Small Batch Cornbread
This small batch cornbread is perfect when you only have a few people to feed. It's a quick and easy to make recipe that is slightly sweet, with a tender crumb.
Ingredients
- ¼ cup (56.75 g) butter melted and cooled
- ½ cup (120 g) buttermilk room temp
- 1 large egg room temp
- ¼ cup (50 g) granulated sugar
- 1½ teaspoon (1.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (60 g) yellow cornmeal
- ½ cup (62.5 g) all-purpose flour
Instructions
- Preheat the oven to 375 degrees. Spray and line a loaf pan with cooking spray and parchment paper.
- In a medium bowl whisk together melted butter, buttermilk and egg until light and fluffy.
- Add in sugar, baking powder, salt, cornmeal and flour and whisk until combined.
- Pour batter into prepared loaf pan. Bake for 18-22 minutes, or until light golden brown along the edges.
- Allow to cool slightly before cutting.
Notes
This can also be made into 4 muffins. Bake for 15-18 minutes.
You can use white cornmeal as well, but I prefer the taste of yellow.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 320kcalCarbohydrates: 41gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 446mgPotassium: 142mgFiber: 2gSugar: 14gVitamin A: 472IUCalcium: 137mgIron: 2mg
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