STOVE TOP CORNBREAD RECIPES
TRADITIONAL SKILLET CORNBREAD RECIPE | MARTHA STEWART
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 9
Steps:
- Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
- In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
- Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
MY GRANDMOTHERS STOVETOP CORNBREAD | JUST A PINCH RECIPES
I first made this with my grandmother while standing on a stool. She made this everyday for dinner, (lunch for you Yankees). My grandfather would often just have leftover cornbread and sweet milk at night when coming in from a day in the fields. He was often to tired for more than that. My grandmother never used any sweetener in her cornbread. I have added it as my family likes a little honey in theirs. Cooking on stovetop kept house cooler in summer. They no longer sell these "vintage double omelet fry pan" but you can find them on EBay for about $45.
Provided by Kenneth D @AlasKen
Categories Other Breads
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in large bowl
- Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
- Preheat loaf pan on medium low heat until warm. Oil the pan before pouring in the batter. Cook on one side about 15 minutes until medium brown, flip and cook on others side 10 to 15 minutes until medium brown. If you flip to soon it will probably stick.
- Slice an end off and liberal butter when piping hot, eat and repeat
- You can use a muffin pan in oven. Makes 8 muffins.
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SKILLET CORNBREAD RECIPE: HOW TO MAKE IT
This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Cuisine North America, Cajun
Calories 127 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Cuisine North America, Cajun
Calories 127 calories per serving
- In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
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SKILLET CORN BREAD RECIPE | ALLRECIPES
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
From allrecipes.com
Reviews 4.3
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Cornbread Recipes
Calories 224.6 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Cornbread Recipes
Calories 224.6 calories per serving
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
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TURN STOVE TOP STUFFING MIX INTO PAN DRESSING TO DIE FOR ...
My mother always made dressing from scratch with the dried bread, etc. Well a couple of people who married into the family or are friend told me they have never liked my dressing (my mom's recipe)...they both prefer Stove-Top. I'm like yuck!!! I always make from scratch...so this was a compromise and to be honest I think better than moms....ssshhhh!!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 184.3 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 184.3 per serving
- Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.
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Jul 06, 2019 · Stove Top Cornbread is made by frying small rounds of cornbread batter in a skillet on top of the stove. These flapjacks are light and fluffy with a delicious cornmeal taste. They look like pancakes. Excellent as is, drizzled with honey, maple syrup or buttery pancake syrup. Perfect during hot summer weather.
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STOVE TOP CORNBREAD RECIPES | THRIFTYFUN
Oct 19, 2007 · 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.
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CORNBREAD STOVE TOP STUFFING RECIPES
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MAKING MAMA'S KITCHEN: STOVETOP CORNBREAD
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SKILLET CORNBREAD: AN EFFORTLESSLY FLAWLESS RECIPE
Jul 14, 2020 · Melt the rest of your butter in a pan on the stovetop (you can do this in a separate pan or in the same skillet before you place the skillet in the oven). Set the pan aside and let the butter cool. Mix together your cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Do this in a large mixing bowl.
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STOVE TOP CORNBREAD - RECIPES - CORNBREAD MILLIONAIRE
Stove Top Cornbread is made by frying small rounds of cornbread batter in a skillet on top of the stove. These flapjacks are light and fluffy with a delicious cornmeal taste. They look like pancakes. Excellent as is, drizzled with honey, maple syrup or buttery pancake syrup. Perfect during hot summer weather.
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MAKING STOVETOP CORNBREAD FOR ONE RECIPE | THRIFTYFUN
Dec 02, 2016 · Over low heat, melt butter in a 7½-8 in. skillet. While it's melting, put cornmeal mix into a mixing bowl, and add buttermilk. When the butter has melted, (do not overheat), pour it into the mixing bowl over the meal and buttermilk. Do not wipe the pan. Leave the butter residue.
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STOVETOP CORNBREAD RECIPE | YUMMLY | RECIPE | JIFFY ...
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CORNBREAD ON THE STOVETOP? - GENERAL DISCUSSION ...
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