Recipes - print - Stovetop Cornbread

Stovetop Cornbread - Recipe

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.
view recipe online: https://www.recipetips.com/recipe-cards/t--2365/pumpkin-spice-cake.asp
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.
 
 
Prep Time: 5 minutes
Cook Time: 10 minutes
Container: heavy 8-inch skillet
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