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Stove Top Cornbread Flapjacks
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5 from 1 vote

Stovetop Cornbread

Stovetop Cornbread is made by frying small rounds of cornbread batter in a skillet on top of the stove.   They look like pancakes. Easy to make! Recipe and photography by Beverly Davis for www.CornbreadMillionaire.com.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: southern
Keyword: #flapjacks, #friedcornbread, #stovetopcornbread
Servings: 8 flapjacks
Calories: 19kcal

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

HOW TO STORE CORNBREAD
Store cooled cornbread in a container with a tight lid or in a large, zippered bag.  Keep in fridge (not freezer) for up to 4 days.    After refrigeration, cornbread will feel slightly hard and dry, but will perk up when reheated.
HOW TO REHEAT
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.  

Nutrition

Serving: 1flapjack | Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 50IU | Calcium: 35mg | Iron: 1mg