- 1 tablespoon butter or margarine
- 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
- 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.
Reviews forMini Skillet Cornbread
"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"