Stovetop Cornbread Prep Time: 5 minutes Cook Time: 10 minutes Servings: 6 Ingredients - 1/2 cup buttermilk or soured milk (see TIP) - 1 tablespoon vegetable oil - 1 egg - 1 tablespoon honey or sugar (use more, if desired) - 3/4 cup cornmeal - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 2 teaspoons oil or butter, for the pan    Since you don't have to wait for an oven to heat up, this cornbread is super quick to make. Be sure to use a heavy skillet to prevent burning the bottom, and don't overcook.   Directions Measure buttermilk or soured milk into a small bowl. Add egg and beat with a fork. Stir in oil and honey. In another bowl, mix cornmeal, salt and baking soda. Heat skillet, add 2 teaspoons butter or oil and spread to cover bottom and sides of skillet thoroughly. Add cornmeal mixture to milk mixture, stir briefly, and pour into hot skillet. Reduce heat to medium-low	1

	and cover. (If skillet has no lid, improvise with foil, a plate, etc.) Check after 6 - 8 minutes. (It may take a few minutes more.) Cornbread has cooked long enough when firm around the edges and center is almost firm. Turn off heat and let stand, covered, for a few minutes. It will continue to cook. Serve warm. TIP: To sour milk, add 1 tablespoon vinegar to 1/2 cup milk and let stand for several minutes.	2