Small Batch Cast Iron Skillet Cornbread: Achieve Crispy Perfection Every Time
There’s a special joy in baking, especially when it involves the comforting aroma of freshly baked cornbread. A few years ago, I invested in a charming small cast iron skillet, approximately 5 inches across the bottom and 6.5 inches at the top. While initially intended for individual frittatas, it quickly became my go-to for creating the most delightful small batch skillet cornbread. The unique properties of hot cast iron, combined with a touch of melted fat, work wonders, gifting the cornbread with that coveted golden-brown, irresistibly crispy crust that is simply unmatched by other baking methods.
The Perfect Balance: Our Signature Cornbread Flavor
This isn’t just another cornbread recipe; it’s truly one of my best. My goal was to create a cornbread that struck a perfect balance—not overly sweet, but with enough sugar to enhance the natural corn flavor and provide a tender crumb. It’s the kind of cornbread that even purists, like my father (who firmly believes cornbread should never be sweet), would thoroughly enjoy. The subtle sweetness complements the robust cornmeal without turning it into a dessert. For the fat, you have options: unsalted butter, salted butter, or even a melted butter-like spread. While vegetable oil works in a pinch, I highly recommend using butter or a quality spread. The rich, nuanced flavor it imparts truly shines through and pairs exquisitely with the rustic taste of the cornmeal, elevating the entire experience.
Why Cast Iron is the Secret to Superior Cornbread
The magic of this recipe largely lies in the cast iron skillet. Cast iron is a remarkable conductor of heat, distributing it evenly and retaining it exceptionally well. When preheated, the skillet creates an intensely hot surface that instantly sears the cornbread batter upon contact. This rapid searing is what creates that incredibly crispy, golden-brown crust we all adore, a texture that’s difficult to achieve with other types of bakeware. The crispy exterior perfectly contrasts with the moist, tender interior, making every bite a delightful experience. Plus, with proper seasoning, cast iron offers a naturally non-stick surface that improves with every use, making for easy release and cleanup.
If you’re looking to make a larger batch for a crowd or a bigger family meal, you can find the full-sized recipe, designed for a 9-inch skillet, right here. It’s a fantastic option if you fall in love with this flavor profile and want to scale up.
Choosing Your Pan: Skillet Sizes and Alternatives
This recipe is specifically tailored for a small skillet, but don’t fret if you don’t own the exact 6.5-inch cast iron pan. The beauty of cornbread is its adaptability. While my skillet measures 5 inches across the bottom and is marketed as a 6.5-inch pan (with a capacity of approximately 2 cups), many small cast iron skillets will work. Lodge, a popular brand, offers various sizes, including 5-inch and even 3.5-inch mini skillets. For cooking for one or two, or if you simply prefer single-serving portions of bread, the 6.5-inch (measured across the top) version is likely your best bet, offering a good balance of size and crust-to-crumb ratio.
Finding the Right Skillet & Baking Alternatives
As mentioned, skillet capacity can vary significantly based on brand and design. My “6.5-inch” skillet truly holds about 2 cups of batter. If you can’t find a 6.5-inch skillet, or if you’re looking for other baking vessel options, this small batch recipe is quite flexible. You could achieve excellent results in an 8×4 inch loaf pan, though the baking time might need slight adjustment, and the crust won’t be quite as pronounced as with a hot skillet. Alternatively, two mini loaf pans would also work wonderfully, creating adorable individual servings. For those adventurous bakers with tiny 3.5-inch mini skillets, I’m planning to experiment with them myself soon. My intuition tells me this recipe would divide beautifully between two such tiny skillets, requiring a slightly shorter baking time. The key is to watch for the center to be firm and a toothpick to come out clean, regardless of the pan you choose. Remember, whether you opt for a small skillet or an alternative, this remains a truly great cornbread recipe.
Gluten-Free Skillet Cornbread: A Delicious Adaptation
For those with gluten sensitivities or dietary preferences, transforming this recipe into a gluten-free delight is surprisingly simple and yields fantastic results. To make this cornbread gluten-free, simply substitute the all-purpose flour with 50 grams (approximately ¼ cup plus 2 tablespoons) of your favorite 1:1 gluten-free flour blend. My daughter recently put this to the test using a “Measure for Measure” gluten-free blend, and it worked exceptionally well, producing a cornbread that was indistinguishable from the traditional version in taste and texture. She even doubled the recipe and baked it in a rectangular pan, since her college house, unfortunately, lacks a proper cast iron skillet (a clear sign it’s not in the South!). This successful adaptation proves the recipe’s versatility, ensuring everyone can enjoy a slice of this homemade goodness.
