6-inch Cast Iron Skillet Cornbread

Carolyn Haas


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.


★★★★★ 1 vote

15 Min
20 Min


  • 3/4 c
  • 1/4 c
  • 2 Tbsp
  • 2 Tbsp
  • 1/2 tsp
    kosher salt
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 3 Tbsp
  • 1/2 c
  • 1
  • 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.

Printable Recipe Card

About 6-inch Cast Iron Skillet Cornbread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtag: #Cast Iron Pan

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