Small Batch Cornbread

Course Bread

Cuisine American

Keyword cast iron cornbread, cornbread for one, cornbread for two, mini cornbread

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 squares

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

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

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.