Cornbread for Two - Master Cookbook Recipe # 120

Name: Cornbread for Two - Master Cookbook Recipe # 120
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 8" skillet
Cuisine: Southern
Ingredients: 1 cup self-rising cornmeal mix; 1 large egg; 1/2 cup whole buttermilk; 2 Tbsp salted butter, melted; 1/8 cup vegetable or canola oil; Shortening (for greasing the skillet); Extra cornmeal (for dusting the skillet)

This "small batch" cornbread has all the flavor of Tammy's full-sized recipes but is scaled down for a more intimate meal. It's quick, easy, and the perfect companion to a bowl of soup or beans.

This is recipe #120 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 25 minTotal time: 30 min

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Ingredients

1 cup self-rising cornmeal mix
1 large egg
1/2 cup whole buttermilk
2 Tbsp salted butter, melted
1/8 cup vegetable or canola oil
Shortening (for greasing the skillet)
Extra cornmeal (for dusting the skillet)

Instructions

Prep Skillet: Preheat your oven to 425°F. Grease an 8-inch cast-iron skillet generously with shortening, then dust the bottom and sides with a little extra cornmeal.
Mix: In a medium bowl, combine the cornmeal mix, egg, melted butter, oil, and buttermilk. Stir until well combined.
Bake: Pour the batter into the prepared skillet. Bake for 25 minutes or until the top is firm and the edges are a deep golden brown.
The Flip: Once done, remove from the oven and immediately flip the cornbread upside down onto a plate. Serving it bottom-side up keeps that beautiful, crispy crust from getting soggy!

Notes

Pro Tip: "Make sure your oven is good and hot before that skillet goes in! That high heat is what reacts with the buttermilk and shortening to give you that iconic golden-brown crust."