Make this small skillet cornbread recipe for one or two in just a few easy steps. Baked in a 6–8 inch cast iron skillet, this cornbread has crisp golden edges and a tender crumb, without the leftovers of a full-size pan. It’s the perfect side dish for a hot bowl of chili, soup, or a simple Southern-style dinner. I’m a bit of a comfort-food purist when it comes to cornbread: enjoy it warm with butter, or add a drizzle of honey and turn it into dessert.
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Serves: 1–2 • Skillet Size: 5–7 inch cast iron
The perfect side dish with crispy pan-fried chicken or a hot bowl of easy small batch Chili recipe , slow cooker sauerkraut and ham dinner, or a southern fried ham steak dinner for one. I guess I’m a comfort food purist when it comes to my cornbread. Enjoy plain with a little butter, add honey and it becomes dessert!
Check out the Cornbread Troubleshooting post to make perfect cornbread every time!
What Readers Are Saying
“This Cornbread was quick and easy! The results were awesome. It was a big hit. Will be using this recipe again and again!”
-Dorothy
Looking for more small batch and single serving recipes? Browse my Cooking for One Recipe collection.
This small batch 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.
If my small skillet cornbread is too much, then reduce the recipe in half and make in a 5.5-inch square cast-iron skillet. This single serving recipe is just enough for one person to enjoy and save a little for leftover cornbread.
Cornbread is so versatile and inexpensive, is the perfect choice with a hot bowl of chili or on its own with slathered in butter and drizzled in honey. Have a slice with my slow cooker cabbage, tasty green beans and potatoes or a rustic white bean stew.
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.
I’ve made this recipe in a cake tin, muffin tin, and glass pie plates, but it’s best made in the skillet. My sweet little 7-inch small cast iron skillet that is the perfect size for me and my hubby.
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.
- All-Purpose 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. A little sugar makes a slightly sweet cornbread so if you prefer less sweet you can reduce the sugar to your personal taste.
- Baking Powder – Nothing fancy, just make sure it’s fresh so the cornbread has a nice rise.
- Milk – I use whole milk, but 2% is also okay to use. Sometimes I use buttermilk as a homage to dear old Mom.
How To Make Small Batch Skillet Cornbread
- Start by preheating your oven to 400 degrees F. In a medium bowl, give all the dry ingredients a good stir with a whisk ( love my dough blender) or fork. Next, make a little indent in the middle of cornmeal mixture and drop in the wet ingredients; melted butter, beaten egg, and milk.
- With a wooden spoon or a dough blender to 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 hot skillet( be careful and use mitts) You can melt the butter on the stove to heat up the skillet. Place in the center of the oven and bake for about 20 minutes. Use a cake tester or toothpick to test for doneness.
If you want an even smaller portion, just reduce the ingredient quantities in half and use a mini cast iron skillet!
Cornbread Recipe Variation
Honey Butter Cornbread
Sweeter version and extra moist, this version pairs well with savory dishes.
- Add 2 tablespoons of honey to the batter for a touch of sweetness.
- For a rich finish, brush the top with melted butter mixed with a teaspoon of honey right after baking.
Let me know if this isn’t the best and easiest homemade cornbread recipe you’ve made.
Tips from A Weekend Cook
- Properly Preheat Oven: Remember to test your oven temperature using an oven thermometer.
- Cornbread Muffins: This recipe can also be used to make four cornbread muffins. Divide the batter into a muffin tin and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Honey Butter: For the best flavor, serve your cornbread warm with a generous spread of honey butter or a pat of butter with a drizzle of honey.
- Storage Tip: If you have leftovers, store them in an airtight container at room temperature for up to two days or refrigerate for longer freshness. Warm the cornbread up before serving for the best taste!
Small Skillet Cornbread: FAQs
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 Horizon, or other shelf-stable milk product that doesn’t need refrigeration stored in your pantry for a milk emergency.
Yes, with one adjustment. Do not place a cast iron skillet in a toaster oven. Instead, pour the batter into a 6-inch cake pan or a small loaf pan and bake according to the recipe, checking for doneness a few minutes early.
The difference comes from the color of the corn kernel. White and yellow cornmeal have the same nutritional value and very similar flavor. Yellow cornmeal gives cornbread a slightly deeper color, while white cornmeal produces a lighter-looking crumb. Either works well in this small skillet cornbread recipe.
Easy Small Batch Cornbread Recipe
Ingredients
Equipment
Recipe Directions
- Preheat oven to 400 °F. Lightly butter a 6-inch round cake pan or a 6–7-inch cast-iron skillet. If using a half recipe, then use a mini 5-inch cast iron skillet
- 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 drop in your butter, milk, and egg. Give it a good stir just until the ingredients are combined with only a few lumps remaining.
- Pour the batter into the prepared pan. Bake for 20–25 minutes, until golden brown. Check doneness by inserting a toothpick in the center, it should come out clean
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Nutrition
Notes
- Preheat Your Pan: Preheat your cast iron skillet or baking dish in the oven before pouring in the cornbread batter. This helps create a crispy, golden brown crust on the bottom of the cornbread.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a tough and dense cornbread. Stir the ingredients until they are just combined.
- Use the right cornmeal: Choose a good-quality cornmeal for the best results. Look for stone-ground cornmeal, which has a coarser texture and provides a richer flavor. Avoid using pre-packaged cornbread mixes, as they may contain artificial ingredients and lack the authentic taste of homemade cornbread.
- Mix wet and dry ingredients separately: Mix Wet and Dry Ingredients Separately: In one bowl, whisk the dry ingredients (cornmeal, flour, baking powder, salt). In another, whisk the wet ingredients (milk, egg, melted butter).
Your Private Recipe Notes
💵 Estimated Cost – Small Batch Cornbread
| Ingredient | Quantity | Estimated Price | Cost |
|---|---|---|---|
| All-purpose flour | ½ cup | $2.00 per 5 lb bag | $0.08 |
| Cornmeal | ½ cup | $3.28 per 5 lb bag | $0.13 |
| Granulated sugar | ⅓ cup | $0.50 per lb | $0.11 |
| Salt | ½ teaspoon | $1.00 per pound | $0.01 |
| Baking powder | 1¾ teaspoons | $1.79 per 8.1 oz tin (~45 tsp) | $0.07 |
| Butter (melted) | 3 tablespoons | $4.50 per pound (32 tbsp per lb) | $0.42 |
| Egg | 1 large | $2.50 per dozen | $0.21 |
| Milk | ½ cup | $3.38 per gallon (16 cups) | $0.21 |
| Total Estimated Cost | | | $1.24 |
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