Irresistible Quick Skillet Cornbread Ready in 25 Minutes

There’s something magical about pulling a golden-brown skillet of cornbread from the oven – the crispy edges, that irresistible aroma filling your kitchen, and knowing you’re just minutes away from that first warm, buttery bite. My Quick Skillet Cornbread has saved countless weeknight dinners when I needed something fast and satisfying. I learned this trick from my dad, who’d always have a cast-iron skillet heating in the oven before supper. His rule? “Good cornbread should be ready before the chili gets cold.” This version keeps that promise – simple pantry ingredients transform into fluffy, slightly sweet perfection in under 25 minutes flat. No fancy techniques, no waiting around – just honest, delicious cornbread the way it was meant to be.

Ingredients for Quick Skillet Cornbread

Here’s everything you’ll need for that perfect golden crust and tender crumb:

• 1 cup cornmeal (not self-rising – trust me, it makes a difference)
• 1 cup all-purpose flour
• 1/4 cup sugar (I like mine slightly sweet, but you can cut back to 2 tbsp)
• 1 tbsp baking powder (yes, a full tablespoon!)
• 1/2 tsp salt
• 1 cup milk (whole milk gives the richest flavor)
• 1/3 cup vegetable oil
• 1 large egg, beaten

Ingredient Notes and Substitutions

The cornmeal is non-negotiable – it’s what gives this bread its signature texture and flavor. For dairy-free, almond milk works beautifully. Out of vegetable oil? Melted butter adds incredible richness. And if you’re feeling adventurous, toss in a handful of shredded cheddar or diced jalapeños!

How to Make Quick Skillet Cornbread

This couldn’t be simpler – just follow these steps for foolproof cornbread every time:

1. Preheat your oven to 400°F (200°C) and pop your 10-inch cast-iron skillet inside to heat up. That hot skillet is the secret to that incredible crispy crust!



2. While the skillet heats, whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. No need to sift – just make sure there’s no lumps.
3. In another bowl or measuring cup, mix the milk, oil and beaten egg until combined. Pour this into your dry ingredients and stir just until everything comes together. Some small lumps are fine – overmixing makes tough cornbread!
4. Carefully pull that screaming hot skillet from the oven (use oven mitts!) and swirl a tiny bit of oil to coat. Pour in your batter – it should sizzle slightly.
5. Bake for about 20 minutes until golden brown on top. The edges should pull away from the pan slightly.

Tips for Perfect Quick Skillet Cornbread

Test doneness with a toothpick – it should come out clean. For extra crispy edges, let the skillet preheat for a full 10 minutes. Want it sweeter? Add an extra tablespoon of sugar. And never, ever open the oven door before 15 minutes – that rush of cold air makes cornbread fall!

Why You’ll Love This Quick Skillet Cornbread

This recipe has been my go-to for years, and here’s why it’ll become yours too:

• Lightning fast – From bowl to table in under 25 minutes when hunger strikes
• That perfect crust – The hot skillet gives you those irresistible crispy edges
• Weeknight hero – Pairs beautifully with chili, soups, or just a smear of honey butter
• No-fuss ingredients – Everything comes straight from your pantry
• Endlessly adaptable – Sweet or savory, it’s delicious any way you make it

Once you try this Quick Skillet Cornbread, you’ll understand why I make it at least twice a week! If you are looking for something to serve alongside it, this easy minestrone soup is a great pairing.

Serving Suggestions for Quick Skillet Cornbread

Oh, the possibilities! My absolute favorite way to serve this cornbread is still warm with a generous smear of honey butter – just mix equal parts soft butter and honey until fluffy. It’s also a dream paired with a big bowl of spicy chili (the way my dad always did). For breakfast? Try it toasted with a drizzle of maple syrup. Simple, satisfying, and always delicious!

Storage and Reheating

Leftovers? No problem! Wrap cooled cornbread tightly in foil or store in an airtight container – it’ll stay fresh for up to 3 days. To bring back that just-baked magic, reheat slices in a 350°F oven for 5-8 minutes until warmed through. For a quick fix, the toaster works wonders too – just watch those edges don’t get too crispy!

Quick Skillet Cornbread FAQs

Let me answer those burning cornbread questions I get all the time from friends and family!

Can I make this without a cast-iron skillet?
Absolutely! A 9-inch square baking pan works fine – just grease it well and skip the preheating step. You’ll lose some crust magic though!

Why is my cornbread dry?
Overbaking is usually the culprit. Set your timer for 18 minutes and check – it should just barely pull from the pan’s edges. Also, measure your flour correctly (spoon it into the cup, don’t scoop!).

Can I make it ahead?
The batter keeps in the fridge for a few hours if needed, but honestly, this quick skillet cornbread is so fast it’s best made fresh. Leftovers reheat beautifully though!

How can I make it more/less sweet?
I love the 1/4 cup sugar balance, but reduce to 2 tbsp for savory versions. Or go wild and add honey instead – just reduce milk by 2 tbsp to compensate.

Why preheat the skillet?
That sizzle when batter hits hot iron creates the golden, crispy crust we all crave. It’s the difference between good and “wow!” cornbread texture. For more baking tips, check out this guide on baking techniques.

Nutritional Information

Keep in mind these are rough estimates – your actual nutrition may vary slightly based on specific ingredients and serving sizes. But here’s what you’re looking at per slice of this Quick Skillet Cornbread:

• Calories: 180
• Fat: 8g (1g saturated)
• Carbs: 24g
• Fiber: 1g
• Sugar: 6g
• Protein: 3g

Not bad for something this delicious, right? And remember – a little honey butter won’t hurt anyone! If you want to make your own honey butter, check out this recipe for honey butter dinner rolls which includes a great butter recipe.

I’d love to see your golden skillet creations! Tag me @mykitchenadventures or leave a comment below – nothing makes me happier than seeing your cornbread successes!

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