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Mini Skillet Corn Bread

 Mini Skillet Corn Bread
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."
2 ServingsPrep/Total Time: 25 min.

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.