The Easiest Small Batch Cornbread in a Cast Iron Pan
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Cornbread is best when it’s fresh from the oven. As it ages, well, it’s really only good for making croutons. So, unless you’re also planning on making stuffing or you have lots of people ready and waiting to eat, you need a small batch cornbread recipe.
And since we’re here anyway, let’s make that small-batch cornbread in a six-inch cast iron pan for authenticity, add pops of real corn, and use the easiest recipe you’ve ever heard of. You heard me. This recipe is super easy. It’s got real corn in it. Oh, and it’s topped with a crisp crust of turbinado sugar because why the heck not.
How to Make the Easiest Small Batch Cornbread
I promised you an easy recipe, and I swear this one delivers. It starts with equal parts self-rising flour and cornmeal. Add in a little sugar, yogurt, and milk. Mix in the corn. Dump it in a cast iron pan. Bake. Boom. Done.
So, that is six easy ingredients, and it takes about 2 minutes to mix it all up. How much easier could it get? Plus, it’s one bowl, one measuring cup, and a spoon. That means, there aren’t that many dishes either.
PS – Yes, I mixed this with my tablespoon measuring spoon to save on dishes. Feel free to use another spoon or a rubber spatula to stir if you feel like this is just dumb advice. I get it; I’m a special kind of lazy, though.
Now, I top mine with a little extra corn for garnish and turbinado sugar to make it pretty. That is completely optional. You’re probably not taking pictures of your food like I am, so you can get away without any toppings at all.
Why Cast Iron is Best for Cornbread
I use a six-inch cast iron pan, but if you have a small cake pan, that will also work. It may take a little longer to bake because aluminum or non-stick pans don’t insulate as well as cast iron does. Similarly, you could use a small glass pie plate (make sure it’s six inches) but plan on it taking at least ten minutes longer to bake.
Extras for Small Batch Jalapeño Cheddar Cornbread
If you are feeling extra but still want something easy, just add in chopped jalapeños and shredded cheddar. I probably not add sugar to the top if you did that, though. It might take a little extra time to bake based on extra volume, so just watch it. After the timer goes off, stick a toothpick in the middle and see if it’s fully cooked yet.
The Tools You’ll Need
As I said, you don’t need a lot of things. Here’s the list:
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Small Batch Cast Iron Cornbread
Equipment
- Small mixing bowl
- 6-inch Cast Iron Pan
Ingredients
- ½ cup self-rising flour
- ½ cup cornmeal
- ½ cup Greek yogurt
- ½ cup milk
- ½ cup canned corn drained
- 1 Tbsp sugar plus more for sprinkling on top, optional
- cooking spray
Instructions
- Preheat the oven to 350ºF. Oil your cast iron pan and set aside.
- In a small mixing bowl, stir together self-rising flour, cornmeal, and sugar. Mix in the yogurt, milk, and corn.
- Pour the batter into the cast iron pan. Optionally decorate with extra sugar and corn kernels.
- Bake for 20 to 22 minutes. Serve warm.
