My grandmothers stovetop cornbread
2 photos of My Grandmothers Stovetop Cornbread
By
Kenneth D
@AlasKen
8
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4 to 6
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 cyellow cornmeal
-
1/2 cwhole wheat flour
-
1 tspsalt
-
1 tspbaking powder
-
3/4 tspbaking soda
-
1egg
-
1 cbuttermilk
-
OPTIONAL
-
3 Tbsphoney or sugar
-
4 Tbspdripping (bacon grease, melted butter, oil, etc
How to Make My grandmothers stovetop cornbread
- Sift dry ingredients together in large bowl
- Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
- Preheat 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.
- Slice an end off and liberal butter when piping hot, eat and repeat
- You can use a muffin pan in oven. Makes 8 muffins.
About My grandmothers stovetop cornbread
Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy Healthy
