Small Cornbread Recipe
This cornbread recipe can be baked in 20 minutes. It's great for a cast iron skillet of 5 or 6-inch size. Or, it can go into a loaf pan or casserole dish of similar size.
Ingredients
- ⅓ cup all-purpose flour
- ⅔ cup cornmeal mix yellow or white
- ½ Tablespoon baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- ¼ cup sugar
- 1 large egg
- ⅔ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 2 Tablespoon vegetable oil
Instructions
- Preheat oven to 400°F.
- Add all dry ingredients and mix thoroughly.⅓ cup all-purpose flour, ⅔ cup cornmeal mix, ½ Tablespoon baking powder, ½ teaspoons salt, ¼ cup sugar, ½ teaspoons baking soda
- Add in the final ingredients and mix by hand to create a basic batter.1 large egg, ⅔ cup buttermilk, 2 Tablespoon vegetable oil
- Add batter to oiled baking container (like a small loaf pan or 5 to 6-inch iron skillet).
- Bake uncovered on middle shelf at 400°F for about 18-20 minutes. Cut into 4 slices, and serve.
Notes
If batter is too dry, add more milk. If too thin, add more flour.
Nutrition Facts
Small Cornbread Recipe
Amount per Serving
Calories
288
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Cholesterol
51
mg
17
%
Sodium
1020
mg
44
%
Potassium
142
mg
4
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
6
g
12
%
Vitamin A
215
IU
4
%
Calcium
228
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™