Perfectly Portioned Cornbread in a 6-Inch Skillet
This small batch cornbread is made just for one—no leftovers, no waste. Baked in a preheated 6-inch cast iron skillet , it gives you that irresistible crispy crust with a soft, golden center packed with sweet corn flavor.
Ideal for when you’re cooking solo but still want that comforting taste of warm cornbread fresh from the oven.
Why You’ll Love This Recipe:
- 🥘 Just-for-One Joy: No need to make a full pan when you only want a few slices.
- 🧈 Cast Iron Magic: The hot skillet creates a deep golden crust in minutes.
- ⏱️ Quick & Easy: Ready batter to oven in under 5 minutes—bakes in 15.
- 🌿 Clean Corn Flavor: Light sweetness with a rich corn-forward taste—no overpowering additives.
- 🥓 Great with Everything: Pair with chili, soup, or a pat of butter for a cozy snack.
Ingredients (Makes 1 small cornbread loaf / serves 1–2):
Dry Ingredients:
- ⅔ cup yellow cornmeal (about 90g)
- 1 tbsp all-purpose flour (helps bind and soften texture)
- 1 tbsp granulated sugar (optional – omit for savory version)
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp kosher salt (adjust to taste)
Wet Ingredients:
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