Looking for a recipe to make cornbread on stove top. Thank You
Tonnie from Hawaii
Here's my Recipe, I use it when it's just to hot to turn on the oven!
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.
1/2 cup buttermilk or soured milk (see TIP)
1 tablespoon vegetable oil
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
Measure buttermilk . Add egg and beat with a fork. Stir in oil and honey or sugar.
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, or a plate)
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.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
If I'm using self-rising cornmeal can I delete the baking soda and salt?
I would definitely omit the baking soda. Taste the batter first to determine if salt is needed.
There is a lot of different opinions on this subject but many sites say to add the baking soda if your cornmeal is 'old' but then I would not recommend using it if it is old. Usually you would not add the salt.
There is one problem that could arise.
You say self-rising cornmeal but there is also a self-rising cornmeal mix that is different so be sure to check your recipe.
Quote from a website:
"Self rising cornmeal "mix" is not the same as self rising cornmeal. The "mix" already has flour (and other dry ingredients) in it. Just add eggs, milk and oil. Self rising "cornmeal" only has baking powder and salt in it."
"Self rising already has baking powder and salt in it. Depending on how old the cornmeal is you might want to add some fresh baking powder to the dry ingredients. If you have had it around longer than 6 mos. I would definitely add the baking powder but you won't need to add more salt."
Stove top cornbread is any easy side dish to make, even in small servings. This page contains making stovetop cornbread for one recipe.