Small Batch Skillet Cornbread

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Looking for that cornbread fix, but don't want a whole pan leftover over? This is the recipe for you! 

    Yield: 6 slices, or 6 standard muffins
    Prep Time: 5 minutes
    Cook Time: 20-23 minutes

Ingredients
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  • 1 rounded tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 2 tbsp neutral oil
  • 1/2 cup milk (this is a great place to use milk that has gone "off")
Directions
  1. Preheat oven to 425 degrees
  2. Liberally grease a 6 inch cast iron skillet, 6 muffin cups, or a 6 inch cake pan.
  3. Mix together dry ingredients (cornmeal, flour, sugar, baking powder, and salt).
  4. In a separate bowl, mix together wet ingredients (egg, oil, and salt) until well combined.
  5. Once oven is preheated, combine wet and dry ingredients until just combined, a few lumps are fine and transfer to baking vessel.
  6. Bake for 20-23 minutes in skillet or baking pan. Check at the 18 minute mark for muffins. Cornbread should be lightly brown on top and around the edges.
Tips for Making it Your Own
  • Mix in a diced jalapeno for spicy cornbread.
  • Add 1/2 cup of shredded cheese for cheesy cornbread.
  • This is a great recipe to use up milk that has gone "off". 
  • Buttermilk can be used in place of the milk.
  • This cornbread can be frozen after it is baked and cooled. Wrap tightly in plastic wrap and store in a freezer safe bag.
  • This recipe can easily be doubled for an 8x8 baking pan or 12 standard muffins.
Recipe adapted from Quaker's Golden Corn Bread recipe

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