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6-inch cast iron skillet cornbread

(4 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

For two of us, I hate making a large skillet cornbread. After a lot of math, I came up with this version to be made in a small, 6 inch cast iron skillet.

(4 ratings)
yield 2 -4
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For 6-inch cast iron skillet cornbread

  • 3/4 c
    cornmeal
  • 1/4 c
    flour
  • 2 Tbsp
    flour
  • 2 Tbsp
    sugar
  • 1/2 tsp
    kosher salt
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 3 Tbsp
    milk
  • 1/2 c
    buttermilk
  • 1
    egg
  • 3+1 Tbsp
    melted butter, divided

How To Make 6-inch cast iron skillet cornbread

  • 1
    Preheat oven to 425ºF and put 6 inch cast iron skillet in the oven to heat up.
  • 2
    Meanwhile, whisk together the dry ingredients. Whisk in the milk, buttermilk and egg. Whisk in the 3 tablespoons melted butter.
  • 3
    Remove skillet from oven and reduce the oven to 375ºF.
  • 4
    Add the remaining butter to the hot pan and swirl it around to melt and coat the bottom and partway up the sides.
  • 5
    Pour batter into pan, put pan into oven and bake for 20 minutes until toothpick put in center comes out clean.
  • 6
    Let cool about 10 minutes before serving.
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Categories & Tags for 6-inch Cast Iron Skillet Cornbread:

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