Small batch cornbread

Cornbread is one of those things that can round out an otherwise light meal. Sure, soup is good, but soup PLUS CORNBREAD is better.

This basic cornbread recipe makes a small batch; about 4-6 servings, depending on how big you slice it. Plenty for one person, plus leftovers. This freezes very well, too. 

Cornbread

1/2 c. cornmeal

1/2 c. GF flour mix

1 tsp. baking powder

1/2 tsp. salt

1/2 c. water

1 egg

2 T. light olive oil

Mix the dry ingredients in a bowl.

Measure the water into a glass measuring cup, then add the egg and olive oil and mix well with a whisk. 

Pour the wet ingredients into the dry ingredients, and mix well.

Pour into a small greased baking dish. I use a 6-inch round glass dish. Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.

Perfect with chili, soup, or with a happy drizzle of honey.