Here's a cornbread baked the old-fashioned way -- on top of the stove.



Ingredient Checklist


Instructions Checklist
  • Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.

  • In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.

  • Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

Reviews (3)

82 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 29
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
This is a lovely dense, savory bread. I didn't find that it was too sweet. I had about 1/3 c of leftover polenta that I used as part of the cornmeal measurement, which added a great texture. I didn't have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Milk would probably work just as well. My stove setting goes from 1 to 7, and 1.5 - 2 is the best for this; it's important to keep the temp low and to check often to prevent burning.
Rating: 2 stars
Had potential but was a disappointment. Way too much sugar. I never put sugar in cornbread when I lived in Georgia. Needed more salt. Biggest complaint was cooking on stovetop is difficult to gauge if the bottom is burning, which it did. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Added a sprinkle of freeze dried garlic. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Better to bake in oven, if a next time.
Rating: Unrated
Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?