Stovetop Cornbread Recipe

Provided By
RecipeTips

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:

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 3.80 out of 5 stars

Ratings (5)

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Reviews (5)

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Reviewed By MariWill

"We made this today- had a power outage but my gas cooktop runs on a generator. It came out delicious! I used shortening for the skillet, I was afraid the butter would burn. I will make again for sure!"

Reviewed By DianaDT

"This was a really easy and simple recipe for traditional cornbread. I don't have an oven or iron skillet but it worked wonderful!"

Reviewed By EatCheap451

"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."

Reviewed By CascadeLady

"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?"

Reviewed By CascadeLady

"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?"