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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!

Small Batch Sweet Cornbread In a Skillet

How To Make a Small Batch of Sweet Cornbread in a Skillet

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

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-size 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 castiron skillet

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

Lynda
This sweet cornbread baked in a castiron skillet is the perfect size and it pairs well with soups, chili, and so much more.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads
Cuisine American
Servings 4 servings
Calories 339 kcal

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: 1Calories: 339kcalCarbohydrates: 38gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 134mgSodium: 497mgFiber: 2gSugar: 13g
Keyword bread, corn, cornbread, recipe, skillet, southern
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

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 actually preceded the British with their own 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.

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)
piece of cornbread

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


How do you like cornbread?

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