|Cornbread Wedges - Made on the Stove Top in Ten Minutes,|
Start to Finish!
But, recently I wanted to serve barbecue for dinner. And, to me, barbecue just NEEDS cornbread to be a complete meal.
I did a quick internet search for stove top cornbread, but the results I got were for 40 minutes in an electric skillet (which I don't own). Not much of an improvement over using the oven : (
So, since necessity is the mother of invention, I devised this super quick & easy method of making cornbread in a skillet : )
Essentially, you're just making a HUGE pancake, and cutting it in wedges to serve. A lid on the skillet lets it cook through, since it's thicker than the average pancake.
Ten Minute Summer Cornbread
Heat 10" Nonstick skillet over medium heat
|Putting a lid on the skillet helps the thick cornbread cook|
all the way through.
1 rounded cup of Vegan Cornbread Mix
1 cup of Water
1 Tablespoon (optional) oil with light flavor (such as Sunflower)*
(Batter should be the consistency of a fast-food milkshake. If it's too thick or too thin, adjust mix/water till it's right)
Pour batter into hot skillet (it should be hot just as when making pancakes - a drop of water should bounce & sizzle when dropped into the skillet)
Place lid on, and allow to cook for about 5 minutes, till the surface is bubbly and begins to get a little dry around the edges. Lift the edge with a spatula and peak under - the bottom of the bread should be golden brown.
Flip bread with a spatula, cover and allow to cook on the other side - 2 to 3 minutes.
Remove from skillet, place on cutting board. Cool for a few minutes then cut in wedges.
|Stove Top Summer Cornbread as it finishes cooking|
Here you can see how much it resembles a huge pancake.
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