No-Oven Cornbread: Easy 30-Minute Stovetop Breakfast Delight
No-Oven Cornbread: Easy 30-Minute Stovetop Breakfast Delight
Don’t have an oven? No problem! You can still make delicious cornbread with this simple no-oven cornbread recipe cooked right on your stovetop. With its rich, moist texture, this bread will be a hit at any breakfast table. The best part? It’s ready in just 30 minutes!
Ingredients: Kitchen Staples for an Amazing Taste
2 cups cornmeal
1/2 cup all-purpose flour
2 cups milk
3 tablespoons sugar
1 teaspoon baking powder
A pinch of salt
Oil or butter for greasing the pot
How to Make Stovetop Cornbread: The Easiest Step-by-Step Guide
- Soak: In a deep bowl, mix the cornmeal and milk. Let it stand for about 5 minutes to allow the cornmeal to fully absorb the milk. This step is key for a moist, tender crumb.
- Mix: Add the sugar, salt, and baking powder to the soaked mixture and stir well. Then, gradually add the all-purpose flour until you have a smooth batter.
- Rest: Let the prepared batter rest in the refrigerator. This batter can be stored in an airtight container in the fridge for up to one week, making it a perfect quick-fix for last-minute guests!
- Cook: Generously grease a small, deep pot or a non-stick pan. Pour half or all of the batter into the pot and smooth the top. Cover it with a lid and cook on the lowest possible heat until the bottom is golden brown (about 20-30 minutes).
- Flip: Carefully flip the cornbread onto a plate. Grease the pot again and return the cornbread to the pot to cook the other side. Once both sides are golden and crusty, remove it from the heat.
Serving Suggestions: What Pairs Well?
Serve your warm cornbread slices with a dollop of yogurt on top, or alongside various cheeses and olives. You can also dice it into cubes and sprinkle them over your favorite soups.
With this simple recipe, you can create a fantastic dish right in your own kitchen. Enjoy!
