Perfectly Portioned Cornbread in a 6-Inch Skillet
This small batch cornbread is made just for one—no leftovers, no waste. Baked in a preheated 6-inch cast iron skillet , it gives you that irresistible crispy crust with a soft, golden center packed with sweet corn flavor.
Ideal for when you’re cooking solo but still want that comforting taste of warm cornbread fresh from the oven.
Why You’ll Love This Recipe:
- 🥘 Just-for-One Joy: No need to make a full pan when you only want a few slices.
- 🧈 Cast Iron Magic: The hot skillet creates a deep golden crust in minutes.
- ⏱️ Quick & Easy: Ready batter to oven in under 5 minutes—bakes in 15.
- 🌿 Clean Corn Flavor: Light sweetness with a rich corn-forward taste—no overpowering additives.
- 🥓 Great with Everything: Pair with chili, soup, or a pat of butter for a cozy snack.
Ingredients (Makes 1 small cornbread loaf / serves 1–2):
Dry Ingredients:
- ⅔ cup yellow cornmeal (about 90g)
- 1 tbsp all-purpose flour (helps bind and soften texture)
- 1 tbsp granulated sugar (optional – omit for savory version)
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp kosher salt (adjust to taste)
Wet Ingredients:
- 1 large egg
- 2 tbsp vegetable oil (plus extra for greasing the pan)
- 2 tbsp half-and-half (or milk/cream of choice – adds richness)
- 2 tbsp water (balances moisture without heaviness)
Optional: 1 tbsp melted butter or bacon grease for added richness and flavor.
Instructions:
Step 1: Preheat Oven & Heat the Skillet
Preheat your oven to 400°F (200°C) .
Place your 6-inch cast iron skillet in the oven while it preheats.
Add 1 tablespoon of oil or bacon grease to the hot skillet and swirl to coat before pouring in the batter.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together:
- Cornmeal
- Flour
- Sugar (if using)
- Baking powder & baking soda
- Salt
Mix well to evenly distribute the leavening agents.
Step 3: Add Wet Ingredients
In a separate small bowl or measuring cup, beat:
- Egg lightly
- Then add:
- Oil
- Half-and-half
- Water
Whisk until combined and slightly frothy.
Pour wet ingredients into dry and stir gently until just mixed.
Tip: Don’t overmix—it’s okay if there are a few lumps!
Step 4: Bake Until Golden
Carefully remove the hot skillet from the oven (watch out—it’s very hot!).
Pour the batter into the hot skillet—the mixture should sizzle on contact.
Return to the oven and bake for 15 minutes , or until the top is golden and firm to the touch.
Step 5: Flip Onto Cooling Rack
Once done, remove from oven and immediately flip onto a wire cooling rack .
Let cool for 5–10 minutes before slicing.
This prevents the bottom from steaming and getting soggy.
Step 6: Slice & Serve Warm
Cut into wedges or squares and serve warm.
Top with:
- A pat of butter
- A drizzle of honey or maple syrup
- Or pair with chili, beans, or soup for a complete meal
Tips for Success:
- 🧊 Use Room-Temp Egg & Milk: Helps prevent clumping and ensures even mixing.
- 🍞 No Buttermilk? No Problem: Half-and-half or a splash of lemon juice + milk works great.
- 🥣 Make It Sweet or Savory: Adjust sugar to taste—or skip it entirely for a more rustic bite.
- 🧑🍳 Cast Iron Is Key: Preheating the skillet gives that classic crispy edge we all love.
- 🌱 Dairy-Free Option: Use plant-based milk and vegan butter if preferred.
Serving Suggestions:
- Perfect with a bowl of chili or black bean soup for a hearty single-serving dinner.
- Great as a side for roasted vegetables or grilled chicken.
- Ideal with coffee or tea for a sweet breakfast treat.
Nutritional Information (per serving, makes 1 loaf – approximate):
(Without optional toppings – based on regular ingredients)
- Calories: ~300 kcal
- Protein: ~7g
- Carbohydrates: ~25g
- Fat: ~20g
- Fiber: ~1g
- Sugar: ~6g
This Small Batch Cornbread is proof that good things come in small packages. With its crispy crust, tender crumb, and pure corn flavor—it’s everything you love about cornbread… in a personal-sized portion.
So go ahead and make this next time you’re cooking for one… because once you taste it—you’ll be making it again and again!
