This mini skillet cornbread is an easy quick bread that cooks in your mini cast iron skillet on the grill. It's the perfect size for feeding 3 or 4 people and is ready in just 35 minutes.
Recipe at a Glance: Mini Skillet Cornbread
- DETAILS
- Total Time: 35 minutes
- Preparation method: Cast iron skillet on the grill
- HIGHLIGHTS
- This mini skillet cornbread recipe uses your mini cast iron skillet to create a tender homemade cornbread on the grill.
- It's simple to make and is the perfect size for 3 or 4 people.
I love cornbread, particularly alongside campfire chili or a hearty Dutch oven soup, but the problem with most cornbread recipes, including my Dutch oven cornbread, is that it makes a big batch. Usually at least enough to serve 7 or 8 people, so, unless you're feeding a crowd, it often dries out before it gets finished. This mini skillet cornbread recipe fixes that problem as it makes just enough for 3 or 4 people while still offering that classic cornbread taste and texture.
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Ingredients and Substitutions
- Buttermilk--This gives the cornbread a tender texture. If you don't have regular buttermilk on hand, add 1 tablespoon for vinegar or lemon juice to 1 cup of regular milk and let it sit for 10 to 15 minutes.
- Sugar--This skillet cornbread recipe is not overly sweet. If you prefer a sweeter cornbread, increase the sugar to 2 ½ tablespoons.
- Butter--If you're using unsalted butter, add an extra large pinch of salt to the dry ingredients.
How to Make Cornbread in a Skillet
1. Butter the mini cast iron skillet.
2. Whisk the cornmeal, flour, baking soda, and salt together.
3. Whisk the egg, buttermilk, melted butter, and sugar together.
4. Pour the wet ingredients into the dry ingredients and mix well to combine.
5. Spread the cornbread batter in an even layer in the skillet.
6. Cook over indirect heat on the grill until golden brown and set.
FAQs
Yes. Follow the directions, and cook the cornbread in the skillet in a 350°F (180°C) oven until golden brown, 20 to 25 minutes.
Yes, you can use a 10-inch skillet, but you will need to double the ingredients. The cook time will be slightly longer if you are using a larger skillet.
Storage & Reheating
Homemade cornbread is always best enjoyed the day that it is made, as it starts to dry out quickly. You can store it, tightly wrapped in plastic, at room temperature for up to 1 day.
Tips and Troubleshooting
- Leftover cornbread makes great croutons! Cut your cornbread into cubes and toast in a 350°F oven until golden, about 15 minutes, or cook gently in your skillet over low heat, stirring occasionally, until golden all over. Add them to salads or plop them on top of your favorite Dutch oven chili.
- Avoid opening the grill lid frequently as this will cause the temperature inside the grill to fluctuate.
- This recipe is suitable for vegetarian diets.
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Recipe
Mini Skillet Cornbread
Equipment
Ingredients
- ¼ cup melted salted butter plus more for the skillet
- ½ cup cornmeal
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- Pinch salt
- 1 large egg
- ½ cup buttermilk
- 1 ½ tablespoons granulated sugar
Instructions
- Preheat the grill for indirect cooking over medium heat (about 350°F | 180°C). I prefer to set my indirect zone with heat on either side of it for even cooking, but if this isn't available to you, rotate the skillet once during cooking so that it heats evenly.
- Butter the cast iron skillet.
- In a large bowl, whisk the flour, cornmeal, baking soda, and salt.
- In a liquid measuring jug, beat the egg, then whisk in the buttermilk, melted butter, and sugar.
- Pour the liquid ingredients into the dry ingredients and mix until everything is incorporated and no dry patches remain.
- Spread the batter in an even layer in the skillet.
- Cook on the grill until the cornbread is puffed and golden and a tester inserted in the thickest part comes out clean, 22 to 25 minutes. Serve warm.
Notes
- If you prefer a sweeter cornbread, increase the sugar to 2 ½ tablespoons
- Leftover cornbread makes great croutons! Cut your cornbread into cubes and toast in a 350°F oven until golden, about 15 minutes, or cook gently in your skillet over low heat, stirring occasionally, until golden all over. Add them to salads or plop them on top of your favorite Dutch oven chili.
- Avoid opening the grill lid frequently as this will cause the temperature inside the grill to fluctuate.
- This recipe is suitable for vegetarian diets.
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