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    Home » Cakes & Sweet Rolls

    Published Mar 28, 2023 · Updated Apr 11, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Small Batch Cast Iron Skillet Cornbread

    Jump to Recipe Jump to Video

    Cast Iron Skillet Cornbread is a perfect side dish for any meal of the day, any time of the year. Served hot, straight from the skillet, its buttery crust and soft sweet interior is delicious with chili, soup, and more. And a small batch cornbread, made in a mini skillet, is sized for two!

    Cut cornbread topped with pat of butter in a cast iron skillet on a brown edged plate with a fork and slice on a white plate behind. this …

    Why this recipe works

    • This cast iron cornbread recipe comes together quickly and easily
    • Preheating the skillet and adding butter gives this cornbread a crunchy buttery crust
    • Serve straight from the skillet for a delicious, no-fuss side dish or snack

    Cornbread is one of those "back-pocket" recipes, and everyone has their own version. It's great served with traditional Southern foods like fried chicken and barbecue beef or ribs; chili and soups; or just as a quick breakfast or snack.

    This skillet cornbread has a buttery exterior thanks to butter being melted in the hot skillet before adding the batter. And the fluffy interior is soft and sweet, perfect for a smear of butter and a drizzle of honey.

    The batter comes together in a jiffy, and when made in a small skillet, this cornbread's small size delivers big flavor!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make skillet cornbread
    • Questions asked and answered
    • Pro Tip: Replacing fresh buttermilk in recipes
    • Golden cornbread goodness
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Skillet cornbread is considered a quick bread, like a banana bread or honey cake, since it's leavened with chemical agents (baking soda and baking powder) instead of yeast, making the batter fast and simple to make.

    Cornmeal can come in various textures (coarse, medium, and fine), and can be made from dried yellow or white corn. For this skillet cornbread recipe, use coarsely ground cornmeal.

    Because the baking soda needs to react with an acid, buttermilk steps in. However, I use sweet cream buttermilk powder rather than fresh. I normally don't have fresh buttermilk on hand, and this staple keeps well in my pantry. Don't worry if you don't have the buttermilk powder or fresh buttermilk available. I have a couple of substitution ideas in the Pro Tip below.

    The rest of the ingredients for this skillet cornbread recipe are all pantry staples: flour, sugar, milk, an egg, butter, and salt.

    a small scone
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    Ingredients for skillet cornbread portioned into glass bowls on a piece of burlap from overhead.
    The ingredients for skillet cornbread are pantry staples

    How to make skillet cornbread

    Step 1: Mix the batter

    Preheat the oven to 425 °F. Place a 6½-inch cast iron skillet in the oven to heat while you make the batter.

    In a medium bowl, whisk together the cornmeal, flour, sugar, buttermilk powder, baking powder, baking soda, and salt.

    In a small bowl, whisk together the water, milk, egg, and all but ½ tablespoon of the melted butter (photo 1). The reserved melted butter will be used in the skillet later on.

    Collage of mixing the dry ingredients and the wet ingredients in separate glass bowls from overhead.
    Mixing the dry and wet ingredients separately

    Pour the milk mixture into the cornmeal mixture and stir until the batter is just combined (photo 2).

    Adding milk mixture to the cornmeal mixture in a glass bowl from overhead.
    Combining the cornbread batter ingredients

    Step 2: Bake the cornbread

    Carefully remove the hot skillet from the oven and place it on a heat-safe trivet. Reduce the oven temperature to 375 °F.

    Pour the reserved butter into the hot skillet, then add the cornbread batter. It will sizzle and the butter will pool around it (photo 3). Don’t overfill the skillet - instead, use any extra batter to make muffins in a standard muffin pan or mini muffin pan.

    Collage of adding melted butter to a preheated cast iron skillet on a red trivet, then adding the cornbread batter.
    Adding butter to a preheated cast iron skillet, then pouring in the cornbread batter

    Place the skillet in the center of the oven and bake until the center is firm and a cake tester inserted into the center comes out clean, about 20 to 24 minutes (photo 4).

    Baked cornbread in a cast iron skillet on a red trivet from overhead.
    Skillet cornbread, fresh from the oven

    Questions asked and answered

    Here are some questions you might have...

    Can I use a regular pan for cornbread?

    You can use any type of pan you want, including cake pans and muffin pans. It won't be necessary to preheat the pan or add the melted butter (you do sacrifice the buttery crust), so be sure to spray the pan with baking spray before adding the batter.

    Can I bake the cornbread in a toaster oven?

    Yes, with a caveat. This cornbread rises high in the pan, so if possible place the rack on its lowest level. It's also wise to reduce the oven temperature by 25˚F and bake for a little longer, checking to see that the top doesn't burn.

    Can I bake the cornbread in an air fryer?

    Yes, assuming your cast iron skillet fits in your air fryer. You'll want to reduce the temperatures by 25 °F, and bake for about 15 minutes. Just be very careful if you remove and return the skillet from the air fryer drawer when adding the butter and batter - that skillet will be hot! If you have a steady hand, you can just add the melted butter and pour the batter directly into the pan without removing it from the air fryer drawer.

    Cut cornbread topped with pat of butter in a cast iron skillet on a brown edged plate from overhead.

    Pro Tip: Replacing fresh buttermilk in recipes

    As I said earlier, I don't keep fresh buttermilk on hand as I don't use it that often.

