Small Batch Cast Iron Cornbread
Throw together the easiest, small batch cornbread in a cast iron pan in under half an hour. Perfect of a small family dinner or just you!
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.