Serving and Tips
- Serve warm: Slice and serve with butter while the cornbread is still warm. The edges will be beautifully crisp, while the inside stays soft and moist.
- Customize it: You can swap the vegetable oil for melted butter, bacon grease, or a mix of both for different flavors. For a richer taste, use buttermilk instead of half and half.
- Sweet vs. Savory: If you prefer unsweetened cornbread, simply skip the sugar. Either way, it’s delicious.
- Storage: This recipe makes just enough for one or two servings, but if you have leftovers, wrap them tightly and store at room temperature for up to 2 days. Reheat briefly in a skillet or toaster oven to restore the crisp crust.
This Small-Batch Skillet Cornbread delivers that classic Southern flavor and perfect golden crust without needing a huge batch. Whether you spread it with butter, drizzle it with honey, or crumble it into chili, it’s the ideal recipe for those moments when you just want a little homemade comfort. Yummy, simple, and made just the way you like it! 🌽🧈
