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.
CLICK HERE TO PIN ON PINTEREST (STOVETOP CORNBREAD).
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.
STOVETOP CORNBREAD
Flapjacks are perfect during hot summer weather. You don’t have to turn on the oven… which heats up the house.
SERVING SUGGESTION
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.
Excellent with Smoky Collard Greens and Southern Fried Cabbage.
ENJOY!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
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No need to type each ingredient.
Stovetop Cornbread
Ingredients
- 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
Instructions
- 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.
Notes
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.
Thanks for the stovetop cornbread recipe. It turned out fantastic! Absolutely delicious, just like my mom used to make! My wife even conceded that I should now take over the cornbread duty when when we plan it for dinner.
Hi Steven,
Your comment made my day! Delighted you and your family enjoyed the recipe. Yesssss!
Thank you so much for contributing to us the history!.
Yes the African Americans contribute so much to our eatery: soul food!
But hoe corn bread was not only for those who were slaves: there were white slaves too and black slaves.
But hoe cornbread and hoe bread was for the poor people of all Nationality. IT was something to fill the gut.
Hello Miss. BEVERLY,
Hi Violeta! Will you be making Stove Top Cornbread soon?
You had to bring up the ‘slave’ thing and spoil it all now dincha…? smh
Hi Felicia, I’ve updated page. Remove “slavery” reference. I write quickly. Meant to remove. My apologies! THANK YOU for letting me know. Please visit my blog again!
FYI, this reference remains: “The hoecakes were hearty and satisfying to slaves who worked in the fields. ” Please feel free to delete this comment!
Thank you for letting me know! Page edited AND updated to make sure comment is deleted! My apologies.
Please don’t give in to the cancel culture. Slavery was/is wrong, but it is an historic fact. This bread is part of that culture and reflects the ingenuity and resourcefulness of people oppressed. Why deny their wonderful contribution?
Because it’s a horrible, violent thing and will give many (primarily POC folks) a sense of PTSD. It’s not erasing history, it’s being sensitive. Get a clue, dude.
BTW, Beverly, I made your cornbread, and it’s terrific. Thank you.
Well. Many great things were created by slaves. Cornbread and collards are the tip of the iceberg. To remove these pioneers from history diminishes their contributions. It takes an imaginative mind and a strength to feed a family with tasty and nutritious meal when you have so little. I will not get into a conversation about slavery. We all know it was a horrible time in our history. But to dismiss the strength of black men,women, and children by ignoring it is in itself racist.
I guess you want to act like that part of history never existed? It’s nice to know the origin of things uncomfortable or not.
Hi Donna! I agree. It is good to know the origin of things. Thank you for visiting my blog and leaving a comment.
I agree with Donna. You never know the ages of your readers and everyone deserves to know facts.
Does the stove top cornbread come out soft and fluffy on the inside
Wendy, yes it is soft and fluffy inside. Outside has a delicious crispy crust.
I’m going to add jalepeno to cornbread.
Stacey, jalapeno is delicious in cornbread. Enjoy!
Miss Beverly, I WILL be making these tomorrow served along side a big pot of chili. I’m adding minced Vadalia onions and jalapenos to your recipe. I know this recipe is going to take me back to Tennessee, for a bit. (BTW – I was born and raised in central upstate New York in the countryside – NOT the city! Then moved to the city of Nashville for about 25 yrs, then back to the countryside of NY to retire. I know, I know, that just ain’t right, it’s backwards! LOL) FYI, I HAVE to say this; you have a beautiful smile and your replies to the comments sure do have lots of southern charm and grace. (We women need to lift each other up, right?) I am bookmarking your site, it’s awesome!
Hi Annette! Minced Vidalia onions and jalapenos are very good in this recipe! Yes, we women need to keep each other lifted up. I like to treat people the way I want to be treated. I like to sow “good seeds.” Kindness returns multiplied. Enjoy your retirement! Thank you for visiting my blog and for the kind words. GREATLY appreciated.
Excited to try this ! Thanks for the post!
Hi Crissy! You’re welcome. Thanks for visiting and leaving a nice comment. Please come again!
Nitpick: that ain’t cornbread. Those are johnnycakes (aka hoecakes), which are sort of like a corn version of a pancake. They’re good, no doubt, but it’s not quite the same thing.
I know this because I’m from Texas and I make cornbread to go with just about everything, especially chili or beans. Sometimes for dessert, even.
Though, having said all that, johnnycakes would be mighty fine with some chili on top or rolled up like a taco with some beans inside…
My question 2 u isn’t regarding ur beautiful receipes. But noted word “slavery” removed from a previous note & comment by reader. Question: please explain n ur words Why Afrrican- Americans become angry or display disgust if this word is mentioned? Pls 4give naivety, however one see’s matter as so n past. I came from dirt poor backwards southerners who were mistreated & deeply struggled. But thru years, family has grown n2 present. Can the African-American community let the topic & word of “slave” go? We R n 2021. Can we ever c this repressed, oppressed, grudge & hate stop? God’s commandment is 2 LOVE each other as self. The Brits started slavery. Their country doesn’t have the distain that England started. Can this narrative ever cease? In thoughtfulness & hope of love, JH
PS Ur very beautiful
Amazing testimony Ms. Davis I am looking for you on instagram and passing your websit along. I am excited about your website and feel inspired by you using your gifts and promoting DIY techniques to work on your passion and yourself.
-Love Melody Cooper
Hi Melody! Thank you for the encouraging words. Merry Christmas to you and your family!
Re: Mark’s comment about johnny cakes vs.cornbread:
My family is also Texan roots and this stovetop cornbread has always been called cornbread in our area. Just ‘pends I guess.
WTF IS WRONG WITH ALL YOU PEOPLE! It a MF’n cornbread recipe! The fact that some idiot dragged some BS like that into this arena is asinine. It’s cooking that has been all over the world for as long as time has been. Leave it the F off here , cook a good meal and then talk about it with whomever is still wanting to eat some of your food. I won’t be there even if there is steak with the American cornbread.