Whichever way you like it best is the way you should make it. As with anything, it’s all about personal preference. this link is to an external site that may or may not meet accessibility guidelines. Haven’t found any place else who makes it the way we like it. Smile. I love my cast iron skillet and cook with it daily. This is my new cornbread recipe to make. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. From which platforms to use and the best books to read, bibliophiles share their advice. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Let me know how it turns out for you. Hi Steve, I couldn’t find self-rising cornmeal either so I used your suggestion to another commenter to add baking powder & salt to regular cornmeal, cut back a smidge on the sugar as another poster mentioned and it baked up delicious. Here is what really makes it great: I sprinkle 1 chopped jalapeno pepper minus seeds and membrane and sprinkle this on top after pouring the cornbread into the skillet. Regular cornmeal will work just fine. Ovens will vary so after about 20 minutes, start checking the Cornbread.  You want a nice golden color with just slightly browned edges.  The Cornbread should pull away from the sides of the skillet as it cooks.  Use a wooden toothpick or skewer and insert it into the middle of the bread.  If you can pull it out without anything sticking to it….the Cornbread is done.  If you see small particles attached to the skewer, close the oven door and let it bake a few minutes more.  Repeat the test until the skewer comes out clean.  Remove from oven, sit on a towel or cooling rack and let cool for about 10 minutes. We just follow what we grew up on and hate to change. Skillet Cornbread:  You’ll need these ingredients.  Ooops….is that sugar? Any ideas? “It was crispy brown on the sides and bottom but of course didn’t brown on top. I’m thankful you found Taste of Southern, and appreciate you trying our recipes. I would try moving the rack in the oven up closer to the top to try to get closer to the broiler unit at the top. Be Blessed!!! I want to double the recipe. Will let you know how it comes out. Tonight, I made this cornbread (without sugar) and salmon patties allow with my own recipes for swiss chard with onions and carrots and dill. See more ideas about Stove top bread recipe, Stove top cornbread, Cornbread. I didn't find that it was too sweet. Thanks, I do prefer the sugar in it. –Steve. Heat oven to 475 or 500 degrees and bake on top rack of oven for 20 to 25 minutes. I didn't have dry milk mix, so I used 1/3 c of half & half as part of the water measurement. Thank you for taking the time to share your comments. I will be making a big pot of chili tomorrow, and I will be trying out this recipe. Stir until just combined. I fell in love with this newly discovered treat. I do hope you’ll visit with us again real soon. The bottoms can very easily burn, so try to elevate the pan away from the flame. I married a Cajun girl and that was 40 years in a WHOLE ‘NUTHER WORLD ! (Smile). “First you sift the cornmeal to get the bran out of it, then you break it up with buttermilk or plain water and put salt and soda in it, along with an egg and some lard, and put it in the oven and bake it, or in the fire place if not in the stove. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. I deeply appreciate the recipe! Crack two whole eggs into a measuring cup and whisk them gently. And the cornbread, oh the cornbread was so good! Unfortunately, she didnt have a recipe written down and didnt teach anyone else how to make it. My mother mostly just made a really thin type of cornbread.  It had another type of taste all together and we’ll try to add a recipe for one of those before too long.  My favorite was those little hoecakes she’d make.  They were super good with some fried fish and coleslaw.  Loved it! 🙂. Hope this helps you! How very simple to make my own self-rising cornmeal. ★☆. The other a cake, thus Johnny Cake. Sweet Skillet Cornbread. It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor. -Steve, Hi Steve, You’ll need something a little stronger, like a wooden spoon, to stir the ingredients together.  Stir it just enough to mix it all together without over doing it. After trying with the usual eggs, steak and pizza, with satisfying results, today I looked on the WEB for a recipe on cornbread, and your’s was the first I encountered. Pour all but 2 Tablespoons of melted butter into the mixture. Simple delicious southern comfort food. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. You could also try using a little LESS butter, or maybe try using Lard or shortening to see if that helps. Slowly add melted shortening to the batter, stirring until just combined. It probably depends more on whether your mother or grandmother used it in her recipe. Also, the cast-iron cookbook I have says that true southern cornbread uses white cornmeal instead of yellow. We also make a cornbread that we fry in the skillet but it has only a hint of sugar. She’d then take it out using the method of the plate (with the cooked top now being on bottom of plate). ★☆ We think so. I stumbled across your site last night looking for an old fashioned banana pudding recipe. I use bacon grease instead of butter, about 2 tablespoons. Cut and serve! Thank you for your comments and I do hope you’ll try some of our other recipes. I’m from Roanoke, Virginia, and we never put sugar in our cornbread, but this recipe, without the sugar, looks like the one my Mom used, right down to melting the butter in the skillet before pouring it into the batter. Thinner patties are easier cooked. OK…here’s where the trouble begins.  