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Mini Skillet Cornbread

My husband says this recipe is close enough to the cornbread his mother used to make, so I consider it a winner. His criteria were to "put butter on the cornbread without it crumbling to pieces" and "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


  • 1 tablespoon butter
  • 3/4 cup plus 2 tablespoons cornbread/muffin mix
  • 1/4 cup cornmeal
  • 1 large 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 cornbread 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.
Editor's Note: This recipe was tested with half of an 8-1/2-ounce package of Jiffy corn bread/muffin mix.

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Average Rating:
  • mousejockey2
    Feb 6, 2012

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

  • mousejockey2
    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.

  • LP52
    Jul 13, 2008

    double this and put in 8 inch pan