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.
Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.
Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety.
The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?
I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.
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.
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.
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.
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.
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. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
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.
The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist 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.
The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
A hoecake is cornbread made minimalist—a thin, unleavened round made from the simplest batter (cornmeal, water, and salt), crisp at the edges, glistening on both sides from the fat it was fried in, golden in patches.
In 1892, a Times correspondent, after enumerating the many types of corn-based breads eaten in Virginia, noted, "It will be observed that in none of them is sugar used. There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them."
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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