I’m using sugar in THIS recipe.  We’ve got a couple of more favorites, some of which do not have sugar so, please afford me the opportunity to add some this time around.  I’ll make it up to you later OK? I use self rising corn meal but going to try the baking soda in it and i have a cast iron pan i use for corn bread i would not even think of baking in anything else. She explains that if you add sugar, which I prefer, you have Johnny Cake. I’m glad you’re willing to give the recipe a try and those pinto beans sound pretty good. The two are integrally linked like opposite sides of the same coin. Not one darned store carries it. The only thing I do differently is I make my own buttermilk out of regular milk. It’s not a name brand like a Griswold or a Wagner but, it cooks mighty good in my opinion. Be Blessed!!! Perhaps some of our readers can chime in with some input. Mam’s people were in Texas when it was still Mexico…, and they knew cornbread. Just be sure to frequently poke it with a toothpick. Hi Cindy, Thank you for leaving your comments. Boy oh boy was it ever delicious. I’m glad I found this recipe. Your cornbread is salty on the bottom from using salted butter in all likelihood. Add the Egg and Buttermilk mixture to the dry ingredients. I might never stop trying new versions but this will be forever in my files!! Mom used sugar in her cornbread and so do I. Missouri roots!she always heated the skillet on the burner of stove and poured the batter in! . Cover, and cook … You likely wash your hands several times a day, but are you doing so effectively? A lot of great recipes. My dad loved his cornbread and beans, or gravy over it. It should take around 5-6 minutes for the butter to melt. sperky recently made stovetop cornbread—and it was delicious! Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix together all other ingredients, patty or spoon into hot oil and cook until brown on both sides. They also had a dutch oven that was in decent shape. (Fingers crossed). When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking. Wouldn’t it be great if they came with a “history” that told all about them and their past usage? Also, I prefer cornbread made without sugar. Still, if you’re using a larger one, you should be OK. I can’t thank you enough for posting this (and all) of your recipes. Try it with a little honey drizzled on top. I’m glad you found the recipe and gave it a try and thank you for sharing about the changes you made, it may help someone else to give the recipe a try. It would just make the cornbread a bit thicker or thinner depending on which way you’re going. I didn’t bid on it since I have one here that a friend gave me a couple of years ago. Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Wake County is very close to us and I spend a good amount of time up that way myself. I hope you’ll stop by for a visit again, real soon. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. I’m thankful you found us and glad you tried our Skillet Cornbread recipe. I better make some and get some practice. Thanks! Directions. Hi Linda, Thank you for trying our Skillet Cornbread Recipe, I’m glad you like it. ★☆ -Steve. Be Blessed!!! Milk would probably work just as well. Use the back of the spoon and gently spread the batter out to the edges of the pan.  You pretty much want a even layer, not a high spot in the middle.  Notice how the edges are already cooking against the hot skillet.  Now, place the pan in the oven. Hopefully, you’ll get the chance to return and enjoy some more great Southern cooking before long. There is a little bit of pre-prep required to help make this recipe go more smoothly. Stove Top Cornbread is made by frying small rounds of cornbread batter in a skillet on top of the stove. Always cornbread when she fried a mess of fish! Test for doneness by inserting a wooden toothpick or skewer. Keep up the good work, and be sure to visit with us again… real soon. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. I enjoy it both ways, but grew up with the flour and sugar, so that’s what I make most often. Add Baking Soda, whisk all the dry ingredients together. Since I cannot find it, what would you suggest using with the regular cornmeal to make it rise? The key to any good skillet cornbread is using a hot, buttered cast iron skillet. So, what’s your opinion? But lots of fun and oh so yummy! Can you see how all that butter has allowed the bread to pull from the sides of the pan?  You should find only a little sticking to the pan…if any at all. It gets gone fast. If your cast iron skillet is already seasoned (which means it is ready for use — you can buy many cast irons pre-seasoned), go ahead and melt 4 tablespoons of butter in it in the oven for 3 to 5 minutes until fully melted. -Steve. I appreciate your comments and your visit. Remove skillet; swirl to … I use only plain corn meal because we are gluten free. 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