Small-Batch Skillet Cornbread – Perfectly Crisp, Buttery, and Just for One

Instructions

1. Preheat the Skillet: Place your 6-inch cast iron skillet in the oven and preheat to 400°F (200°C). Add 1 tablespoon of oil to the skillet before heating — this step ensures that perfect, crispy crust that cornbread lovers crave.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Mixing these first helps distribute the leavening evenly throughout the batter.
3. Add the Wet Ingredients: In a separate small bowl, whisk together the vegetable oil, egg, half and half, and water (or milk). Stir to combine until smooth.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix — a few small lumps are fine. If the batter looks too thick, add a teaspoon or two more liquid until it reaches a pourable consistency.
5. Pour the Batter: Carefully remove the hot skillet from the oven (handle with a thick towel or oven mitt). Swirl the oil to coat the bottom evenly, then pour in the cornbread batter. You should hear a satisfying sizzle — that sound means your crust is going to be perfect!
6. Bake: Return the skillet to the oven and bake for about 15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Flip: Remove the skillet from the oven and immediately flip the cornbread out onto a wire rack to cool slightly. This prevents condensation (or “sweating”) that can make the bottom soggy.

Serving and Tips