This 20 minute cheesy cornbread for two, made on an iron skillet is just perfect for the coming holidays when you can't celebrate together with the rest of your family and friends. It's tender, moist and holds itself together very well. Stays tender for days. Do try!
½tablespoonunsalted 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