Homemade Skillet Cornbread Recip

Skillet Cornbread Recipe (Small Batch)

0 comments This post may contain affiliate links. Please read my disclosure policy.

Make this cast iron skillet cornbread recipe 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 and add honey and it becomes dessert! Cornbread is so versatile, it goes great with a hot bowl of chili or on its own with slathered in butter and drizzled in honey.

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 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.

Ingredients 

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. Sugar – Use a standard granulated sugar.
    Butter – Use salted butter.
  • 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.

Instructions

Start by preheating your oven.

In a medium bowl mix together all the dry ingredients with a whisk 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 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 7-inch cast-iron skillet and place it in a preheated oven.  Bake for about 20 minutes.  Use a cake tester 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.

Cornbread goes great with Chili or a creamy skillet Mac & Cheese.

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.  Better  to keep a small package of Hozion or other milk that doesn’t need refrigeration stored in your pantry for the milk emergency.

 

Easy Small Batch Cornbread RecipeRecipe

Easy Small Batch Cornbread RecipeRecipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick homemade "turns out everytime" cornbread . Great with butter and honey for a aweet treat or with homemade chili.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 -3/4 teaspoons baking powder
  • 3 tablespoons melted butter
  • 1 large egg
  • 1/2 cup milk

Instructions

  1. Lightly butter a 6-inch round cake pan or 8 in cast iron skillet and set aside.
  2. Preheat oven to 400 degrees
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
  4. Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the the ingredients are combined with only a few lumps remaining.
  5. 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 and a toothpick or cake tester into the center and it comes out clean.






Notes

Serve warm with honey and butter or equaly as good served plain.

Nutrition Information:
Yield: 6 Serving Size: 1
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.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get New Posts and Recipes via Email