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Small Batch Cast Iron Skillet Cornbread

Small Batch Cast Iron Skillet Cornbread is a slightly sweet cornbread baked in a small cast iron skillet.
Course Bread
Cuisine American
Keyword 5 inch skillet, 6.5 inch skillet, cast iron
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Cookie Madness


  • 1/2 cup plus 2 tablespoons cornmeal fine corn flour works too (85 grams)
  • 1/4 cup plus 2 tablespoons all-purpose flour 50 grams
  • 2 tablespoons granulated sugar 25 grams
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons whole milk
  • 1/2 cup buttermilk
  • 1 egg lightly beaten
  • 4 tablespoons salted butter melted


  • Preheat the oven to 425 degrees F and place a 6.5-inch cast iron skillet inside to heat while you make the batter.
  • In a medium size bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and egg. Whisk in almost all of the melted butter, reserving about 1/2 tablespoon for the skillet later on.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F.
  • Add the reserved butter to the hot skillet. Pour the batter into the skillet (it should sizzle and butter should pool around it) and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 minutes. Allow to cool for 10 to 15 minutes and serve.
  • Note: I've never had the cornbread spill over, as it tends to bake around the sides first and rise up. However, if you are worried about it you can put a rimmed baking sheet on the lower rack to catch any drips.


I accidentally forgot to turn the heat down to 375 and baked the cornbread at 425.  It was overbaked around the edges, but they tasted really good and were super crispy!  So if you'd like to play with the bake times, try baking at 425 for the first 10 minutes and then reducing to 375.