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Mini Skillet Corn Bread Recipe
Mini Skillet Corn Bread Recipe photo by Taste of Home

Mini Skillet Corn Bread Recipe

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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

  1. 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

Reviews for Mini Skillet Corn Bread

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Feb. 6, 2012

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

MY REVIEW
Reviewed Feb. 6, 2012

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.

MY REVIEW
Reviewed Jul. 13, 2008

double this and put in 8 inch pan

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