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Easy Small Batch Sweet Cornbread Baked In a Skillet

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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.

Small Batch Sweet Cornbread In a Skillet.

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 baked in a cast iron skillet.

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.

small skillet of cornbread

Sweet Cornbread

This sweet cornbread baked in a castiron skillet is the perfect size and it pairs well with soups, chili, and so much more.
4.80 from 5 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 339kcal

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

Serving: 1 | Calories: 339kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 497mg | Fiber: 2g | Sugar: 13g
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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.
Hand holding a slice of cornbread.

Can’t get enough cornbread? Check out these other posts that pay homage to the South’s favorite “bread”:


Be sure to come back and tell us how your cornbread turned out!

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3 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

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