13 Cozy Christmas Skillet Recipes That Taste Homestyle

Like a warm carol on a quiet night, these 13 cozy skillet recipes bring simple comforts to your kitchen. You’ll work in one pan for most dishes, browning meats, sautéeing vegetables, and finishing with quick sauces or biscuit toppings. Follow timings and heat levels, use a heavy skillet for even cooking, and swap ingredients to suit tastes. Keep pans hot, but lower heat for delicate finishes, and you’ll have homestyle meals ready in less time than you expect.

Cheesy Sausage and Hash Brown Breakfast Skillet

Cheesy Sausage and Hash Brown Breakfast Skillet — a warm, gooey morning skillet that feels like a holiday hug.

Ingredients:

• 1 lb (450 g) breakfast sausage (mild or spicy), casings removed
• 1 lb (450 g) frozen shredded hash browns, thawed and squeezed dry
• 1 small onion, finely chopped
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 cup (100 g) shredded cheddar cheese
• 1/2 cup (50 g) shredded mozzarella (optional for extra melt)
• 4 large eggs
• 2 tbsp butter or oil, divided
• 1/4 cup milk or cream
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley or chives for garnish

How to Make:

1. Heat a large ovenproof skillet over medium heat and add 1 tbsp butter or oil.
2. Add the sausage, breaking it up with a spoon; cook until browned and cooked through, about 6–8 minutes. Remove sausage to a bowl and drain excess fat if needed.
3. In the same skillet, add remaining 1 tbsp butter or oil. Sauté the onion and bell pepper until softened, about 4 minutes.
4. Stir in the garlic and smoked paprika; cook 30 seconds until fragrant.
5. Add the thawed hash browns, spread evenly, and press down. Cook without stirring for 4–5 minutes to let a golden crust form, then stir and continue cooking 4 more minutes until mostly crisp.
6. Return the cooked sausage to the skillet and mix evenly with the potatoes and veggies. Season with salt and pepper.
7. Sprinkle the cheddar and mozzarella evenly over the top.
8. Whisk eggs with milk or cream, then gently pour over the skillet mixture, tilting the pan so eggs fill gaps. Cook on stovetop 2–3 minutes until edges start to set.
9. Transfer the skillet to a preheated 375°F (190°C) oven and bake 8–10 minutes, or until eggs are set and cheese is bubbly and golden.
10. Remove from oven, let rest 2 minutes, then sprinkle with chopped parsley or chives and serve straight from the skillet.

Dig in and enjoy a cheesy, savory start to your cozy holiday morning!

Maple-Dijon Roasted Brussels Sprouts and Bacon Skillet

Maple-Dijon Roasted Brussels Sprouts and Bacon Skillet — sweet, tangy, and irresistibly crispy.

Ingredients:

• 1.5 pounds Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or red wine vinegar
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons finely chopped shallot or red onion (optional)
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make:

1. Heat a large ovenproof skillet over medium heat and add the chopped bacon. Cook until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the bacon fat in the skillet.
2. Add the olive oil to the hot bacon fat, then add the halved Brussels sprouts cut-side down. Cook undisturbed 4–6 minutes until nicely browned on the cut side.
3. Stir the sprouts, add the shallot if using, and cook 2 more minutes until slightly softened.
4. In a small bowl, whisk together the maple syrup, Dijon mustard, and vinegar.
5. Pour the maple-Dijon mixture over the sprouts, season with salt, pepper, and red pepper flakes if using, and stir to coat evenly.
6. Scatter the cooked bacon back into the skillet. If your skillet is ovenproof and you want extra roast, transfer it to a 400°F (200°C) oven for 8–10 minutes until sprouts are tender and caramelized; otherwise, cover and cook on the stovetop over low heat 6–8 minutes until tender.
7. Remove from heat, taste and adjust seasoning, then sprinkle with chopped parsley if desired.

Serve warm — these sprouts are sweet, tangy, and perfectly crisp, a cozy side that disappears fast!

Cranberry-Orange Glazed Pork Tenderloin Skillet

Bright, tangy cranberry-orange glazed pork tenderloin that’s cozy, quick, and perfect for holiday skillet dinners.

