Stovetop Cornbread Recipe (No Oven Needed)
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Stovetop cornbread is an easy 15 minute recipe with no oven needed. Make your own cornbread right on the stove with a heavy skillet and this easy recipe!
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For many of us, a delicious cornbread recipe evokes memories of childhood, family gatherings, and delicious meals. This homemade cornbread recipe is quick and requires minimal preparation, making it perfect for busy weeknights, or when you want a comforting, moist cornbread side dish that can be made in a jiffy. Read on to find out the easiest way to make stovetop cornbread.
Why I love this recipe
- it’s flavorful and comforting dish that everyone loves and is the perfect accompaniment to meals like Southern style green beans and collard greens!
- made with simple ingredients that are easy to find at any grocery store
- you can make this easy recipe in just 15 minutes
Prefer an oven recipe? Try our Mexican cornbread or bacon jalapeño cheddar cornbread instead!
Ingredients
- buttermilk
- yellow cornmeal
- baking soda
- salt
- egg
- milk
- vegetable oil
Step by step
- In a small bowl combine cornmeal, baking powder and salt.
- In another separate bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
- Heat the remaining oil in a heavy 8-inch skillet over medium heat.
- Pour cornmeal mixture into the hot skillet and reduce heat to medium low. Cover and cook for 6-8 minutes or until the edges are firm and the center is almost firm. Remove from heat, replace cover and let sit for 5 minutes before serving.
Tips for best results
- Use a heavy skillet like a cast-iron skillet, a hot cast iron skillet will help ensure an even heat and crispy crust.
- Preheat the skillet to ensure the corn bread cooks evenly.
- Grease the skillet with melted butter or oil.
- If your skillet does not have a lid, cover with foil instead.
- Be sure to mix the ingredients just until combined – don’t overmix.
- Run a knife around the edges of the cornbread to ensure it comes out easily.
Storage
Store leftover cornbread in an airtight container or wrap in aluminum foil on the counter for 1 to 3 days or in the fridge for up to 4 days.
If you try this recipe please comment and rate it below, I love hearing from you!
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Stovetop Cornbread Recipe (No Oven Needed)
Description
Stovetop cornbread is an easy 15 minute recipe with no oven needed. Make your own cornbread right on the stove with a heavy skillet and this easy recipe!
Ingredients
- 1/2 cup buttermilk (see notes if you don’t have buttermilk)
- 1 tablespoon vegetable oil
- 1 egg
- 1 tablespoon sugar
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vegetable oil, for the pan
Instructions
- In a small bowl combine butter, milk, and egg and beat together with a fork. Add 1 tablespoon vegetable oil and mix well.
- In a medium bowl combine cornmeal, sugar, salt, and baking soda.
- Heat a heavy skillet over medium heat. When the pan is very hot, add oil and spread to coat the bottom of the pan.
- Combine milk mixture and cornmeal mixture and stir until just combined. Pour into the hot skillet.
- Reduce the heat to medium low and cover. Cook for 8 minutes then check. Cornbread is cooked when the edges are firm and the middle is just set.
- Remove from heat, replace the cover and allow to sit for 5 minutes before serving.
Notes
If you do not have buttermilk add 1 tablespoon of white vinegar to 1/2 cup of milk and let stand for 5 minutes before preparing the recipe.
If your skillet does not have a lid, cover tightly with foil.
I thought it was odd that the recipe didn’t call for flour but I went with it anyway thinking it might be just a different way than I’m used to. I now have a cornmeal pancake! Please add flour to the list of ingredients! Luckily it’s a quick recipe so I can redo it, but frustrating to waste ingredients.
You mention in one set of instructions to MIX flour, cornmeal, baking powder and salt. HOW MUCH FLOUR? (your list of ingredients does not list flour)
usually equal part of cornmeal & flour
I would personally use a tad more sugar but otherwise I really enjoyed the recipe.
Used a cast iron skillet with foil for a lid. Cooked perfect at 15 min. Made a small flat corn bread. I would double it next time.
The cornbread was extremely undercooked on the top. This recipe is terrible.
I’m sorry you didn’t have success with the recipe Joan, can you tell me about the pan and lid you used? Usually a heavy pan with a tight top will trap enough heat in the pan to cook the bread through.
I loved it!