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Small Batch Cornbread recipe to help you manage portion size and avoid over-eating! Cornbread is a delicious addition to winter-time meals, but most recipes make a HUGE amount of cornbread! The temptation to over-eat on cornbread is real!
I decided to dig-out my super-cute, super-small skillet (6 1/2″) and downsize my cornbread recipe to make a more manageable amount of cornbread deliciousness. For those who are counting carbs, if your serving size is a quarter of the cornbread recipe, you will get just 13 grams carb. Enjoy!
Small Batch Cornbread
- 1 teaspoon + 1 Tablespoon oil
- 1/4 cup whole grain cornmeal
- 1/4 cup unbleached whole grain all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup buttermilk
- 1 egg white
- Preheat oven to 425 degrees F.
- Add 1 teaspoon oil to a 6 1/2" skillet. Place the skillet in the oven as it preheats.
- In a small bowl, combine cornmeal, flour, salt, baking powder and soda. Stir with a whisk to combine well.
- Combine buttermilk, egg white and remaining 1 Tablespoon oil. Stir with a whisk to combine well.
- Pour buttermilk mixture into dry ingredients and stir to combine.
- When your oven signals it has reached 425 degrees, take the skillet out and pour in the cornbread batter which will sizzle as it spreads in skillet.
- Return skillet to oven and cook for 15-20 minutes or until top is browned and crispy.