RV Stove Cornbread
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- Cast Iron Skillet
- 1 cup cornmeal, medium grind
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk, (if using dry powdered milk: 3 tbsp powder + 1 cup water)
- 1 egg
- 2 tablespoons honey
- 1/2 tablespoon oil, (we used coconut oil and loved it)
In a large bowl, mix the cornmeal, flour, baking powder, and salt to combine.
Add the milk, egg, and honey to the dry ingredients. Mix with a fork until fully incorporated.
Over your stove top, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to use something to protect you from the heat – the skillet will get very hot!). Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid.
Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest (still covered) for an additional 5 minutes.
Cut into slices and enjoy with a big bowl of chili!