Oh, let me tell you about my love affair with quick skillet cornbread! There’s nothing quite like that golden crust cracking open to reveal the soft, steamy center. I grew up watching my grandma pull her cast iron skillet from the oven, the smell of toasted corn filling the whole house. Now I make this version when I need comfort food fast – it comes together quicker than you can say “pass the butter!” With just pantry staples and about 30 minutes, you’ll have the perfect side for chili, barbecue, or honestly, just eaten warm with honey dripping down your fingers.
Why You’ll Love This Quick Skillet Cornbread
Trust me, once you try this recipe, you’ll wonder how you ever lived without it! Here’s what makes it so special:
- Crispy magic: That hot cast iron skillet gives you the most incredible golden crust that crackles when you cut into it.
- Faster than takeout: From mixing bowl to table in 30 minutes flat – perfect for those “oops, I forgot to make a side dish” moments.
- Endlessly adaptable: Sweet or savory, plain or loaded with goodies – this cornbread is your culinary playground.
- Pantry hero: Uses ingredients you probably already have, no fancy shopping trips needed.
Seriously, it’s the little black dress of breads – goes with everything and always makes you look good!
Ingredients for Quick Skillet Cornbread
Here’s everything you’ll need to make this simple yet spectacular cornbread. I’ve learned through many batches that exact measurements matter here – no eyeballing the cornmeal unless you want hockey puck bread! (Been there, done that.)
- 1 cup cornmeal – The star of the show! Use medium grind for that perfect texture.
- 1 cup all-purpose flour – Helps give structure without making it heavy.
- 2 tablespoons sugar – Just enough to balance the corn’s natural earthiness.
- 1 tablespoon baking powder – Check the date! Old baking powder = flat cornbread.
- 1/2 teaspoon salt – I use kosher salt for even distribution.
- 1 cup milk – Whole milk makes it richer, but any kind works.
- 1 large egg (beaten) – Room temp blends smoother – take it out when you preheat the oven.
- 1/4 cup melted butter (cooled slightly) – Browned butter takes this to next-level delicious if you’re feeling fancy.
See? Nothing weird or hard-to-find. Now let’s talk about the fun part – mixing it all up!
Equipment Needed
Now, don’t let the word “equipment” scare you – we’re talking basic kitchen stuff here! I’ve made this cornbread enough times to know exactly what tools give you that perfect crispy-bottomed, fluffy-centered result every time:
- 10-inch cast iron skillet – Non-negotiable in my book! That heavy pan gives you the magic crust. (Don’t have one? Borrow from a friend – they’ll want some cornbread as payment!)
- Medium mixing bowl – I use my trusty Pyrex, but any decent-sized bowl works.
- Whisk or fork – For getting those dry ingredients perfectly combined. No lumps allowed!
- Measuring cups and spoons – Cornbread forgives many sins, but measuring isn’t one of them.
- Oven mitts – That skillet gets HOT – learned this the hard way when I grabbed it bare-handed once. Ouch!
Pro tip: Preheat your skillet in the oven while you mix the batter. It’s the secret to that incredible crispy bottom that makes people go “Wow, how’d you do that?” Just trust me on this – cold skillet = sad cornbread.
How to Make Quick Skillet Cornbread
Okay, here’s where the magic happens! Follow these steps and you’ll have perfect cornbread that’ll make your kitchen smell like a Southern diner. I promise it’s easier than it sounds – just don’t skip that skillet preheating step!
Step 1: Preheat and Prep
First things first – crank your oven to 400°F (200°C) and pop that cast iron skillet right in there. This is my golden rule: cold skillet = no crispy bottom. Let the pan heat for at least 10 minutes while you mix the batter. I like to set a timer because I always forget otherwise!
Step 2: Mix Dry Ingredients
Grab your mixing bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Get it all nice and combined – no flour pockets hiding in there! I give it about 15 good whisks. This is also when I taste a pinch to make sure the salt level is right (my secret quality control step).
Step 3: Add Wet Ingredients
Now make a well in your dry mix and pour in the milk, beaten egg, and melted butter. Here’s the key: stir just until everything comes together – lumps are totally fine! Overmixing makes tough cornbread, and nobody wants that. The batter should look shaggy, like it can’t decide if it’s thin or thick.
