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
Grab your super-small skillet or baking pan and whip up some 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.