Can you cook cornbread on the stove? the secret shortcut you never knew
What To Know
- Carefully flip the cornbread and cook for an additional 5-7 minutes, or until the other side is golden brown.
- Can I use a regular skillet instead of a cast-iron skillet.
- Yes, you can use a regular skillet, but a cast-iron skillet will provide better heat distribution and a crispier exterior.
Yes, you absolutely can cook cornbread on the stovetop! This method yields a moist, flavorful, and incredibly convenient take on the classic Southern staple. Whether you’re short on time or simply prefer the convenience of cooking indoors, stovetop cornbread is the perfect solution.
Ingredients You’ll Need:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup melted butter
Step-by-Step Instructions:
1. Preheat Pan: Heat a 10-inch cast-iron skillet or griddle over medium heat.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
5. Pour Batter into Pan: Pour the batter into the preheated skillet.
6. Cook: Cook for 10-15 minutes, or until the edges are golden brown and the center is set.
7. Flip and Cook: Carefully flip the cornbread and cook for an additional 5-7 minutes, or until the other side is golden brown.
8. Serve: Cut into squares and serve warm with your favorite toppings.
Variations:
- Sweet Cornbread: Add 1/2 cup of sugar to the dry ingredients for a sweeter cornbread.
- Cheesy Cornbread: Stir in 1/2 cup of shredded cheddar cheese to the batter.
- Bacon Cornbread: Crumble 1/2 cup of cooked bacon and add it to the batter.
Tips for Success:
- Use fresh cornmeal for the best flavor.
- Do not overmix the batter, as this will result in a tough cornbread.
- If the batter is too thick, add a little more milk. If it’s too thin, add a little more flour.
- Use a well-seasoned cast-iron skillet for the best results.
- Serve cornbread warm with butter, honey, or other desired toppings.
Benefits of Stovetop Cornbread:
- Convenience: No need to fire up the oven or wait for it to preheat.
- Time-saving: Stovetop cornbread cooks much faster than oven-baked cornbread.
- Crispy Exterior: The skillet provides a crispy exterior that complements the moist interior.
- Versatile: Can be easily customized with different toppings and variations.
Questions We Hear a Lot
Q: Can I use a regular skillet instead of a cast-iron skillet?
A: Yes, you can use a regular skillet, but a cast-iron skillet will provide better heat distribution and a crispier exterior.
Q: How can I tell if the cornbread is done?
A: Insert a toothpick into the center. If it comes out clean, the cornbread is done.
Q: Can I make cornbread batter ahead of time?
A: Yes, you can make the batter up to 24 hours ahead of time. Store it in the refrigerator until ready to cook.
Q: What toppings go well with cornbread?
A: Butter, honey, maple syrup, chili, and cheese are all popular toppings for cornbread.
Q: Can I freeze cornbread?
A: Yes, you can freeze cornbread for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.