Easy Small Batch Sweet Cornbread Baked In a Skillet
This sweet cornbread recipe is baked in a cast iron skillet and is the perfect size for four and it pairs well with soups, chili, barbecue, and so much more.
This small-batch recipe for sweet cornbread comes together quickly and will be gone in a flash!
Ingredients
For this delicious “bread” recipe, you need the following simple ingredients:
- 5 Tablespoons butter
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
How To Make a Small Batch of Sweet Cornbread in a Skillet
To make this recipe, you will need an 8″ cast iron skillet. Begin by preheating your oven to 400 degrees. Place butter in the cast-iron skillet and place it in the oven while the oven heats up.
Keep a watch on the butter.
Once it has melted, remove the skillet and allow the oven to finish heating. Carefully swirl the butter around in the skillet to coat the bottom and sides.
For the matter, place the cornmeal, flour, sugar, baking soda, and salt in a medium-sized bowl and stir to combine.
Add milk and eggs to the cornmeal mixture and slowly whisk in the melted butter. If you do this step too fast, the eggs will start to cook.
Stir until the batter is completely mixed, being careful not to over-mix.
Pour the batter into the cast iron skillet. Bake for 20 – 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and carefully invert the skillet onto a plate. Prop the bottom of the cornbread slightly with a spoon or fork to allow steam to escape.
Cornbread Add-Ins
Want to add some pizazz to this favorite Southern staple? Here are a few items that you can add for more flavor:
- Cheddar Cheese
- Pepper Jack Cheese
- Scallions (green onions)
- Bacon
- Maple Syrup
- Whole Corn
- Jalapeños
- Crumbled sausage
- Brown sugar and pecans
- Honey
- Blueberries and lemon (zest and/or juice)
We found ourselves enjoying the Cornbread Recipe For One or Two so much that we needed to double it and Voilà! Here is the recipe.
Sweet Cornbread
Equipment
- 8-inch cast iron skillet
Ingredients
- 5 Tablespoons butter
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
Instructions
- Preheat oven to 400 degrees. Place butter in a cast-iron skillet and place in the oven while it heats up. Keep a watch on the butter. Once it has melted, remove the skillet and allow the oven to finish heating. Carefully swirl the butter around in the skillet to coat the bottom and
sides. - In a medium-sized bowl, place the cornmeal, flour, sugar, baking soda, and salt and stir to combine.
- Add the milk and eggs to the cornmeal mixture. Slowly whisk in the melted butter.
- Stir until the batter is completely mixed, being careful not to over mix.
- Pour the batter into the cast iron skillet. Bake for 20 – 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and carefully invert the skillet onto a plate. Prop the bottom of the cornbread slightly with a spoon or fork to allow steam to escape.
Nutrition
Did you know?
- Today’s cornbread got its origins when British colonists had to adapt their baking to using meal made from ground corn. The original recipes were not sweetened. According to an article in the Charlotte Observer, people take sides as to whether or not sugar should be in cornbread.
- Though the colonists are credited for their cornmeal creation, Native Americans preceded the British with their version made with ground maize.
- Lodge Cast Iron hosts an annual Cornbread Cook-Off in South Pittsburgh, Tennessee. It’s no joke. The winner of the cook-off walks away with a cash prize of $5,000.
- Cornbread + buttermilk (or regular milk) is a Southern treat. A similar dish called coush coush (a mixture of cornmeal, salt, baking powder, and milk that has been poured into a hot skillet greased with vegetable oil, lard, or bacon drippings) has been enjoyed by Cajuns for breakfast long before cereal became a thing.
Can’t get enough cornbread? Check out these other posts that pay homage to the South’s favorite “bread”:
- Sweet Cornbread with Rosemary – This recipe makes a 9×9 pan and uses agave rather than sugar for a touch of sweetness.
- Southern Cornbread Recipe from the American Heart Association – This recipe includes cream-style and whole corn in the batter.
- Soul-Healthy Cornbread – This recipe is on the USDA’s website uses applesauce instead of oil. This is great for those who are looking for lower-fat recipes.
- Easy Cornbread Muffins – These corn muffins are dairy-free, egg-free, and entirely plant-based.
Be sure to come back and tell us how your cornbread turned out!
Best cornbread I’ve fixed in along time. I I could fix my own cornbread years ago when I use to be a cook. But I used oil and butter. Forgot how to make it. Thank you it was a complete success. A wonderful add to my cabbage and potatoes. Thank you.
Your comment makes my heart happy. Thanks for stopping by and taking the time to share.
This cornbread is excellent and a perfect portion for 2 people. I cut the sugar back to 3 Tablespoons and the butter to 2 Tablespoons. I appreciate the recipe called for milk instead of buttermilk because I rarely have that that on hand.
Served it with Hobo Stew from Deep South Dish! That was a perfect pairing on a cool rainy day.