Ingredients:

• 1 1/2 lb pork tenderloin, trimmed and cut into 1-inch medallions
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 small shallot, minced (or 1/4 cup onion, finely chopped)
• 1/2 cup low-sodium chicken broth
• 1/2 cup cranberry sauce (whole-berry or jellied)
• Zest of 1 orange
• 1/3 cup fresh orange juice (about 1 orange)
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar (optional, for extra glaze)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tbsp butter
• Fresh parsley or extra thyme for garnish

How to Make:

1. Season the pork medallions with salt and pepper on both sides.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add the pork medallions in a single layer and sear 2–3 minutes per side until golden brown; work in batches if needed. Remove pork to a plate and set aside.
4. Reduce heat to medium and add the minced shallot to the skillet; cook 1–2 minutes until softened.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
6. Stir in the cranberry sauce, orange juice, orange zest, Dijon mustard, brown sugar (if using), and thyme until smooth and slightly bubbling.
7. Return the pork medallions to the skillet, spooning some sauce over them. Simmer 3–5 minutes until pork reaches an internal temperature of 145°F (63°C) and the sauce has thickened slightly.
8. Remove skillet from heat and stir in the butter for a glossy finish. Taste and adjust seasoning with salt and pepper.
9. Garnish with chopped parsley or extra thyme and serve the pork with plenty of cranberry-orange glaze spooned over top.

Enjoy a festive, saucy skillet that brings bright holiday flavors to the dinner table!

Skillet Chicken Pot Pie With Golden Biscuit Topping

Skillet Chicken Pot Pie With Golden Biscuit Topping — comforting, cozy, and all finished in one pan for easy holiday magic.

Ingredients:

• 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• Salt and black pepper, to taste
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk or half-and-half
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp dried rosemary, crushed (optional)
• 1/4 tsp nutmeg (optional)
• 1 cup frozen corn (optional)
• 1 sheet (or can) of ready-to-bake refrigerated biscuit dough (about 8 biscuits) or homemade biscuit dough
• 1 tbsp melted butter for brushing biscuits
• Fresh parsley, chopped, for garnish

How to Make:

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil or butter in a large ovenproof skillet over medium-high heat.
3. Add chicken and brown for 3–4 minutes until lightly golden but not fully cooked; remove and set aside.
4. Add onion, carrots, and celery to the skillet and cook 4–5 minutes until softened.
5. Stir in garlic and cook 30 seconds until fragrant.
6. Sprinkle the flour over the veggies, stir well, and cook 1 minute to remove raw flour taste.
7. Gradually pour in chicken broth while stirring, then add the milk, thyme, rosemary, and nutmeg; bring to a simmer.
8. Return the chicken to the skillet, add peas (and corn if using), and simmer 3–5 minutes until sauce thickens and chicken is cooked through; taste and adjust salt and pepper.
9. Preheat the oven to 400°F (200°C) while the filling simmers.
10. Arrange biscuit dough pieces over the filling, slightly touching so they form a golden top; brush with melted butter.
11. Transfer the skillet to the preheated oven and bake 12–18 minutes until biscuits are puffed and golden brown.
12. Let the skillet rest 5 minutes, then sprinkle with chopped parsley and serve straight from the pan.

Enjoy a warm, flaky-buttery bite—perfect for a cozy Christmas night!

One-Pan Beef Stroganoff With Egg Noodles

One-Pan Beef Stroganoff With Egg Noodles — all the creamy, cozy comfort in one skillet.

Ingredients:

• 1 lb (450 g) ground beef (or thinly sliced beef sirloin)
• 1 medium onion, finely chopped
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp butter or oil
• 1 tbsp tomato paste (optional)
• 1 tsp Dijon mustard (optional)
• 1 tsp paprika
• Salt and black pepper, to taste
• 2 cups beef broth
• 8 oz (225 g) egg noodles (wide)
• 1 cup sour cream
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 2 tbsp fresh parsley, chopped (for garnish)
• Optional: splash of Worcestershire sauce or soy sauce for extra umami

How to Make:

