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my grandmothers stovetop cornbread

16 Pinches 2 Photos
AlasKen avatar
Eagle River, AK
Updated on Jan 3, 2015

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.

prep time 5 Min
cook time 25 Min
method Stove Top
yield 4 to 6

Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 - egg
  • 1 cup buttermilk
  • OPTIONAL
  • 3 tablespoons honey or sugar
  • 4 tablespoons dripping (bacon grease, melted butter, oil, etc

How To Make my grandmothers stovetop cornbread

  • Step 1
    Sift dry ingredients together in large bowl
  • Step 2
    Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
  • Cornbread cooking. Note low flame. This is medium low on my stovetop.
    Step 3
    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.
  • Step 4
    Slice an end off and liberal butter when piping hot, eat and repeat
  • Step 5
    You can use a muffin pan in oven. Makes 8 muffins.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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