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Mini Skillet Corn Bread Recipe

Mini Skillet Corn Bread Recipe photo by Taste of Home

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My husband says this recipe is close enough to the corn bread his mother used to make, so I consider it a winner. His criteria were to "put butter on the corn bread without it crumbling to pieces" and "to be able to break it up into a glass of milk without it turning to mush."

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Mini Skillet Corn Bread Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 tablespoon butter
3/4 cup plus 2 tablespoons corn bread/muffin mix
1/4 cup cornmeal
1 egg
1/4 cup milk
1/2 teaspoon cider vinegar

Directions

Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine corn bread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean. Yield: 2 servings.

Editor's Note: This recipe was tested with half of an 8-1/2-ounce package of Jiffy corn bread/muffin mix.

Originally published as Mini Skillet Corn Bread in Reminisce Extra February 2003, p52

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Reviews for Mini Skillet Corn Bread

Mini Skillet Corn Bread

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Reviewed on Feb. 06, 2012 by mousejockey2

Best cornbread recipe I've found, delicous and doesn't crumble when buttered.

Reviewed on Feb. 06, 2012 by mousejockey2

I've been using this recipe for about a year, I usually double the ingrediants and bake in a 9" cast iron skillet, placing a round of parchment paper in the bottom. and we agree, you can butter it without it crumbling.

Reviewed on Jul. 13, 2008 by LP52

double this and put in 8 inch pan