Does anyone have a good basic recipe for a small batch, say 1/2, of cornbread. I'm a single guy and don't eat that much, so I don't want to make a full batch. There's nothing like fresh cornbread, and heating up old cornbread just isn't the same. I prefer to use an 8-inch cast iron skillet.
I tried just cutting all the ingredients for a full batch down by half, but that seemed to come out too dry. I had to put in much more buttermilk than 1/2 would indicate. I think there is something about the chemistry of baking that I'm not getting.