On occasion, baking breads and cakes on top of the stove can be more convenient. There's little or no bending and heavy lifting necessary--and depending on your baking choice, the cook time may be shorter on top of the stove than in the oven. Cakes and breads cook differently, and not all kinds can be done outside an oven. However, varieties of both cakes and breaks can be done on top of a gas stove.
Grease the bottom of the iron skillet with butter or cooking oil.
Size and cut a piece of the brown baking paper to fit the inside of the bottom of the pan.
Lay the sheet of baking paper in the bottom of the greased skillet.
Grease the baking paper with butter or cooking oil.
Prepare your cake mix as normal and pour into skillet.
Cover the skillet, set the heat on very low, and bake on top of stove for 30 minutes or until the cake is firm to the touch. Turn off the burner once the cake is done.
Place the skillet back on to the stove and remove the baking paper while the layer of cake is still hot.
Decorate as desired and serve.
Heat a 9-inch iron skillet with cooking oil or butter on top of stove under medium-low heat.
Prepare your desired cornbread mix and pour into the hot skillet.
Cover the skillet and cook until bottom is brown and top is dry-looking.
Place in oven on broil until top is browned.
Serve warm or cold.
Monitor both cakes and breads to ensure they don't overcook as not all gas stoves heat and cook the same. Always refer to baking recipe for any cooking instructions that may be specific to your dish.