1. Heat the skillet over medium-high heat and add butter or oil.
2. Add the chopped onion and cook 2–3 minutes until softened.
3. Add the mushrooms and cook until they release moisture and begin to brown, 4–5 minutes.
4. Stir in the garlic and cook 30 seconds until fragrant.
5. Add the ground beef (or sliced beef) and break it up; brown until no longer pink, about 4–5 minutes.
6. Season with paprika, salt, and pepper; stir in tomato paste and Dijon if using.
7. Sprinkle the flour over the meat mixture and stir to combine, cooking 1 minute to remove raw flour taste.
8. Pour in the beef broth and scrape any browned bits from the pan; bring to a gentle boil.
9. Add the egg noodles, making sure they’re mostly submerged; reduce heat to a simmer.
10. Cover and cook for 8–10 minutes, stirring once or twice, until noodles are tender and most liquid is absorbed.
11. Remove the skillet from heat and stir in the sour cream and a splash of Worcestershire or soy sauce if using; adjust seasoning to taste.
12. Sprinkle chopped parsley over the top and serve straight from the pan.

Dig in and enjoy that creamy, homey goodness — comfort in every forkful!

Sweet Potato, Kale, and Cranberry Sauté

Sweet, earthy, and bright — a cozy skillet that tastes like holiday comfort in every bite.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 4 cups chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans (optional)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon smoked paprika (or regular paprika)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon maple syrup or honey (optional, for glazing)
• 1 tablespoon lemon juice or apple cider vinegar (to brighten)

How to Make:

1. Heat the olive oil and butter in a large skillet over medium heat until butter is melted and foamy.
2. Add the cubed sweet potatoes, season with salt, pepper, and smoked paprika, and cook, stirring occasionally, until they begin to brown and soften, about 10–12 minutes.
3. Push sweet potatoes to one side of the skillet and add the sliced onion; cook until translucent and lightly caramelized, about 4–5 minutes.
4. Stir the garlic and thyme into the onions and sweet potatoes and cook for 30 seconds until fragrant.
5. Add the chopped kale to the skillet, tossing to wilt; if needed, cover for 1–2 minutes to help it soften.
6. Stir in the dried cranberries and chopped pecans, taste and adjust seasoning.
7. Drizzle the maple syrup or honey over the mixture (if using) and add the lemon juice or vinegar; toss once more to coat and heat through.
8. Cook another 1–2 minutes until everything is tender and glossy, then remove from heat.

Serve warm and enjoy this festive, colorful skillet — perfect as a side or a light main on chilly holiday nights.

Maple-Butter Glazed Carrots and Parsnips Skillet

Sweet and savory winter veggies glazed to a shiny maple-butter perfection.

Ingredients:

• 1 lb carrots, peeled and cut into 1/2-inch sticks (or baby carrots)
• 1 lb parsnips, peeled and cut into 1/2-inch sticks
• 2 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon fresh lemon juice (optional, to brighten)
• 1 tablespoon chopped fresh parsley for garnish (optional)

How to Make:

1. Heat a large skillet over medium heat and add the olive oil.
2. Add the carrot and parsnip sticks, season with salt and pepper, and toss to coat.
3. Cook, stirring occasionally, until the vegetables start to brown and are tender-crisp, about 10–12 minutes.
4. Reduce heat to medium-low and push the vegetables to one side of the skillet.
5. Add the butter to the empty side of the pan and let it melt, then stir in the maple syrup and thyme until the mixture is smooth.
6. Toss the vegetables in the maple-butter glaze so they’re evenly coated and cook another 2–3 minutes until glazed and glossy.
7. Stir in lemon juice if using, taste and adjust seasoning.
8. Transfer to a serving dish and sprinkle with chopped parsley.

Serve warm and enjoy these cozy, glossy veggies that brighten any holiday table!

Skillet Cornbread Stuffing With Herbs and Sausage

A golden, savory skillet cornbread stuffing studded with herbs and hearty sausage — perfect for cozy holiday dinners.

