Mini Skillet Corn Bread Recipe
- 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
- 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.
1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Mini Skillet Corn Bread
"Best cornbread recipe I've found, delicous and doesn't crumble when buttered."
"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."
"double this and put in 8 inch pan"