Stovetop cornbread: a culinary revolution or a waste of ingredients?
What To Know
- Whether you’re a seasoned cook or a kitchen novice, this guide will provide you with everything you need to know to create perfect stovetop cornbread.
- To reheat, thaw the cornbread at room temperature or warm it in the oven at 350°F (175°C) for 10-15 minutes.
- However, it may not have as crispy a crust as cornbread made in a cast-iron skillet.
Can I make cornbread on the stove? Yes, you can! Contrary to popular belief, stovetop cornbread is a quick, easy, and incredibly delicious way to enjoy this classic Southern dish. Whether you’re a seasoned cook or a kitchen novice, this guide will provide you with everything you need to know to create perfect stovetop cornbread.
Ingredients You’ll Need
To make stovetop cornbread, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter
Step-by-Step Instructions
1. Preheat a skillet: Heat a large skillet over medium heat. Add a little bit of butter or oil to prevent the cornbread from sticking.
2. Whisk dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the milk, egg, 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 skillet: Pour the batter into the preheated skillet and spread it out evenly.
6. Cook over medium heat: Cook the cornbread for 5-7 minutes per side, or until golden brown and cooked through.
7. Serve and enjoy: Remove the cornbread from the skillet and let it cool slightly before serving. Enjoy with your favorite toppings, such as butter, honey, or chili.
Tips for Success
- For a sweeter cornbread, add 1/4 cup of sugar to the dry ingredients.
- To add some spice, add 1/2 teaspoon of chili powder to the dry ingredients.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a crispy crust, cook the cornbread over medium-high heat.
- For a softer crust, cook the cornbread over medium heat.
Variations
- Cheese cornbread: Add 1/2 cup of shredded cheddar cheese to the batter.
- Bacon cornbread: Add 1/2 cup of cooked and crumbled bacon to the batter.
- Jalapeño cornbread: Add 1/4 cup of diced jalapeños to the batter.
- Sweet cornbread: Add 1/2 cup of canned sweet corn to the batter.
How to Store
Store leftover stovetop cornbread in an airtight container at room temperature for up to 3 days. You can also freeze cornbread for up to 2 months. To reheat, thaw the cornbread at room temperature or warm it in the oven at 350°F (175°C) for 10-15 minutes.
Answers to Your Most Common Questions
Q: Can I use a cast-iron skillet to make stovetop cornbread?
A: Yes, a cast-iron skillet is an excellent choice for making stovetop cornbread. It will give the cornbread a crispy crust and evenly distribute the heat.
Q: How do I know when the cornbread is cooked through?
A: The cornbread is cooked through when a toothpick inserted into the center comes out clean.
Q: Can I use self-rising cornmeal to make stovetop cornbread?
A: Yes, you can use self-rising cornmeal. However, you will need to omit the baking powder and baking soda from the recipe.
Q: Can I make stovetop cornbread in a regular skillet?
A: Yes, you can make stovetop cornbread in a regular skillet. However, it may not have as crispy a crust as cornbread made in a cast-iron skillet.
Q: Can I add other ingredients to my stovetop cornbread?
A: Yes, you can add other ingredients to your stovetop cornbread, such as cheese, bacon, jalapeños, or sweet corn.