Stovetop cornbread revolution: is it possible?
What To Know
- Yes, you can indeed cook cornbread on the stove, offering a convenient and satisfying alternative to traditional baking methods.
- Add 1/2 cup of grated cheddar cheese or chopped jalapeños to the batter for a savory twist.
- Yes, you can use a cast-iron skillet, a nonstick skillet, or even a Dutch oven.
Indulge in the comforting flavors of homemade cornbread without the hassle of an oven. Yes, you can indeed cook cornbread on the stove, offering a convenient and satisfying alternative to traditional baking methods.
Ingredients for Stovetop Cornbread
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup melted butter
Equipment You’ll Need
- Large skillet (10-12 inches)
- Whisk or fork
- Spatula
Step-by-Step Instructions
1. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
2. Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
4. Heat Skillet: Heat the skillet over medium heat.
5. Pour Batter: Pour the cornbread batter into the hot skillet.
6. Cover and Cook: Cover the skillet and cook for 5-7 minutes, or until the edges begin to brown.
7. Flip and Cook: Carefully flip the cornbread and cook for an additional 5-7 minutes, or until the center is cooked through.
Tips for Success
- Use a well-seasoned skillet to prevent sticking.
- Heat the skillet thoroughly before adding the batter.
- Don’t overmix the batter, as it will result in a dense cornbread.
- Cover the skillet during cooking to create steam and promote even baking.
- Check the center of the cornbread with a toothpick to ensure it’s done.
Variations
- Sweet Cornbread: Add 1/2 cup of sugar to the batter for a sweeter flavor.
- Savory Cornbread: Add 1/2 cup of grated cheddar cheese or chopped jalapeños to the batter for a savory twist.
- Buttermilk Cornbread: Substitute buttermilk for the milk in the recipe for a tangy flavor.
Serving Suggestions
- Serve warm with honey, butter, or your favorite soup or stew.
- Crumble over salads or chili for added texture and flavor.
- Make cornbread croutons for a crispy addition to soups and salads.
The Verdict
Cooking cornbread on the stove is an easy and efficient way to enjoy this classic Southern dish. With its crispy edges and moist center, stovetop cornbread is a versatile side dish that can be enjoyed in various ways. So, the next time you crave the warm, comforting flavors of cornbread, don’t hesitate to give the stovetop method a try.
Basics You Wanted To Know
Q: Can I use a different type of skillet?
A: Yes, you can use a cast-iron skillet, a nonstick skillet, or even a Dutch oven.
Q: How do I know when the cornbread is done?
A: Insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is done.
Q: Can I make cornbread in advance?
A: Yes, you can make cornbread up to 3 days in advance. Store it in an airtight container at room temperature.
