My grandmothers stovetop cornbread

Name: My grandmothers stovetop cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 to 6
Cuisine: Southern
Ingredients: 1 c yellow cornmeal; 1/2 c whole wheat flour; 1 tsp salt; 1 tsp baking powder; 3/4 tsp baking soda; 1 egg; 1 c buttermilk; OPTIONAL; 3 Tbsp honey or sugar; 4 Tbsp dripping (bacon grease, melted butter, oil, etc

By Kenneth D
@AlasKen

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:

1 Comment

Serves:

4 to 6

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 c

yellow cornmeal
1/2 c

whole wheat flour
1 tsp

salt
1 tsp

baking powder
3/4 tsp

baking soda
1

egg
1 c

buttermilk
OPTIONAL
3 Tbsp

honey or sugar
4 Tbsp

dripping (bacon grease, melted butter, oil, etc
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How to Make My grandmothers stovetop cornbread

Step-by-Step

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.