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Stovetop Cornbread Recipe

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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.
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Servings:
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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
Container: heavy 8-inch skillet
Directions
PREP
5 mins
COOK
10 mins
READY IN
15 mins
  • 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.
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Stovetop Cornbread Recipe Reviews

stovetop cornbread

:
Average of 3.50 out of 5 stars
Rating of 3.5 out of 5.0 stars
Ratings (4)
Comments (0)
DianaDT
Rating of 5 out of 5.0 stars
Reviewed By
"This was a really easy and simple recipe for traditional cornbread. I don't have an oven or iron skillet but it worked wonderful!"
EatCheap451
Rating of 5 out of 5.0 stars
Reviewed By
"Just made the recipe and it turned out great especially since my oven's out and needed something to go with pinto beans and ham. I had to improvise a bit because I didn't have the exact ingredients but followed the directions mostly. For the milk I used 1/4 cup whole milk and 1/4 cup 1/2&1/2 with 1 TSP distilled vinegar. The corn meal was stone ground which renders a bit of crunch to the end product. For oil I used coconut oil in the mix and in the pan. I was liberal for the oil in the pan. For sweetness I was used 2 table spoons sugar. The corn bread was cooked in an 10 inch ripping hot cast iron skillet with cast iron lid for 6 minutes with a few minutes rest. The corn bread was somewhat moist and held together well. It stayed at or around 1 inch thick. Given it lasted about 10 minutes eaten out of the pan I think its a winner. 5 stars because it filled the need, was quick and dirty and well received."
CascadeLady
Rating of 2 out of 5.0 stars
Reviewed By
"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?"
CascadeLady
Rating of 2 out of 5.0 stars
Reviewed By
"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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