Make this small skillet cornbread recipe for two in just a few easy steps. A warm slice of cornbread tastes great with a hot bowl of Chili. I guess I’m a purist when it comes to my cornbread, I like it plain with a little butter, add honey and it becomes dessert!
A quick homemade "turns out everytime" cornbread . Great with butter and honey for a aweet treat or with homemade chili.
Average Cost: $1.60 recipe / $.0.27 serving
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 -¾ teaspoons baking powder
- 3 tablespoons melted butter
- 1 large egg
- ½ cup milk
- Lightly butter a 6-inch round cake pan or 8 in cast iron skillet and set aside.
- Preheat oven to 400 degrees
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
- Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top begins to turn a golden brown. Check for doneness by inserting a toothpick or cake tester into the center and it comes out clean.
Serve warm with honey and butter or equaly as good served plain.
Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 390mgCarbohydrates: 28gFiber: 1gSugar: 11gProtein: 4g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
Cornbread is so versatile and inexpensive, it goes great with a hot bowl of chili or on its own with slathered in butter and drizzled in honey. Have a slice with my new years day blackeye peas recipe
Once you try my recipe I hope you agree this is the best cornbread recipe and the only one you need. If you like to cook in a slow cooker you might enjoy my small batch slow cooker cornbread recipe.
Growing up my parents had a 10-inch Lodge skillet that was always on the stovetop or stored away inside the oven. Everything from morning bacon and fried eggs to sizzling hamburger was made in that skillet. And the cornbread, oh the cornbread was so good!
I've made this recipe in a cake tin and glass pie plates, but it's best made in the skillet. When my Mom passed away, my brother inherited the vintage cast iron skillet, or should I say he grabbed it first. Anyway, I now have my own, a sweet little 7 inch Lodge Cast Iron Skillet that is the perfect size for me and my hubby.
This recipe is my go-to for cornbread and it really does turn out every time. With a recipe so easy and tasty you will never buy a boxed mix again.
Keep these ingredients in your pantry and fridge because once you make this recipe it will be your favorite cornbread recipe.
- Cornmeal – Yellow Cornmeal is sweeter and has a stronger flavor than white cornmeal. The deeper flavor of the yellow cornmeal makes it perfect for cornbread.
- Flour - the perfect cornbread needs the right flour to cornmeal ratio and I found a 1:1 bakes up just perfect, it's not too dense and not too cake-like.
- Sugar - Use a standard granulated sugar. I like a slightly sweet cornbread so if you prefer less sweet you can reduce the sugar to your personal taste.
Butter - Use salted butter.
- Egg - The egg makes the cornbread light and fluffy.
- Baking Powder - Nothing fancy, just make sure it's fresh
- Salt - Use standard table salt
- Milk - I use whole milk, but 2% is also okay to use. Sometimes I use buttermilk as a homage to dear old Mom.
Start by preheating your oven.
In a medium bowl mix together all the dry ingredients with a whisk ( love my dough blender) or fork. Next, make a little indent in the middle of dry ingredients and add the melted butter, beaten egg, and milk.
With a wooden spoon or dough blender mix everything together, it only takes a few strokes to incorporate all the ingredients together. You should leave a few lumps in the batter, you don't want a smooth consistency.
Pour the batter into a lightly greased and heated 7-inch cast-iron skillet. You can melt the butter on the stove to heat up the skillet. Place in a preheated oven and bake for about 20 minutes. Use a cake tester or toothpick to test for doneness.
Remember to test your oven temperature using an oven thermometer like the one I use from CDN. Also always use an oven mitt when removing the skillet from the oven.
Let me know if this isn't the best and easiest homemade cornbread recipe you've made.
Can I make this in my Toaster Oven?
Yes, however, don't use the cast iron skillet in your toaster oven, instead, pour the batter into a 6-inch cake pan.
Can I use water instead of milk in homemade cornbread?
Well, If you are all out of milk, you could substitute water, but you need to add a little extra butter to make sure your cornbread turns out soft and moist. My advice is to stick with milk. Better to keep a small package of Hozion, or other shelf-stable milk product that doesn't need refrigeration stored in your pantry for a milk emergency.