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

Source: Martha Stewart Living, June 1995



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How would you rate this recipe?
  • Lisa in Indy
    28 JAN, 2014
    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.
    • slug6111
      15 FEB, 2018
      I'll put it nicely and to the point, this cornbread was an insult to cornbread. Southerners know how to make cornbread and this was not southern. No taste, crumbly, and just horrid. Sorry.
  • Genevieve Moore
    3 JUN, 2014
    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.
  • MacClain
    13 JUN, 2008
    Could the skillet cornbread be baked in the oven? If so, at what temp. and how long?

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