Published · Updated · by Tammy Spencer · This post may contain affiliate links.
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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!
Jump to:
- Why this recipe works
- Recipe Ingredients
- How to make skillet cornbread
- Questions asked and answered
- Substitutions for fresh buttermilk in recipes
- Golden cornbread goodness
- Cornbread serving suggestions
- Try these recipes next
- Small Batch Cast Iron Skillet Cornbread
- Comments
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!
Recipe Ingredients
You'll need the following ingredients to make this skillet cornbread recipe:
Ingredient Notes
Cornmeal: This ingredient 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.
Buttermilk powder: Because the baking soda needs to react with an acid, buttermilk steps in. However, I use 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 below.
Baking soda and baking powder: 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.
The rest of the ingredients for this skillet cornbread recipe are all pantry staples: flour, sugar, milk, an egg, butter, and salt.
See the recipe card for a full list of ingredients and measurements.
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.
Pour the milk mixture into the cornmeal mixture and stir until the batter is just combined (photo 2).
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.
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).
Storage instructions
Cornbread can be stored in an airtight container on the counter for a couple of days, or refrigerated up to a week. It can also be frozen, well wrapped and stored in an airtight bag, for up to 3 months.
Yield Notes
A small batch skillet cornbread yields 6 to 8 slices. You can also double the recipe and bake it in a 10¼-inch cast iron skillet for 25 to 28 minutes. This makes enough for 10 to 12 slices of golden cornbread goodness!
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.
Substitutions for 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 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.
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.
Cornbread serving suggestions
You can serve cornbread as a side dish alongside your favorite to chili (like Turkey and Sweet Potato Chili) or soup recipes (co*ck-a-Leekie Soup comes to mind), or as a breakfast option with eggs (like these Cottage Cheese Scrambled Eggs). You can even scale it up to make a southern cornbread dressing!
Baking in a cast iron skillet produces a buttery crust and crispy edges, making this cornbread a crowd-pleaser at any meal or gathering. This cast iron skillet cornbread is sure to satisfy!
Slainté! L’chaim! Cheers!
Tammy
Try these recipes next
There are many ways to enjoy a smaller version of a treat if you're looking for portion control. Here are some ideas that have been scaled down for small servings, and I have many more. Here are some ideas to get you started:
- Flourless Chocolate Almond Cake (Torta Caprese)
- No-Bake Tiramisu Loaf
- Sourdough Discard Crumpets
- Mini British Bakewell Tarts (Almond and Jam Tarts)
I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!
Comment
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!
5 from 5 votes
Print Recipe Pin Recipe Save 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
Ingredients
- ½ cup cornmeal, coarsely ground
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon 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!
Storage instructions: Cornbread can be stored in an airtight container on the counter for a couple of days, or refrigerated up to a week. It can also be frozen, well wrapped and stored in an airtight bag, for up to 3 months.
This recipe can be doubled and baked in a 10¼-inch cast iron skillet for 25 to 28 minutes, yielding 10 to 12 slices.
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.
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.
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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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