Step 4: Bake to Perfection
Carefully pull that screaming hot skillet from the oven (mitts on, please!) and pour in your batter. It’ll sizzle beautifully – that’s how you know the crust will be perfect. Bake for exactly 20 minutes until the edges pull away and the top is golden brown. The toothpick test works, but I just look for that perfect color – like a summer tan on bread!
Let it cool for 5 minutes (if you can wait that long) before slicing. That first bite of crispy edge with soft center? Pure heaven!
Tips for the Best Quick Skillet Cornbread
After burning my fair share of cornbread batches (and eating them anyway because, well, cornbread), I’ve learned all the tricks to make yours foolproof and fabulous every single time:
- Buttermilk magic: Swap regular milk for buttermilk – that tang takes flavor to a whole new level. No buttermilk? Add 1 tablespoon vinegar to your milk and let it sit for 5 minutes.
- Temperature matters: Cold milk and eggs = lumpy batter. Take them out when you preheat the oven!
- Jalapeño joy: Toss in diced jalapeños (seeds removed unless you’re brave) for the perfect sweet-heat combo.
- Honey drizzle: Brush the top with honey right when it comes out of the oven for a sticky-sweet glaze.
- Don’t peek! Resist opening the oven until at least 18 minutes in – that rush of cold air makes cornbread sad.
My biggest tip? Make two skillets – one always disappears too fast!
Variations of Quick Skillet Cornbread
Oh, here’s where the real fun begins! Once you’ve mastered the basic recipe (which is perfect as-is, don’t get me wrong), you can play around with all sorts of delicious twists. These are my favorite ways to mix things up when I’m feeling extra creative in the kitchen:
- Cheese please: Stir in 1/2 cup shredded sharp cheddar + 1/4 cup grated parmesan for the ultimate cheesy cornbread. The crispy cheese edges? Absolute heaven!
- Herb garden delight: Fold in 2 tablespoons chopped fresh herbs – rosemary and thyme are my go-tos, but chives work magic too.
- Sweet honey butter: Add 2 extra tablespoons sugar + 1/4 cup honey to the batter for a dessert-worthy version. Top with honey butter while warm – trust me on this.
- Bacon lover’s dream: Mix in 1/2 cup crumbled crispy bacon + 1 teaspoon smoked paprika. Best. Decision. Ever.
- Southwestern kick: Add 1 diced jalapeño + 1/4 cup corn kernels + 1 teaspoon cumin for a fiesta in every bite.
- Everything bagel twist: Sprinkle the top with everything bagel seasoning before baking – sounds weird, tastes AMAZING.
The beauty of cornbread is how forgiving it is – you can toss in almost anything and it’ll turn out delicious. My rule? If it sounds good in your head, it’ll probably be fantastic in the skillet. Just don’t go too crazy with add-ins or the bread won’t hold together. Now, who’s hungry? If you’re looking for something savory to pair this with, check out this Pioneer Woman Chili Recipe!
Serving Suggestions for Quick Skillet Cornbread
Oh, the places this cornbread can go! I’ve served it with everything from fancy dinner parties to backyard barbecues – it’s always the first thing to disappear. Here are my absolute favorite ways to enjoy it:
- Classic chili companion: Nothing beats crumbling warm cornbread into a bowl of spicy chili. The way it soaks up all those delicious flavors? Perfection.
- Soup’s best friend: Pair it with creamy tomato soup or hearty vegetable stew for the ultimate comfort food combo.
- Breakfast superstar: Toast slices and slather with honey butter – my secret weekend indulgence when I’m feeling fancy.
- BBQ sidekick: Serves as the perfect vehicle for mopping up pulled pork juices or balancing tangy coleslaw.
- Simple & sweet: Just warm with a drizzle of honey and a sprinkle of flaky salt. Sometimes simple really is best!
Honestly? Half the time I just stand at the counter eating it straight from the skillet – no judgment here!
