Stovetop Cornbread
Ingredients:
- 2 boxes Jiffy cornbread mix
- 4 T. olive oil
- 2/3 c. milk
- 2 eggs
Directions:
1. In a large bowl, mix cornbread according to package directions. Heat oil in a medium skillet over medium heat until smoking.
2. Pour about 2 T. of the oil into the cornbread mixture, give it a quick stir, then pour into the skillet. Reduce heat to as low as it will go, cover, and cook for about 15-20 minutes, until top is no longer gooey.
ready to flip!
3. Now for the fun part - the flip! The easiest way for me, was to loosed it with a spatula, then slide onto a plate. From there, I quickly flipped it into the pan, face down. (mine actually got a little dark, that's why I decreased my original 20 minute cook time to a range of 15-20). If the lid to your pan doesn't have too much of a lip on it, you could probably use that to flip it, too. (Apparently I forgot to take a picture of this step... sorry guys!)
4. Cook an additional 10-15 minutes, until underside is lightly browned (use a spatula to peek). Flip back onto a plate, brush with butter and serve! It was a big hit and I will definitely try it again!
**If you loved this recipe, check out my cheddar and green chile stovetop cornbread. Makes a great appetizer/football season snack and goes great with chili!
If you love this recipe, check out Making Mama's Kitchen cookbook, now available for pre-sale!!
Thank you for this post! It has been uncharacteristically cold for this part of the South and we have been in homemade soup city! We love hot cornbread with our soups, however our oven stopped working. Needless to say, I was thrilled to find your post! ☺
ReplyDeleteJessica, thank you for your feedback! I actually made this under the opposite conditions - it was really hot and I didn't want to turn the oven on! Born in the South, I always say I'm a southern girl at heart, so I can't imagine soup without cornbread either. Glad you were able to use the recipe :)
ReplyDeleteLove the idea my oven went out and i have to have my cornbread. I cooked greens today and was like omg my bread. I googled and this came up. Thank you my cornbread came out wonderfully.
ReplyDeleteMy oven also went out and now I'm trying it. Your status made me feel even more comfortable cooking it over the stovetop.
DeleteMy oven also went out and now I'm trying it. Your status made me feel even more comfortable cooking it over the stovetop.
DeleteYou are welcome, Kisha! It blew my mind the first time I made it on the stove, too :)
ReplyDeleteI wanted to make cornbread while camping this weekend. I'm going to give this a try! Thanks!
ReplyDeleteEmma, I never even thought of using this recipe for camping! What an awesome idea! Let me know how it turns out.
ReplyDeleteWhat about using a cast iron pan with a tight fitting lid on an induction cook top? Heat pan and lid to cooking temp and regulate the cook top temp just like you would an oven. Would the iron pan and lid act like a small oven?
ReplyDeleteAwesome! For some strange reason our oven stopped working and I really wanted some corn bread... you just saved me
ReplyDeleteWonderful save! I had too many other items in the oven on lower temps. This stove-top version allowed me the diversity to make sure everything was ready at the same time.
ReplyDeleteIt's too hot here in Chicago for the oven so I'm trying this. It's on the stove as I type this :)
ReplyDeleteOh, I know! This recipe is such a lifesaver when you don't want to (or can't) use the oven. It's been a great addition to my side dish arsenal. Excited to try some variations this year - thinking I will play with it some more now that we are close to kicking off chili season!
ReplyDeleteHey everyone!
ReplyDeleteIf you loved the original stovetop cornbread post, check out my new on cheddar and green chile stovetop cornbread. Perfect for kicking off chili season!http://makingmamaskitchen.blogspot.com/2014/09/cheddar-and-green-chile-stovetop.html#
Bottom burned and middle still liquid. No cornbread tonight. :(
ReplyDeleteOmg! This recipe was a lifesaver! My oven isn't working and I needed cornbread. Thanks a bunch!
ReplyDeleteYou're welcome, Tashia! I've had good luck with it on the stove. Sorry to anyone who hasn't, just be sure you don't cook it too hot, I've burned it before doing that.
ReplyDeleteThanks for the tips. I like the use of olive oil, and flipping into the lids.
ReplyDeleteLove it
ReplyDeleteEasy to follow instructions. The only difference in my batch is the addition of sugar. Love my sweet cornbread! Thank you for the recipe!
ReplyDeleteMy mom is from Georgia she doesnt cook as much as she use to but she showed me how to cook like this when i was young so to see people all excited about this is funny been cooking corn bread like this for decades.
ReplyDeleteTrying this tomorrow! My oven went out too and im making fried cabbage and Turkey legs. Gotta have my cornbread
ReplyDeletethank you for this post! i'm cooking my jiffy on the stovetop and it is going well! :D i kept my cast iron skillet on low so that i wouldnt accidentally burn it. it did crumble a bit as i tried to flip it but i was gonna crumble it anyway because the recipe i'm using the jiffy for (apple cornbreadstuffing) requires crumbled jiffy.
ReplyDeletePower is out in monster storm. Gas cooktop still works! Soup and cornbread tonight!
ReplyDeleteGoing to use this and try to on the wood stove tonight to go with beans. Our electric has had issues with anything that runs 220 lately so I have been cooking on the wood stove.
ReplyDeleteHow did it turn out? Yummy, I bet!
DeleteI Love it
ReplyDeleteThis is my third time making it. I got my technique down. This time it came out beautifully browned on both side. Can’t wait to cut into it. My oven isn’t working and some
Meals just need corn bread. Thank you, and I am still able to use my Jiffy mix. Whoa! What a life😂
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