6-inch cast iron skillet cornbread
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.
prep time
15 Min
cook time
20 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 3/4 cup cornmeal
- 1/4 cup flour
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons milk
- 1/2 cup buttermilk
- 1 egg
- 3+1 tablespoons melted butter, divided
How To Make 6-inch cast iron skillet cornbread
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Step 1Preheat oven to 425ºF and put 6 inch cast iron skillet in the oven to heat up.
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Step 2Meanwhile, whisk together the dry ingredients. Whisk in the milk, buttermilk and egg. Whisk in the 3 tablespoons melted butter.
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Step 3Remove skillet from oven and reduce the oven to 375ºF.
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Step 4Add the remaining butter to the hot pan and swirl it around to melt and coat the bottom and partway up the sides.
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Step 5Pour batter into pan, put pan into oven and bake for 20 minutes until toothpick put in center comes out clean.
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Step 6Let cool about 10 minutes before serving.
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