Serving Suggestions and Delicious Pairings
This small batch cast iron cornbread is incredibly versatile and makes a wonderful addition to a variety of meals. Serve it warm with a pat of honey butter for a simple yet satisfying treat. It’s the perfect accompaniment to hearty stews, a warming bowl of chili, or a plate of tender pulled pork. You can even crumble it into a bowl of milk for a classic, comforting snack. For breakfast, a slice pairs beautifully with eggs and bacon. The crispy edges and tender center make it a superb vehicle for soaking up gravies or the juices from a savory main course. Don’t be afraid to get creative with your pairings!
Tips for Cornbread Success
- Preheat Your Skillet: This is crucial for that crispy crust. Don’t skip this step! The sizzling sound when the batter hits the hot, buttered skillet is your cue to perfection.
- Don’t Overmix: Mix the dry and wet ingredients just until combined. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to a tougher cornbread.
- Room Temperature Ingredients: Using ingredients like milk, buttermilk, and egg at room temperature helps them incorporate more smoothly into the batter, leading to a more uniform texture.
- Customize It: Feel free to add a handful of shredded cheddar cheese, diced jalapeños, or fresh/frozen corn kernels to the batter for extra flavor and texture.
- Storage: Leftover cornbread can be stored at room temperature in an airtight container for up to 2-3 days, or refrigerated for a longer period. Reheat gently in the oven or a dry skillet to regain some crispiness.
Related Recipes You Might Enjoy
If you love baking with cast iron or simply enjoy comforting, homemade treats, be sure to check out these other fantastic recipes from our collection:
- Chipotle Bacon Cornbread — A spicy and savory twist, perfect if you enjoy a kick and the smoky flavor of bacon.
- Small Cast Iron Skillet Chocolate Cake — A truly decadent individual-sized chocolate cake, rich and satisfying.
- Small Cast Iron Skillet Caramel Cake — Another delightful small cake, featuring luscious caramel flavors.
- Cast Iron Skillet Brownies with Browned Butter — Highly-rated brownies baked in cast iron, featuring the depth of browned butter and walnuts. A real crowd-pleaser!
- Sweet Corn Bread (Reduced Fat) — A lighter, slightly sweeter version of cornbread for those who prefer a less rich option. A past favorite!
Small Batch Cast Iron Skillet Cornbread Recipe
Small Batch Cast Iron Skillet Cornbread
By Cookie Madness
Pin Recipe
Ingredients
- ½ cup plus 2 tablespoons cornmeal (fine corn flour works well for a more tender crumb – 85 grams)
- ¼ cup plus 2 tablespoons all-purpose flour (50 grams, or a 1:1 gluten-free blend for GF option)
- 2 tablespoons granulated sugar (25 grams, for that perfect balanced sweetness)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons whole milk
- ½ cup buttermilk (or homemade buttermilk: ½ cup milk with ½ tbsp lemon juice/vinegar, let sit 5 mins)
- 1 egg (lightly beaten, ideally at room temperature)
- 4 tablespoons salted butter (melted, provides rich flavor and helps with the crust)
Instructions
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Preheat Oven & Skillet: Preheat your oven to a blazing 425 degrees F (220 C). Crucially, place your 6.5-inch cast iron skillet inside the oven as it preheats. This step ensures the skillet gets intensely hot, which is the secret to that perfectly golden, crispy bottom crust.
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Prepare the Batter: In a medium-sized mixing bowl, combine all the dry ingredients: cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Whisk them thoroughly to ensure even distribution. Next, add the wet ingredients: whole milk, buttermilk, and the lightly beaten egg. Mix until just combined. Then, stir in almost all of the melted butter, ensuring to reserve about ½ tablespoon to grease the skillet later. Avoid overmixing, as this can lead to a tough cornbread.
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Reduce Oven Temperature: Carefully remove the now piping hot cast iron skillet from the oven using oven mitts. At this point, immediately reduce the oven temperature to 375 degrees F (190 C) for baking.
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Bake the Cornbread: Add the reserved ½ tablespoon of melted butter to the hot skillet. It should sizzle and coat the bottom and sides. Pour the prepared cornbread batter directly into the skillet. You’ll hear a satisfying sizzle as the batter hits the hot butter, and the butter should beautifully pool around the edges. Promptly place the skillet back into the center of the preheated oven. Bake for approximately 20 minutes, or until the center is firm to the touch and a cake tester or toothpick inserted into the middle comes out clean.
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Cool and Serve: Once baked, carefully remove the skillet from the oven. Allow the cornbread to cool in the skillet for 10 to 15 minutes before slicing and serving. This cooling time allows the cornbread to set properly. Enjoy your perfectly crispy and tender small batch cornbread! A note of caution: while I’ve never experienced the cornbread spilling over (as it tends to bake and rise around the sides first), if you’re concerned, you can place a rimmed baking sheet on a lower rack to catch any potential drips.
Notes