Stovetop Cornbread

Nope, that isn't a typo.  I actually made cornbread on top of the stove.  Crazy?  Well, kind of.  But lots of fun and oh so yummy!  Last weekend, we invited a friend over for dinner because it was rainy and I felt like roasting a bird.  So I made a Cajun roasted whole chicken (post coming soon!).  Since chickens are much smaller than turkeys, I didn't see any problem with planning it all spur of the moment with only a few hours until the dinner time we set.  Until I decided on side dishes that is.  The coleslaw was perfect - make ahead, refrigerate, and pull out just before serving.  The cornbread Michael had his heart set on... well, that was a different story.  You see, I'm super particular about my roasted birds and I refused to cook this guy higher than 350 degrees.  Since the cornbread needed to cook at 400 for about 20 minutes, I decided to get creative and try it on the stovetop.  I was a little scared and Michael was absolutely skeptical, but I went for it anyway.  And it was AWESOME!  Here's how Mama makes it:

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!

printable recipe

**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!!