Thursday, July 6, 2017

Stove-top Skillet Cornbread

I may be a Dane but I can make a southern style cornbread that will make your mouth sing.
Or just make it want to munch away, on the cornbread.
Stove top Skillet Cornbread

I had some greens in the freezer a friend had given me.  I tasted them, then I hurried up and threw them in the freezer because I didn't have any cornmeal in the house and they deserved a slice of cornbread alongside.
I bought some self rising cornmeal and then looked at the package of Hush Puppy mix with onion that was sitting on my counter, left over from a cooking gig.
Got one of those, "Hmmm, I wonder what would happen if?" thoughts and mixed up some of the hush puppy mix with the self rising cornmeal.
WOW!!!! WOOHOOO!!!  My mouth sang in joy when it tasted the final cornbread.  The slight onion taste in the cornbread complemented the greens beautifully.  And a slice tasted good with just a dollop of butter on top. 
I don't think I'm going to mess around with any other recipes for Cornbread, ever again.
Here's the recipe.
Oh wait, you want pictures.
I got pictures.

 Cooking away in a small very well seasoned cast iron skillet
here it is, turned out on the plate.
And after I served up the greens.
Cornbread + Greens + pot likker

Yield: 4 servings

Skillet Cornbread

prep time: 5 MINScook time: 16 MINStotal time: 21 mins
This cornbread cooks right on top of the stove for an oven free cornbread. You don't need to turn the oven on for this, if you don't want to.


  • 1/2 cup self rising cornmeal
  • 1/2 cup Hush Puppy mix with Onion (I used House Autry brand)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 to 1 tsp. oil or bacon fat


  1. Oil a small 6 inch cast iron skillet with 1/2 to 1 tsp. oil or with some bacon fat. Heat on top of stove, medium heat. Whisk together all the other ingredients and spoon into pan. Leave on heat for 8 minutes, then check how brown it is on the bottom by lifting up carefully on one side. Using the fork to raise the cornbread, slide a thin spatula underneath the cornbread and pick up. Add an additional 1/2 teaspoon oil to the pan and then very carefully flip the cornbread so that the uncooked portion is in the pan.  (Flipping it like a pancake)  Continue to cook for an additional 8 minutes or so. Remove from pan and cut into quarters to serve.
  2. If you double the recipe it cooks very nicely in a larger cast iron pan.  
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.