6-inch cast iron skillet cornbread

Name: 6-inch Cast Iron Skillet Cornbread
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup(s) cornmeal; 1/4 cup(s) flour; 2 tablespoon(s) flour; 2 tablespoon(s) sugar; 1/2 teaspoon(s) kosher salt; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 3 tablespoon(s) milk; 1/2 cup(s) buttermilk; 1 egg; 3+1 tablespoon(s) melted butter, divided

(4 ratings)

review

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.

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(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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6-inch cast iron skillet cornbread

Ingredients For 6-inch cast iron skillet cornbread

How To Make 6-inch cast iron skillet cornbread

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