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.
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.
Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.
While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn't present. Because butter doesn't make the bread as moist as oil does, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.
Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.
Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients.Stir until they are just moistened.Add an extra egg yolk, even if the recipe doesn't call for an egg.
Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor.
Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like. Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!
Olive oil can be substituted for vegetable oil or butter in any recipe. After creating our Little House inspired olive oil cake, we decided to try olive oil in cornbread. This recipe is a hit! This cornbread is sweet, moist and with the help of a pre-heated cast iron pan, crispy on the edges.
Most people in the South, from white farmers to slaves, made multiple forms of cornmeal breads. Baked corn pones, skillet-baked Johnny cakes, ash cakes and hoe cakes cooked on hoe blades or griddles – “hoe” was an 18th century word for a griddle.
Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.
Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.
Make-Ahead: You can make this recipe up to 1 day ahead of time before serving. How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.
A. Cornbread contains fibre, which is not easily digested or absorbed by the body and passes through the digestive system relatively intact. Fibre also controls bowel motions by softening and increasing the weight and size of the stool, all of which make it easier to pass stool.
You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.
Eggs play multiple roles in our favorite baked goods. They bind, stiffen, and provide structure. Additionally, they add a fatty richness and flavor. More importantly, they act as a leavener, helping baked goods to rise and become nice and fluffy.
While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.
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.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
