EDITOR’S NOTES (October 19, 2019): Added chopped onions as a delicious variation. Added 3 tablespoons of bacon drippings as a substitute for corn muffin mix. Updated Recipe Notes. See video tutorial on my Facebook fan page.
This is a variation of my Homemade Self-Rising Cornbread recipe. The cornbread batter is fried in a skillet on the stove (or hot plate). Perfect during hot summer weather. No oven required.
Fried cornbread is also known as corn cakes, flapjacks, and johnny cakes. I like to add chopped onions before frying. Hearty and delicious.
Thin cornbread cooks well on top of the stove and is easy to flip over.
A full pan of cornbread must be cooked slowly and is slightly more challenging to flip. Gets easier with practice. See Recipe Notes for instructions.
Stove Top Cornbread
Cornbread batter fried in a skillet on top of the stove is perfect during hot summer weather (or any time). Delicious and easy to make. Recipe and photography by Beverly Davis for www.CornbreadMillionaire.com.
In medium sized mixing bowl, combine cornmeal mix, flour, corn muffin mix (or use 3 tablespoons bacon drippings), sugar (if using), eggs, and buttermilk. NOTE: Add 1/2 cup chopped onions (if using variation).
Stir together until evenly combined and smooth. Set aside.
Pour 3 tablespoons of vegetable oil into an 8" skillet. Add more if using a larger skillet. Slowly warm over low-medium heat until oil is sizzling hot (not smoking).
Again, stir cornbread batter until smooth. Pour 1/4 cup (or preferred size) into skillet with hot oil. This will create one flapjack (also called corn cake). Looks like a pancake. See notes for full pan of cornbread.
Cook over low-medium heat until edges look dry and bubbles form on top (about 3 minutes). See Recipe Notes for a full pan of cornbread.
Flip over. Cook another 3 minutes or until golden brown.
After the 3rd flapjack, add more vegetable oil to skillet.
Pour in batter and fry. Repeat until all batter is fried.
Drain on paper towels. Serve hot.
Make a full pan of cornbread by pouring all of batter into a 9" skillet with preheated vegetable oil.
Cook over low-medium heat until edges look dry and bubbles form on top (about 10 minutes).
Carefully flip over.
Continue cooking another 5 to 6 minutes. Done when knife inserted in center comes out clean. The cornbread will be about 1/2" thick (estimated).