Stovetop Cornbread is made by frying small rounds of cornbread batter in a skillet on top of the stove.
Flapjacks look like pancakes. They’re light and fluffy with a delicious cornmeal taste.
Enjoy hot from the pan. Good drizzled with honey, maple syrup or buttery pancake syrup.
Stovetop Cornbread is a variation of my Homemade Self-Rising Cornbread recipe.
EDITOR’S NOTE (September 27, 2022): I posted this recipe for the first time on July 6, 2019. Today, changed spelling from Stove Top Cornbread to Stovetop Cornbread.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe. All comments are my own.
FASCINATING FLAPJACK (AKA STOVE TOP CORNBREAD) FACTS
Flapjacks are small rounds of cornbread batter fried in a skillet on top of the stove. Popular names are corn cakes, flapjacks, johnny cakes, and hoecakes.
Great for breakfast. Simply drizzle with maple syrup, honey or buttery pancake syrup and enjoy.
According to research the first hoecakes were made during the 1800s. The batter consisted of cornmeal, salt and a little water. They were cooked on the end of a garden hoe held over an open fire. Very creative!
WHAT IS SELF-RISING CORNMEAL MIX?
Store-bought self-rising cornmeal mix is a key ingredient in this recipe. It contains cornmeal, flour and other ingredients.
Available on the baking aisle of most grocery stores.
A variety of online stores also carry self-rising cornmeal mix.
Google “self-rising cornmeal mix” to access online store locations.
INGREDIENTS: SELF-RISING CORNMEAL MIX
WHAT IS SELF-RISING FLOUR?
Store-bought self-rising flour is another key ingredient in this recipe.
INGREDIENTS: SELF-RISING FLOUR
Contains enriched bleached flour, leavening (baking soda), salt, and a few more ingredients.
You may prefer Homemade Self-Rising Flour. It’s easy to make with all-purpose flour and a few additional ingredients.
Flapjacks are perfect during hot summer weather. You don’t have to turn on the oven… which heats up the house.
Use a cookie cutter to cut flapjacks into fun shapes.
VARIATION: STOVETOP CORNBREAD WITH ONIONS
Add chopped onions. Cook flapjacks per recipe’s instructions.
STOVETOP COOKING TIPS
A hot greased skillet is required to thoroughly cook bottom and side crusts.
Pour vegetable oil in a large skillet.
Warm over low heat until sizzling hot (not smoking).
After pouring in cornbread batter to make a “pancake-sized” flapjack, reduce heat to low and cook until edges turn dry.
Flip over and cook another 1-2 minutes.
Drain on paper towels. Serve hot.
You may also enjoy Stovetop Mini Flapjacks.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour, sifted
- 1/4 cup corn muffin mix (optional)*
- 2 tablespoons sugar (optional)
- 2 small or medium eggs, beaten Or use ONE large egg.
- 1/2 cup white or yellow onions (optional)
- 1 cup buttermilk
- vegetable oil for frying
- In medium sized mixing bowl, combine cornmeal mix, flour, corn muffin mix (if using) sugar (if using), eggs, chopped onions (if using), and buttermilk. NOTE: Use 2 small or medium eggs. Or use ONE large egg.
- Stir together until evenly combined and smooth. Set aside.
- Pour 3 tablespoons of vegetable oil into an 8" or 9" skillet. Slowly warm over low-medium heat until oil is sizzling hot (not smoking).
- Again, stir cornbread batter until smooth. Pour 1/4 cup into skillet with hot oil. This will create one flapjack. Looks like a pancake.
- Cook over low-medium heat until edges look dry and bubbles form on top (about 3 minutes).
- 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.
Arrange sliced cornbread in aluminum foil in one layer. Do not stack the cornbread. Fold foil over cornbread. Warm in 350 preheated oven for 10 to 12 minutes. Cornbread will be soft. To form a crispy texture, open foil containing warm cornbread. Return to HOT oven for 2-3 minutes to lightly toast it. Watch closely to prevent burning.