Bitty Baby Cornbread


I have a bitty baby iron skillet, 6 1/2 inches across in diameter.  It cooks up a couple of eggs just fine, or two sausage patties.  But today I needed cornbread!  Not too much though, I prefer to eat it fresh and hot, not left over.  So I made a recipe for cornbread in the bitty baby pan.  Here it is, if you’d like to try it:

Bitty Baby Cornbread

1/2 c. white cornmeal

1/4 t. salt (you may want more–I use less than most recipes call for)

1 t. baking powder

1/2 t. baking soda

1 egg

1/2 c. buttermilk

2 T. oil (plus another T. for the pan)

Turn the oven on to 425 degrees.  Put 1 T. oil in your bitty baby iron skillet, and put it in the oven.    Mix the dry ingredients with a fork in a small bowl.  Add liquid ingredients and using a whisk, mix together thoroughly, scraping the sides and bottom to make sure all the cornmeal is mixed in.  Batter will be thin. Remove skillet from oven, and swirl around so that the oil will coat the bottom.  Pour in your cornbread batter, and place back in the oven.  Bake until golden brown on top, and a knife stuck in the middle comes out clean.  This took about 15 minutes in my toaster oven.

Enjoy your bitty baby cornbread!  Just right for the two of you.  We’re having homegrown black-eyed peas and ham hock with ours–yummy!

*Post-lunch update:  It was really good!  Had a thin crackly crust on top, and was very light and airy.


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