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Cornbread for Two

Cornbread is one of those side dishes that I think about when we have chili. It is also delicious with  soup or as a dessert with butter and honey.  Now that I often cook for two again, it is fun to use this small cast iron pan I received as a gift from a friend. You can double the recipe to make it in a large cast iron, regular loaf pan or 9 x 9 baking pan.


  • butter or margarine to grease pan
  • 3/4 cups flour
  • 3/4 cups cornmeal
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 2 Tbsp oil
  • 1/2 cup buttermilk
  1. Preheat oven to 350 F and grease pan well.
  2. Combine dry ingredients in mixing bowl.
  3. In a small bowl beat eggs with fork, add in the oil and buttermilk to combine.
  4. Add liquids to dry ingredients and stir until blended in well.
  5. Spread into prepared pan and bake 25 - 30 minutes.


  1. Do you preheat the cast iron pan once you have greased it? I find that pouring the corn bread batter into a hot cast iron pan gives a really nice crunch to the crust.

    1. That's what I do. The hot crunchy crust in the best part to me!

  2. What is the size of your small cast iron pan???

  3. My recipe uses milk. The buttermilk sounds good though so I'm making your recipe today! I hope it doesn't hurt if I cut the sugar down to a tsp or so. We LOVE corn bread, but not sweet.

    1. You can use whatever amount of sugar you like. I used 2 Tbsp. to begin with, but ended up liking it a bit sweeter. Hope it turns out just how you like it.

  4. Oooh ~ love corn bread and does go great with Chili ~ thanks

    Wishing you a Happy Week ~ ^_^

  5. What other recipes do you have for two? After cooking for a large family I am having to learn how to cook for two again and it is hard!

    1. Hi Shauna,
      I'll need to keep this idea in mind for more recipes to post. I find that many recipes can be halved, but mostly I cook for five and freeze or reheat for another meal. I actually enjoy having a free night that way. Sometimes leftovers can be changed up. Roast chicken has many options as you can use the meat in casseroles or crepes. Chili can be served with cornbread one day and in corn tortillas with topping another time. Soups are great for re-heating. Just some ideas.


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