Storage and Reheating
Now, let’s talk about what to do with leftovers – though in my house, that’s usually not a problem! If you somehow manage to have cornbread left after dinner (kudos to your willpower), here’s how to keep it tasting fresh and fabulous:
Room temp storage: Let the cornbread cool completely, then wrap it tightly in foil or store in an airtight container. It’ll stay moist and delicious for about 2 days this way. I often just leave mine in the skillet with a clean kitchen towel draped over it – works like a charm!
Freezer magic: For longer storage, slice the cooled cornbread and wrap individual portions in plastic wrap, then foil. Toss them in a freezer bag and they’ll keep for up to 3 months. Perfect for when you need a quick bread fix!
Reheating like a pro: My favorite trick? Reheat slices in the same cast iron skillet over medium-low heat for 2-3 minutes per side. That brings back that incredible crispy crust like it’s fresh from the oven. For larger portions, wrap in foil and warm in a 350°F oven for 10 minutes. Microwave works in a pinch (about 15 seconds per slice), but you’ll lose that perfect texture – only do this if you’re desperate!
One warning – if you added cheese or other melty ingredients, the microwave can make them greasy. Always opt for oven or skillet reheating for those versions. Now go enjoy your cornbread all over again – maybe with extra butter this time!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates based on standard ingredients. Your exact amounts might vary depending on the butter brand you use or whether you go wild with the honey drizzle (no judgment here!). Here’s the scoop per generous slice:
- Calories: About 180 – totally worth every single one!
- Fat: 7g (4g saturated) – that’s the butter working its magic
- Carbs: 25g – hello, delicious cornmeal goodness
- Fiber: 1g – not a fiber bomb, but every bit helps
- Protein: 4g – from the egg and milk, making it more than just empty carbs
- Sugar: 4g – just enough to balance the corn’s natural earthiness
- Sodium: 220mg – easy to reduce if you’re watching salt
Now, full disclosure – these numbers don’t include any of those amazing add-ins we talked about earlier. Toss in cheese or bacon? Obviously those change things. But honestly? Sometimes food is just about joy, not numbers. Life’s too short not to enjoy good cornbread! If you are interested in the science behind why baking powder works, you can check out this Chemistry World article on baking powder.
FAQ About Quick Skillet Cornbread
After making this recipe about a million times (okay, maybe just a hundred), I’ve gotten all the questions from friends and family. Here are the answers to the ones that always come up:
Can I use a regular pan if I don’t have cast iron?
You can, but listen – it won’t be the same! A cast iron skillet gives that incredible crispy crust we all love. If you must use a regular pan, try a heavy oven-safe stainless steel one. Glass or ceramic will work but won’t get as crispy. Just don’t tell Grandma I said that!
Why is my cornbread dry?
Three likely culprits: 1) You overmixed the batter (gentle stirring only!), 2) You baked too long (set that timer!), or 3) Your baking powder is old (check the date!). Also, don’t skimp on the butter – that’s moisture magic right there.
Can I make this without eggs?
For sure! Swap the egg with 1/4 cup plain yogurt or applesauce. It’ll be slightly denser but still delicious. I’ve even used a “flax egg” (1 tbsp ground flax + 3 tbsp water) in a pinch when my chickens weren’t cooperating! For more information on egg substitutes in baking, see this resource on egg substitutes for baking.
Why preheat the skillet?
Oh honey, this is the secret handshake of perfect cornbread! A hot skillet gives you that crispy bottom we all crave. It starts cooking the batter immediately, creating texture contrast – creamy inside, crunchy outside. Try it once this way and you’ll never go back!
Can I make this ahead of time?
Absolutely! Mix the dry ingredients the night before (just cover the bowl). When ready, add the wet ingredients and bake. Or bake it fully, then reheat slices in the oven. Fresh is best, but day-old cornbread makes killer croutons for salads too! If you want to try using this cornbread in a salad, check out this Cornbread Panzanella Recipe.
Print30-Minute Quick Skillet Cornbread That Tastes Like Heaven
A simple and quick skillet cornbread recipe that’s perfect for any meal. It’s crispy on the outside, soft on the inside, and ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C).
- Place a 10-inch cast-iron skillet in the oven to heat.
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Add milk, egg, and melted butter. Stir until just combined.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- Add 1/2 cup shredded cheddar cheese for a cheesy twist.
- For extra heat, mix in 1 diced jalapeño.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
