Looking for Fool-Proof Stove Top Cornbread Recipe

[R. Hutchins]

Having not yet mastered the recipe, I'm looking for suggestions for a good but simple stove top cornbread.

Here's what I've tried.
2 cups plain white cornmeal with enough water added to make a thick soup consistency
1 tbs unsalted butter
salt and black pepper to taste

Mix ingredients thoroughly and place in a pre-warmed cast iron griddle or saute pan (griddle works better) that has been sprayed with EVOO and heated to medium. Pat the mixture to get an even layer then reduce heat to low. Watch for the signs of the mixture drying from the heat then work from the edges to loosen the bread and spin it around in the pan. (I use heat resistant spatulas). When the top is dried to your chosen consistency, flip it and brown the other side.

 

[Len Dennis]

I've got an excellent oven recipe. Let me know if you want it posted.

 

[Brett Grant]

yes, please.

Brett

 

[Mike F.]

My wife has made this recipe dozens of times. You do need an oven though. We usually use less sugar than called for. http://tvwbb.com/showthread.php?15057-Cornbread-blue-ribbon-lightly-sweet-and-crusty&highlight=corn+bread

 

[Len Dennis]

Cornbread recipe that uses no sugar:


1 C cornmeal
3/4 C A.P. flour
2 1/2 t baking powder
3/4 t salt
1/4 t baking soda
1C buttermilk
3T butter
1 egg lightly beaten
1 1/2t veg oil/bacon fat

OPTIONAL:
250ml cream corn (1/2C ? )
Handful shredded cheddar
1 jalapeno, chopped

Preheat oven to 425o. In a bowl, combine all ingredients EXCEPT oil. Let sit for ~5 min before pouring it into hot skillet (below).

Grease a 10" iron skillet/9" greased baking dish with the veg oil and heat it on stove TOP til it is very hot. Pour the batter into the hot skillet and bake it for 15-20 minutes.

I made this (without the optional ingredients) and it turned out extremely light and tender, almost like cake. Not heavy at all.