Ingredients:

• 1 lb (450 g) Italian or breakfast sausage, casings removed
• 1 large onion, finely chopped
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme leaves (or 1 tsp dried)
• 2 tablespoons fresh parsley, chopped
• 4 cups day-old cornbread, crumbled into 1-inch pieces (about one 9-inch cornbread)
• 2 cups day-old bread or cubed rolls, roughly chopped
• 1 1/2 to 2 cups chicken or turkey stock (start with 1 1/2 cups)
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup chopped toasted pecans or walnuts
• Optional: 1/2 cup dried cranberries or chopped apple for a sweet contrast

How to Make:

1. Heat the oven to 375°F (190°C) if you plan to finish the stuffing in the oven; otherwise you can keep it on the stovetop and cover.
2. In a large ovenproof skillet, warm the olive oil over medium heat and add the sausage, breaking it up with a spoon. Cook until nicely browned and cooked through, about 6–8 minutes.
3. Push the sausage to one side, add the butter to the skillet and then the onion and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
4. Stir in the sage, thyme, and parsley; season lightly with salt and pepper. Cook 1 minute to bloom the herbs.
5. Add the crumbled cornbread and bread cubes to the skillet. Toss gently to combine and let them toast in the pan for 2–3 minutes so they pick up flavors.
6. In a small bowl, whisk the stock with the beaten eggs. Pour the mixture over the cornbread and sausage, stirring gently until the bread is evenly moistened. Add more stock if you prefer a moister stuffing.
7. Fold in optional nuts or dried fruit now, if using. Taste and adjust seasoning with salt and pepper.
8. If baking: transfer the skillet to the preheated oven and bake uncovered until the top is golden and set, about 20–25 minutes. If stovetop: lower heat, cover and cook 10–12 minutes until heated through and set.
9. Let the stuffing rest a few minutes before serving so it firms up.

Serve warm straight from the skillet — comfort in every savory bite!

Brown Sugar and Bourbon Glazed Ham Bites

Sweet, sticky little ham bites that melt with a kiss of bourbon and caramelized brown sugar.

Ingredients:

• 1 pound cooked ham, cut into 1-inch cubes
• 3 tablespoons unsalted butter
• 1/3 cup brown sugar, packed
• 2 tablespoons bourbon (or apple juice for no alcohol)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 2 green onions, thinly sliced (for garnish)
• Toothpicks for serving

How to Make:

1. Heat a large skillet over medium heat and add the butter until melted.
2. Add the ham cubes and sauté 4–5 minutes, stirring occasionally, until edges are lightly browned.
3. Sprinkle the brown sugar over the ham and stir to coat, letting the sugar start to melt, about 1 minute.
4. Pour in the bourbon, Dijon mustard, and apple cider vinegar; stir to combine and bring to a gentle simmer.
5. Cook 3–4 minutes, stirring, until the sauce thickens and becomes glossy and clingy to the ham.
6. Taste and season with salt, pepper, and smoked paprika if using.
7. Transfer to a serving dish, sprinkle with sliced green onions, and add toothpicks.

Serve these warm for irresistible sweet-and-savory bites everyone will reach for!

Skillet Apple Crisp With Oat Topping

A warm, bubbly skillet apple crisp with a crunchy oat topping — cozy, easy, and perfect for holiday sharing.

Ingredients:

• 5 cups apples, peeled, cored, and sliced (about 4 medium; Granny Smith, Honeycrisp, or a mix)
• 2 tbsp lemon juice
• 1/3 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch (or 1 tbsp flour) — optional, for thickening
• 2 tbsp unsalted butter, cut into small pieces (for the filling)

Topping:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cut into small cubes (or 1/2 cup coconut oil for dairy-free)

How to Make:

1. Preheat the oven to 350°F (175°C).
2. Toss the sliced apples with lemon juice, granulated sugar, brown sugar (1/4 cup), cinnamon, nutmeg, and cornstarch in a bowl until evenly coated.
3. Spread the apple mixture in an even layer in a 10- or 12-inch ovenproof skillet and dot with the 2 tablespoons of butter.
4. In a separate bowl, combine the oats, flour, brown sugar (1/2 cup), cinnamon, and salt.
5. Cut the cold butter into the dry topping with a fork or pastry cutter until the mixture resembles coarse crumbs.
6. Sprinkle the oat topping evenly over the apples.
7. Bake in the preheated oven for 35–40 minutes, until the topping is golden brown and the filling is bubbly.
8. Let the crisp rest for 10 minutes before serving so the filling thickens slightly.
9. Serve warm straight from the skillet with vanilla ice cream or whipped cream, if desired.

Enjoy a spoonful of cozy, cinnamon-scented comfort straight from the skillet!

