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Stove Top Cornbread
Cornbread batter fried in a skillet or on top of the stove is perfect during hot summer weather. Delicious and easy to make. Recipe and photography by Beverly Davis for www.CornbreadMillionaire.com.
Course Side Dish
Cuisine southern
Prep Time
10 minutes

Cook Time
40 minutes
Servings
flapjacks
Course Side Dish
Cuisine southern
Prep Time 10 minutes
Cook Time 40 minutes
Servings
flapjacks
Instructions
  1. In medium sized mixing bowl, combine cornmeal mix, flour, corn muffin mix (or use 3 tablespoons bacon drippings), sugar (if using), eggs, and buttermilk.
  2. Stir together until evenly combined and smooth. Set aside.
  3. 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).
  4. 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.
  5. 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.
  6. Flip over. Cook another 3 minutes or until golden brown.
  7. After the 3rd flapjack, add more vegetable oil to skillet.
  8. Pour in batter and fry. Repeat until all batter is fried.
  9. Drain on paper towels. Serve hot.
Recipe Notes

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).