This cheesy cornbread is just perfect to avoid food waste when it's just the two of you celebrating the holidays. Not being able to be with the rest of the family and friends doesn't mean the holidays should be less celebrated, right?
Size - for two or even three if you have several other side dishes
Level - super easy, just involves mixing with a spoon and hand whisk
Occasions - perfect for the holidays or whenever you crave for some
Lets Talk Ingredients
Corn meal - try to find fine corn meal as it makes the cornbread texture not so crumbly. I'd suggest you to find yellow corn meal as it tastes stronger and richer compared to the white corn meal, and it also gives our cornbread that wonderful yellow colour.
SUBSTITUTION: You can use polenta instead, if corn meal is too difficult to find in your place.
Cheddar cheese - find sharp cheddar cheese for its strong flavour. You can of course, use other cheese of choice.
Corn kernel - canned and cooked (fresh or frozen). It's optional I'd say but the corn does emphasises the corn flavour in the cornbread.
What's Special About It?
You might ask, right? Here's why you should give it a try.
- it's a one bowl recipe, less washing up
- it's ready in 20 minutes
- the texture is tender and moist, trust me
- flavourful with that touch of cheddar cheese and corn kernel
I'd recommend you to serve it immediately as it's just amazingly delicious coming out super hot from the oven. Of course it's still delicious served at room temperature.
More Side Dishes & Appetizers
Check these out:
- Parmesan chili Dutches potato
- Chorizo and cheddar pinwheels
- Stuffed padron peppers
- Smoked salmon blinis
- Ham and cheese pinwheels
20 Minute Cheesy Cornbread For Two
- ⅓ cup cornmeal (55 g)
- ¼ cup all purpose flour (30 g)
- ½ tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup shredded cheddar (30 g)
- ¼ cup cooked corn kernels (40 g)
- ¼ cup milk (60 ml), room temperature
- 3 tablespoon unsalted butter (45 g), melted
- 1 large egg , room temperature
- ½ tablespoon unsalted butter (7 g), for the iron skillet
- butter and honey (optional), to serve together with
Heat Oven And Iron Skillet
- Preheat the oven together with a 6.5 inch iron skillet (16.5 cm) on middle rack, conventional mode (no-fan assisted) at 400ºF (200ºC), while you prepare the ingredients.
- Add all dry ingredients into a bowl and mix everything together with a spoon. Set aside.
- Prepare all your wet ingredients meanwhile so that it'll be faster when the oven is ready. You want the iron skillet to be piping hot when you pour in the batter to get that crispy golden brown bottom.
- Once the oven is ready, remove the iron skillet from the oven and immediately add in ½ tablespoon butter (7 g) inside. Please remember that the iron skillet is very hot, use an oven mitten (or something similar) to handle it.
- Now immediately add all the wet ingredients into the bowl with dry ingredients and mix everything well using a hand whisk. Do not over mix. Pour the batter into the hot skillet and spread evenly using a spatula. Bake for 20 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and serve immediately (that's how I like it) with some butter and honey.
Alternative To Iron Skillet
- You can use a baking pan of similar size or 7 inch (18 cm). No need to heat it, just generously butter it. Cooking time might vary.
- Use spoon and level method when measuring (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips