What To Know
- With a little creativity and a few simple ingredients, you can easily whip up delectable cornbread on your stovetop, resulting in a crispy exterior and a moist, fluffy interior.
- Whether you’re a seasoned cook or just starting out, making cornbread on the stove is a fun and rewarding experience.
- With its crispy exterior and fluffy interior, this versatile dish can be enjoyed as a side, a snack, or even a main course.
Yes, you can! Contrary to popular belief, cornbread is not limited to the oven. With a little creativity and a few simple ingredients, you can easily whip up delectable cornbread on your stovetop, resulting in a crispy exterior and a moist, fluffy interior.
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup cornmeal (coarse or medium-grind)
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 large egg
Equipment:
- 10-inch cast-iron skillet or non-stick skillet
- Spatula
- Mixing bowls
Step-by-Step Instructions:
1. Prepare the skillet: Heat your skillet over medium-high heat. Add a generous amount of butter to coat the bottom and sides.
2. Whisk the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and egg.
4. Add wet to dry: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
5. Pour into skillet: Pour the batter into the prepared skillet. Smooth the top with a spatula.
6. Cook on stovetop: Reduce heat to medium-low and cook for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Flip and cook: Carefully flip the cornbread over and cook for an additional 5-7 minutes, or until golden brown on both sides.
8. Serve: Remove the cornbread from the skillet and let it cool slightly before serving.
Variations:
- Sweet Cornbread: Add 1/2 cup of sugar to the batter for a sweeter cornbread.
- Spicy Cornbread: Add chopped jalapeños or chili powder to the batter for a kick of heat.
- Cheesy Cornbread: Stir in 1/2 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Bacon Cornbread: Add crumbled bacon to the batter for a savory and smoky flavor.
Tips for Success:
- Use a well-seasoned cast-iron skillet for the best results.
- Do not overmix the batter, as this will result in dense cornbread.
- Cook the cornbread over low heat to prevent burning.
- Let the cornbread cool slightly before flipping to prevent it from breaking.
- Serve the cornbread with your favorite toppings, such as butter, honey, or chili.
Troubleshooting:
- Cornbread is too dry: Add more buttermilk or melted butter to the batter.
- Cornbread is too dense: Overmixing the batter can cause this issue. Be sure to mix just until combined.
- Cornbread is burnt: Reduce the heat and cook for less time.
- Cornbread is not cooked through: Cook for a longer period of time or flip the cornbread more frequently.
Cornbread on the Stove: A Versatile Delight
Whether you’re a seasoned cook or just starting out, making cornbread on the stove is a fun and rewarding experience. With its crispy exterior and fluffy interior, this versatile dish can be enjoyed as a side, a snack, or even a main course. So next time you’re craving some homemade goodness, don’t be afraid to fire up your stovetop and create a culinary masterpiece.
Information You Need to Know
Q: Can I use milk instead of buttermilk?
A: Yes, you can substitute milk for buttermilk. However, the cornbread may not be as moist.
Q: What can I add to my cornbread batter for extra flavor?
A: You can add grated cheese, chopped bacon, or diced jalapeños for extra flavor.
Q: How can I store leftover cornbread?
A: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
