Cornbread For Two Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, sometimes you just want a warm, comforting slice of cornbread without having to feed an entire lumberjack convention. Enter: Cornbread For Two. Your new best friend, designed for those moments when a full-sized pan is just… too much commitment.

Why This Recipe is Awesome

Okay, so this isn’t just *any* cornbread recipe. This is THE cornbread recipe for when you’re feeling a little selfish (in the best way possible) or just don’t want leftovers haunting your fridge for a week. It’s perfectly portioned, which means less waste and more immediate gratification. Plus, it’s pretty much idiot-proof – even *I* didn’t mess it up, and that’s saying something. Seriously, we’re talking minimal effort, maximum cozy vibes. You’ll be eating warm cornbread in under 30 minutes. Boom!

Ingredients You’ll Need

• 1/2 cup (60g) All-purpose flour: Just your garden-variety flour, no fancy stuff needed.
• 1/2 cup (80g) Yellow cornmeal: The star of the show! Get the fine or medium grind, not the gritty polenta kind, unless you like a tooth workout.
• 2 tablespoons (25g) Granulated sugar: For that perfect hint of sweetness. Don’t skip it, even if you’re a savory purist. Trust me.
• 1 teaspoon Baking powder: Our little lift-off agent. Makes it fluffy!
• 1/4 teaspoon Salt: Because everything needs a pinch of drama.
• 1/2 cup (120ml) Milk: Whole milk is best for richness, but whatever you have chilling in the fridge is probably fine.
• 1 large Egg: One single egg. Don’t get greedy.
• 2 tablespoons (28g) Unsalted butter: Melted, glorious butter. Because butter makes everything better. Period.
• Optional: Non-stick spray or a little extra butter: For greasing your pan, unless you enjoy archaeological digs.

Step-by-Step Instructions

1. Preheat & Prep: First things first, get that oven screaming hot to 400°F (200°C). And grab a small oven-safe skillet (like a 6.5-inch cast iron, if you’re feeling fancy) or a small baking dish (about 5-6 inches square). Give it a good spray with non-stick or butter it up. If using cast iron, pop it in the oven while it heats – this gives you a *killer* crispy crust!
2. Dry Mix Fun: In a medium bowl, whisk together your flour, cornmeal, sugar, baking powder, and salt. Make sure there are no lumpy bits, unless you’re into surprise flour bombs.
3. Wet Mix Wonders: In a separate, smaller bowl, whisk the milk and egg together until well combined. Then, *slowly* drizzle in your melted butter while whisking. We don’t want scrambled eggs here, folks, just smooth, buttery goodness.
4. Combine Forces: Pour the wet ingredients into the dry ingredients. Mix until just combined. A few lumps are totally okay! Overmixing is the enemy of fluffy cornbread. You’ll end up with tough, sad cornbread, and nobody wants that.
5. Bake It Off: Carefully pour the batter into your hot, greased pan. Slide it into the preheated oven. Bake for about 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. It should smell ridiculously good.
6. Cool (Barely) & Serve: Let it cool in the pan for a few minutes (if you can resist!). Then, slice it up and serve warm. Perfect with chili, soup, or just a pat of extra butter and honey. You deserve this.

Common Mistakes to Avoid

• Not preheating your oven (and your pan, if cast iron): Rookie move! A hot oven means a good rise and a glorious crust. Cold pan = sad, pale bottom. Don’t be that person.
• Overmixing the batter: We talked about this! Treat the batter gently. Lumps are character, not flaws. Seriously, stop mixing when the dry bits *just* disappear.
• Skipping the sugar entirely: Even if you’re team savory, a little sugar balances the cornmeal and gives it a lovely golden hue. Don’t be a hero, add the sugar.
• Forgetting to grease the pan: Unless you want to spend more time scraping than eating, grease it. Generously. No one likes a stuck cornbread situation.

Alternatives & Substitutions

• Milk: No whole milk? Skim, 2%, or even buttermilk (oh la la, tangy!) work great. Buttermilk will give you a slightly different texture, a bit more tender and tangy, which is awesome. FYI, you might need to adjust baking powder slightly if using buttermilk, but for this small batch, it’s usually fine.
• Sugar: Want it less sweet? Reduce it to 1 tablespoon. Want it sweeter? Go for 3 tablespoons. Your kitchen, your rules!
• Butter: You can use oil (like vegetable or canola) if you’re out of butter, but honestly, IMO, butter gives it that unbeatable flavor. Margarine? Technically yes, but… let’s not go there unless absolutely desperate.
• Add-ins: Feeling spicy? Toss in a few chopped jalapeños and some shredded cheddar cheese. Sweet tooth? A handful of frozen corn kernels or even some blueberries would be delicious. Get wild!

FAQ (Frequently Asked Questions)

Can I double this recipe for four people? Absolutely! Just scale up all the ingredients and use a slightly larger pan (like an 8-inch skillet or square pan). You might need an extra minute or two in the oven, so keep an eye on it!

My cornbread is dry, what did I do wrong? Usually, this means you either overbaked it or overmixed it. Remember, don’t overmix and keep an eye on it – ovens can vary wildly! As soon as that toothpick comes out clean, pull it.

Can I use self-rising flour? Nope! This recipe uses all-purpose flour and baking powder. Using self-rising would mess with the leavening and probably give you a very dense result. Stick to the recipe, friend.

What if I don’t have a small skillet? No worries! A small square baking dish (like 7×7 or 8×8 if you don’t mind a slightly thinner slice) or even a couple of large muffin tins will work. Just adjust baking time down for muffins (about 15-18 mins).

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, let’s be honest. If you *must*, make sure it’s a good quality one. But really, butter is king here.

How long does it keep? For two? Probably not long enough to ask! But seriously, tightly wrapped at room temperature, it’s good for 1-2 days. It’s best eaten fresh, though. Just saying.

Final Thoughts

See? You just made perfectly delicious cornbread for two without breaking a sweat or dirtying every dish in the house. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Maybe serve it with a big bowl of chili, or just a dollop of honey and a smug smile. Either way, enjoy your golden, fluffy creation. You’re basically a chef now, darling.