small batch cornbread
NYT cooking
Took my favorite cornbread recipe, courtesy of Melissa Clark, and made a small batch in my little cast iron skillet. The scaled-down version produced four moderately-sized slices of cornbread.
For the small batch bake, I used 1/3 the original recipe quantities:
- 1/2 stick butter
- 2 tbsp maple syrup
- 2/3 cup + 1 tbsp buttermilk
- 1 egg
- 60g cornmeal
- 22g whole wheat flour (option to skip this and double the amount of white flour)
- 20g white flour
- 1.5 tsp baking powder
- scant .25 tsp baking soda
- .5 tsp kosher salt
I baked it in a 6 inch cast iron skillet at 350 for 20 minutes.
Came out great!