Cinnamon-Chocolate Skillet Monkey Bread

Cinnamon-Chocolate Skillet Monkey Bread — sticky, pull-apart buns with melty chocolate and warm cinnamon sugar.

Ingredients:

• 2 cans (16 oz each) refrigerated biscuit dough (buttermilk-style)
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1 cup mini semisweet chocolate chips
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

How to Make:

1. Preheat your oven to 350°F (175°C) and grease a 10-inch ovenproof skillet or bundt pan.
2. Cut each biscuit into quarters and place the pieces in a large bowl.
3. In a shallow bowl, mix the granulated sugar and ground cinnamon.
4. Toss the biscuit pieces in the cinnamon sugar until well coated.
5. Stir the mini chocolate chips into the coated biscuit pieces so they get distributed.
6. Arrange the sugared biscuit pieces in the prepared skillet, layering as needed.
7. In a small saucepan, melt the butter with the brown sugar over medium heat, stirring until smooth and slightly bubbly; remove from heat and stir in the vanilla.
8. Pour the brown sugar-butter sauce evenly over the biscuit pieces in the skillet.
9. Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
10. Let the monkey bread cool in the skillet for 5–10 minutes, then invert onto a serving plate.
11. Sprinkle with powdered sugar if you like, pull pieces apart, and serve warm.

Enjoy the ooey-gooey chocolate and cinnamon pull-apart goodness!

Creamy Garlic Parmesan Mushroom Skillet

Creamy Garlic Parmesan Mushroom Skillet — a cozy, indulgent one-pan delight that’s perfect for holiday sides or spooning over crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound (about 450 g) cremini or button mushrooms, sliced
• 4 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup onion), optional
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
• 1/4 cup dry white wine or chicken/vegetable broth (optional)
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)
• Crusty bread or cooked pasta/rice, for serving (optional)

How to Make:

1. Heat olive oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam.
2. Add the sliced mushrooms in an even layer and let them cook undisturbed 3–4 minutes so they brown; stir and cook another 3–4 minutes until nicely golden.
3. Stir in the shallot (if using) and cook 1–2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.
4. Season with salt, pepper, and thyme; stir to combine.
5. Pour in the wine or broth, if using, and scrape up any browned bits from the pan; simmer 1–2 minutes until mostly evaporated.
6. Lower the heat to medium-low and pour in the heavy cream; stir and let it gently bubble until it thickens slightly, about 2–3 minutes.
7. Add the grated Parmesan and stir until melted and the sauce is smooth; taste and adjust seasoning.
8. Remove from heat and sprinkle with chopped parsley.
9. Serve hot straight from the skillet over crusty bread, pasta, or rice — and dig in!

Enjoy this creamy, garlicky mushroom skillet that’s pure holiday comfort in every bite.

Cheddar, Chive, and Jalapeño Skillet Cornbread

A warm, cheesy skillet cornbread with zesty chives and a jalapeño kick—perfect for cozy holiday sides.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar (optional)
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus 1 tablespoon for skillet)
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 jalapeño, seeded and finely chopped (leave seeds for more heat)
• 1/4 cup corn kernels (fresh or frozen, thawed) — optional

How to Make:

1. Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven while it heats.
2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, beat the buttermilk, eggs, and melted butter until combined.
4. Pour the wet ingredients into the dry and stir until just combined; don’t overmix.
5. Fold in the shredded cheddar, chopped chives, jalapeño, and corn kernels if using.
6. Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat the bottom.
7. Pour the batter into the hot skillet, smoothing the top gently.
8. Bake for 18–22 minutes, or until the top is golden and a toothpick comes out clean.
9. Let cool in the skillet for 5 minutes, then slice and serve warm.

Serve a wedge alongside soup or chili — buttery, cheesy, and a little bit spicy, it’s holiday comfort in every bite!

Conclusion

You’ve got 13 simple skillet starters that bring comfort and calm to holiday cooking. Pick a savory or sweet skillet, prep fresh ingredients, and follow the basic steps: brown, stir, simmer, and finish with a crisp or glaze. Use a heavy skillet, watch heat, and adjust seasoning as needed. Serve straight from the pan for easy cleanup. Share warm servings, save leftovers, and savor steady, seasonal satisfaction.