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
Units
Scale
- 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.