melted butter, the milk, and the egg. In another bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ones and stir just until combined. A few lumps are fine.
- Carefully take the hot skillet out of the oven, add the remaining ½ tablespoon of butter, and swirl it around the pan. If you’re using a 5-inch baking dish instead, just grease it; it doesn’t need preheating.
- Spread the batter evenly in the pan. Bake for 20 to 25 minutes, until golden and a toothpick in the center comes out clean or with a few moist crumbs.
- Let it rest for 5 minutes, then cut it into 4 squares.
Nutrition
Serving: 65g | Calories: 190kcal | Carbohydrates: 19g | Protein: 4.1g | Fat: 11g | Saturated Fat: 6.3g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 206mg | Potassium: 76mg | Fiber: 0.8g | Sugar: 7.1g | Vitamin A: 398IU | Vitamin C: 0mg | Calcium: 48mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 squares; ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.