Small Batch Cornbread
Use a small skillet or pan to cook authentic Southern style cornbread. One portion is about 14gm carb and ready in about 30 minutes!
Servings: 4 servings
Calories: 92kcal
Ingredients
- 1 teaspoon + 1 Tablespoon oil
- ¼ cup whole grain cornmeal
- ¼ cup unbleached whole grain all-purpose flour
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup buttermilk
- 1 egg white
Instructions
- Preheat oven to 425 degrees F.
- Add 1 teaspoon oil to a 6 ½" 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.
Notes
Expert Tips:
- Substitute a small baking dish (about 6 ½") if you don't have a skillet. (Omit step 2 in the recipe.)
- Use a whisk or fork to combine the dry ingredients.
- Like a brown and crispy top? Place the cornbread under the broiler for a few minutes. (Be sure you are using a broiler-safe skillet or pan.)
Nutrition
Calories: 92kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 45mg | Iron: 0.7mg
