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Stovetop Cornbread Recipe

Submitted by RecipeTips.com

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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.

Stovetop Cornbread Recipe (+)

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 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.

Container: heavy 8-inch skillet

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Description: 1 slice

Servings: 6

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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

Stovetop Cornbread recipe - Ratings & Reviews

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Submitted by: CascadeLady
Date: 2009/09/22

"I followed the recipe and found that it did not hold up to cornbread I have made in the past. Could this be due to the lack of regular flour in the recipe?"

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Submitted by: CascadeLady
Date: 2009/09/22

"I followed the recipe and found that it did not hold up to cornbread I have made in the past. Could this be due to the lack of regular flour in the recipe?"

Was this review helpful or offensive?

print this review with recipe

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