Small-Batch Skillet Cornbread – Perfectly Crisp, Buttery, and Just for One
Sometimes you just need a little cornbread — not a full pan, not leftovers for days, just one golden, perfectly crisp skillet of goodness made for one or two. This Small-Batch Skillet Cornbread is baked in a 6-inch cast iron skillet for that classic Southern crust and tender, “corny” flavor that’s both rustic and satisfying. Whether you like it sweet or savory, this recipe gives you that warm, homemade comfort with minimal effort — and zero waste. 🍳🌽
Ingredients
- ⅔ cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar (optional, to taste)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup vegetable oil (about 2 tablespoons)
- 1 egg
- 2 tablespoons half and half
- 2 tablespoons water (or about 4 tablespoons milk total, depending on your preferred consistency)
- 1 tablespoon oil (for heating the skillet)
