My grandmothers stovetop cornbread

Kenneth D


I first made this with my grandmother while standing on a stool. She made this everyday for dinner, (lunch for you Yankees). My grandfather would often just have leftover cornbread and sweet milk at night when coming in from a day in the fields. He was often to tired for more than that. My grandmother never used any sweetener in her cornbread. I have added it as my family likes a little honey in theirs. Cooking on stovetop kept house cooler in summer. They no longer sell these "vintage double omelet fry pan" but you can find them on EBay for about $45.

☆☆☆☆☆ 0 votes
4 to 6
5 Min
25 Min
Stove Top


1 c
yellow cornmeal
1/2 c
whole wheat flour
1 tsp
1 tsp
baking powder
3/4 tsp
baking soda
1 c


3 Tbsp
honey or sugar
4 Tbsp
dripping (bacon grease, melted butter, oil, etc


1Sift dry ingredients together in large bowl
2Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
3Preheat loaf pan on medium low heat until warm. Oil the pan before pouring in the batter. Cook on one side about 15 minutes until medium brown, flip and cook on others side 10 to 15 minutes until medium brown. If you flip to soon it will probably stick.
4Slice an end off and liberal butter when piping hot, eat and repeat
5You can use a muffin pan in oven. Makes 8 muffins.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, Healthy