20 Minute Cheesy Cornbread For Two
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 2 people
Dry Ingredients
- ⅓ cup cornmeal (55 g)
- ¼ cup all purpose flour (30 g)
- ½ tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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
Other
- ½ tablespoon unsalted butter (7 g), for the iron skillet
- butter and honey (optional), to serve together with
Heat Oven And Iron Skillet
Baking
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
- 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
Calories: 505.1kcal | Carbohydrates: 41.9g | Protein: 13.6g | Fat: 32.1g | Saturated Fat: 18.3g | Cholesterol: 159mg | Sodium: 732.2mg | Potassium: 236.9mg | Fiber: 3.5g | Sugar: 6.2g | Calcium: 322.9mg | Iron: 2.3mg