    That's why I like using sweet cream buttermilk powder. I can whisk the dry powder in with the dry ingredients, then add the correct amount of water in with the wet. The flavor is as close to fresh buttermilk as you can get.

    If that's not an option for you, there are two ways to replace one cup of fresh buttermilk in a recipe:

    • Whisk ½ cup cold water with ½ cup sour cream or plain yogurt until smooth
    • Measure one tablespoon of white vinegar or lemon juice into a measuring cup, then add enough milk until it reaches one cup. Stir and let the mixture sit for five minutes

    The flavor may not be exactly like fresh buttermilk, but the acid needed to activate the baking soda is present, and many times that's all you really are looking to get.

    Whole cornbread topped with pat of butter in a cast iron skillet on a piece of burlap.

    Golden cornbread goodness

    Cast iron skillet cornbread makes a quick and easy snack or side dish to serve at any time of the day. It's sweet and fluffy interior begs for a smear of butter and a drizzle of honey.

    This small batch cornbread is so easy to throw together, and its size is perfect for serving two people. Any leftovers can be stored in an airtight container on the counter for a couple of days, or refrigerated up to a week. Cornbread can also be frozen, well wrapped and stored in an airtight bag, for up to 3 months.

    You can also double the recipe and bake in a 10¼-inch cast iron skillet for 25 to 28 minutes. Makes enough for 10 to 12 slices of golden cornbread goodness!

    Cut cornbread topped with pat of butter in a cast iron skillet on a brown edged plate with a lifted slice.

    Baking in a cast iron skillet produces a buttery crust and crispy edges, making this cornbread a crowd-pleaser at any meal or gathering. Whether enjoyed as a side dish to chili or soup, or as a breakfast option with eggs and bacon, this cast iron skillet cornbread is sure to satisfy!

    Slainté! L’chaim! Cheers!

    Tammy

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    Recipe

    Cut cornbread topped with pat of butter in a cast iron skillet on a brown edged plate with a fork and slice on a white plate behind.

    Small Batch Cast Iron Skillet Cornbread

    Tammy Spencer
    Cast Iron Skillet Cornbread is a perfect side dish for any meal of the day, any time of the year. Served hot, straight from the skillet, its buttery crust and soft sweet interior is delicious with chili, soup, and more. And a small batch cornbread, made in a mini skillet, is sized for two!
    Adapted from Cookie Madness
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 10 minutes mins
    Total Time 35 minutes mins
    Course Breakfast & Brunch, Side Dish
    Cuisine American, Southern
    Servings 6 slices
    Calories 172 kcal

    Equipment

    • 6½-inch cast iron skillet
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • ½ cup cornmeal, coarsely ground
    • ¼ cup all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon sweet cream buttermilk powder, see Recipe Notes
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking soda
    • ½ cup water, see Recipe Notes
    • 3 tablespoons milk
    • 1 large egg, lightly beaten
    • ¼ cup unsalted butter, melted

    Instructions
     

    • Preheat the oven to 425 °F. Place a 6½-inch cast iron skillet in the oven to heat while you make the batter.
    • In a medium bowl, whisk together the cornmeal, flour, sugar, buttermilk powder, baking powder, baking soda, and salt.
    • In a small bowl, whisk together the water, milk, egg, and all but ½ tablespoon of the melted butter. The reserved melted butter will be used in the skillet later on.
    • Pour the milk mixture into the cornmeal mixture and stir until it's just combined.
    • Carefully remove the hot skillet from the oven and place on a heat-safe trivet. Reduce the oven temperature to 375 °F.
    • Pour the reserved butter into the hot skillet, then add the cornbread batter. It will sizzle and the butter will pool around it. Don’t overfill the skillet - instead, use any extra batter to make muffins.
    • Place the skillet in the center of the oven and bake until the center is firm and a cake tester inserted into the center comes out clean, about 20 to 24 minutes.
    • Allow the cornbread to cool for 5 to 10 minutes and serve directly from the skillet. Enjoy!
    • Any leftovers can be stored in an airtight container on the counter for a couple of days, or refrigerated up to a week. Cornbread can also be frozen well wrapped and stored in an airtight bag, for up to 3 months.

    Notes

    If you prefer, you can use ½ cup of real buttermilk, omit the buttermilk powder and ½ cup water. Another buttermilk substitution would be to use ¼ cup each of sour cream or Greek yogurt and water.
    Don’t overfill the skillet - instead, use any extra batter to make muffins in a standard or mini muffin pan.
    This recipe can be doubled and baked in a 10¼-inch cast iron skillet for 25 to 28 minutes, yielding 10 to 12 slices.
    Air Fryer Instructions
    • Check to make sure your cast iron skillet fits in your air fryer, and preheat the skillet at 400˚F for 5 minutes.
    • Make the batter as instructed above. Just be very careful if you remove and return the skillet from the air fryer when adding the butter and batter - that skillet will be hot! If you have a steady hand, you can just add the melted butter and pour the batter directly into the pan without removing it from the air fryer drawer.
    • Reduce the temperature to 350˚F and bake the cornbread for about 15 minutes, or until the center is firm and a cake tester inserted into the center comes out clean.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 172 kcalCarbohydrates: 19 gProtein: 3 gFat: 10 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.3 gCholesterol: 49 mgSodium: 331 mgPotassium: 88 mgFiber: 1 gSugar: 5 gVitamin A: 290 IUVitamin C: 0.1 mgCalcium: 69 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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