Sometimes you just want a warm piece of homemade cornbread without making a whole pan. This small-batch skillet cornbread is perfect when you’re cooking for one or two and want that classic homemade flavor without leftovers.
Baked in a hot 6-inch cast-iron skillet, this cornbread develops a deliciously crisp, golden crust while staying tender inside. The simple combination of cornmeal, a little flour, and a touch of sugar lets that clean, classic corn flavor shine.
🛒 Ingredients
- ⅔ cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup vegetable oil
- 1 large egg
- 4 tablespoons milk or your choice of dairy, such as half-and-half, as needed
- 1 tablespoon vegetable oil, for heating the skillet
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 400°F (205°C).
Place a 6-inch cast-iron skillet in the oven with 1 tablespoon of vegetable oil. Let the skillet heat for several minutes so it becomes thoroughly hot.
2. Mix the Dry Ingredients
In a small bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
3. Add the Wet Ingredients
Add the vegetable oil and egg. Pour in about 4 tablespoons of milk or half-and-half, starting with the recommended amount and adding a little more if needed.
Stir just until everything is combined. The batter should be thick but pourable.
4. Pour Into the Hot Skillet
Carefully remove the hot skillet from the oven. Pour the batter directly into the skillet.
You should hear that satisfying sizzle as the batter hits the hot oil. That’s what helps create the deliciously crisp crust.
5. Bake
Return the skillet to the oven and bake for about 15 minutes, or until the cornbread is golden and cooked through.
6. Flip and Cool
As soon as you remove the skillet from the oven, carefully turn the cornbread out onto a wire rack.
This helps prevent steam from collecting underneath and making the bottom soggy.
Let it cool slightly before slicing.
⭐ Tips for the Best Skillet Cornbread
- Get the skillet hot: A properly heated cast-iron skillet is the secret to a crisp, flavorful crust.
- Don’t overmix: Stir the batter just until the ingredients are combined.
- Adjust the milk as needed: Start with about 4 tablespoons and add a little more if the batter seems too thick.
- Don’t skip the immediate flip: Turning the cornbread onto a rack helps keep the bottom crisp.
- Sugar is optional: If you prefer a more savory, traditional cornbread, simply leave it out.
🧈 Serving Suggestions
This little skillet cornbread is best served warm with plenty of butter. Slice it into wedges and enjoy it alongside chili, beans, greens, soup, or your favorite Southern-style meal.
And if you’re making it just for yourself, there’s nothing wrong with grabbing a knife, adding a generous pat of butter, and enjoying it straight from the skillet.
📋 Recipe Information
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: About 20 minutes
Yield: 1 small 6-inch skillet
Servings: About 2–4, depending on portion size
Category: Side Dish
Cuisine: American / Southern
❤️ Final Thoughts
This small-batch cornbread proves you don’t need a large recipe to make something special. A few simple ingredients and a hot 6-inch skillet are all you need for a warm, golden cornbread with a crisp crust and a wonderfully corny flavor.
Whether you like your cornbread with a touch of sugar or prefer it completely savory, this little recipe is easy to customize and perfect whenever the craving hits.