This slightly sweet cornbread pairs well with chili and soups and is just the right size for one or two people. Dip it in a glass of buttermilk for a truly Southern snack.
This recipe for Corn Bread comes from The Ultimate Cooking For One Cookbook: 175 Super Easy Recipes Make Just For You by Joanie Zisk of OneDishKitchen.com.
It’s an easy recipe to follow and make and you probably have the ingredients in your pantry and fridge right now. It’s the perfect size for baking in a toaster oven if you have one, but of course, you can always bake it in a regular-sized oven, too.
Cornbread freezes well, so if you find that the generous portion is too much for one, wrap half well in plastic wrap and freeze. It should last for a few months.
🥘 Ingredients
For this easy recipe, you need the following ingredients:
In a medium bowl, whisk together melted butter, milk, and egg.
In a separate medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt. Add cornmeal mixture to milk mixture and stir just until flour is moistened.
Pour the batter into a 6.5” cast-iron skillet greased with oil or butter and spread evenly.
⏲️ Baking Time
Bake 22 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Corn Bread For One or Two
This single-serving recipe delivers a slightly crumbly, perfectly sweet and buttery Corn Bread. It can be baked in a 6.5" cast-iron skillet or similar-sized baking dish. It is the perfect side for soups and stews and is so tasty you'll want to eat it all in one sitting.
4.32 from 38 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 22 minutesminutes
Total Time: 27 minutesminutes
Servings: 1serving
Calories: 591kcal
Author: Lynda – Southern Kissed
Ingredients
2 ½Tablespoonsbuttermelted
¼cup1% milk
1large egg
¼cupplus 1 Tablespoon yellow cornmeal
¼cupall-purpose flour
2Tablespoonsgranulated sugar
¼teaspoonbaking powder
¼teaspoonkosher salt
Instructions
Preheat oven to 400°F.
In a medium bowl, whisk together melted butter, milk, and egg.
In a separate medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
Add cornmeal mixture to milk mixture and stir just until flour is moistened.
Pour batter into a 6.5” cast-iron skillet greased with oil or butter and spread evenly.
Bake 22 minutes until top is golden brown and a toothpick inserted in the center comes out clean. Enjoy warm.
There are times in our lives when we don’t need to make a full recipe of such-and-such. It could be because we are single or because the family is out. Just because we are alone does not mean that we cannot cook something just for ourselves.
The Ulitmate Cooking For One Cookbook: 175 Super Easy Recipes Made Just For You by Joanie Zisk is there for us when we only want to cook for one. This cookbook would be great for college students or those who have just flown the coop and are starting out on their own.
It includes information about essential kitchen equipment, tips and techniques for cooking for one, how to avoid wasting food, stocking your kitchen, how to read a recipe, and simple cooking for one.
There are seven chapters devoted to the 175 recipes and they include Breakfast, Side Dishes, Chicken Main Dishes, Beef and Pork Main Dishes, Fish and Seafood Main Dishes, Vegetarian Main Dishes, and Desserts.
Some of the recipes in the book are Overnight French Toast Casserole With Streusel Topping, Italian Pasta Salad, White Chicken Chili, Shrimp and Sausage Jambalaya, Chickpea Curry, Peach Crisp, and Deep Dish Chocolate Chip Cookie.
Cornbread is a relatively calorie-dense food with nearly 200 calories for a standard serving (60 grams). However, cornbread is not merely a utility bread much like sandwich bread. Instead, it is viewed as a stand-alone side dish often served with a BBQ platter or chili.
While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.
Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread! Stop blending as soon as all the ingredients are mixed together.
But you may have a question: Just what counts as a serving? It's a great question. It can be easy to consider too much as a single serving, especially with tasty foods we like. A serving is a measured amount of food or drink, such as one slice of bread or one cup (eight ounces) of milk.
The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.
Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.
As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.
We found that if you leave the batter to sit at room temperature for 10 to 15 minutes before baking it, the cornmeal has some extra time to absorb flavor from the other ingredients and the leaveners (baking powder and baking soda) get a head start.
An Extra egg will tend to make a firmer, more cakelike texture to your cornbread. This may make it less of a traditional cornbread and less likely to crumble.
You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.
If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half. For cornbread though water is probably best.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.
While some types of bread can be high in fat, cornbread is generally a low-fat option. One slice of cornbread has around 6 grams of fat, less than half the amount in one slice of white bread. The fat content can be even lower when made with skim milk and low-fat butter.
Cornmeal, the primary component of cornbread, is a whole grain. Whole-grain meals supply essential fibre to the diet. Even though cornbread has a good amount of fibre, it is still not recommended for weight loss due to its high carbohydrate content. However, it will not raise your weight if consumed in moderation.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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