This cornbread recipe can be baked in 15 minutes. It's great for a cast iron skillet of 5 or 6-inch size. Or, it can go into a loaf pan or casserole dish of similar size.
Add in the final ingredients and mix by hand to create a basic batter.
Determine the baking container. Choose something small such as a loaf pan, 6-inch iron skillet, or something else. Oil the chosen baking container. Pour and scrape batter into it.
Bake at 400°F, middle shelf, uncovered, for about 15 minutes. Cut and serve.
Notes
If batter is too dry, add more milk. If too thin, add more flour.
Nutrition Facts
Cornbread Small Batch for 5 to 6-inch Diameter Size
Amount per Serving
Calories
145
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
25
mg
8
%
Sodium
442
mg
19
%
Potassium
71
mg
2
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
107
IU
2
%
Calcium
114
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.