If you’re a fan of Southern cooking like me, then you probably know the wonderful Brenda Gantt. Her down-home charm and heartfelt cooking videos on YouTube are something I look forward to every time she posts. I’ve been following her for a while now, and when I got my hands on her cookbook, I just knew I had to try her famous cornbread recipe. Let me tell you, it did not disappoint.
The first time I baked it, I could almost hear Brenda’s warm voice guiding me through each step. The cornbread came out just like hers—perfectly golden, with a soft, buttery inside that my family devoured in no time. It’s become a breakfast staple at our table, especially with a slab of butter and a glass of milk.
And if you love this Brenda Gantt Cornbread Recipe as much as I do, be sure to check out some of her other recipes. Brenda’s style of cooking has a way of bringing warmth to any kitchen, and I hope you enjoy it as much as we do.
You’ll LOVE This Brenda Gantt Cornbread Recipe Because:
It’s authentically Southern, with a perfect balance of crispy exterior and tender interior.
The recipe uses simple, pantry-staple ingredients that create magic together.
It’s versatile enough to complement any meal, from breakfast to dinner.
The detailed instructions ensure success, even for first-time cornbread bakers.
How to Make Brenda Gantt Cornbread Recipe
Brenda Gantt’s cornbread is a beloved staple that brings a touch of Southern comfort to any meal. With its simple ingredients and easy preparation, you can whip up this delicious cornbread in no time. Here’s a step-by-step guide to making this delightful dish, ensuring you achieve that perfect fluffy texture and golden crust.
Ingredients List
To make this scrumptious cornbread, you’ll need just a few key ingredients:
- 1 cup self-rising cornmeal: This is the foundation of your cornbread, providing a light and fluffy texture.
- 1 cup buttermilk: It adds a rich flavor and ensures the cornbread stays moist.
- ½ cup vegetable oil: This helps create that perfect crispy crust.
- 1 large egg: The egg binds the ingredients together and adds richness.
- 1 tablespoon sugar (optional): This adds a hint of sweetness that complements the cornmeal beautifully.
Kitchen Tools
To make Brenda Gantt’s cornbread, you’ll need a few essential kitchen tools:
- Black Skillet: A cast-iron skillet works best for achieving that crispy crust, but any oven-safe skillet will do.
- Mixing Bowl: For combining your dry and wet ingredients.
- Spoon or Whisk: To mix the batter thoroughly.
- Measuring Cup (optional): Helpful for accurately measuring ingredients, especially if you prefer precision.
- Knife: For running around the edges to loosen the cornbread before inverting it onto a plate.
Step-by-Step Recipe Instructions
Step 1 | Mix Dry Ingredients
In a mixing bowl, add self-rising cornmeal.
Step 2 | Add Wet Ingredients
Pour in buttermilk until desired consistency is reached. Beat the egg and then add it to the mixture. Stir in sugar if desired. Mix all ingredients until well combined.
Step 3 | Heat the skillet and pour the batter
Heat the oil in a large skillet over medium heat. Once the oil is hot, pour in the cornbread batter. Leave some oil in the skillet and pour the rest into the batter. Stir the batter, then pour it back into the hot skillet and perfectly spread the mix in the skillet with a spatula.
Setp 4 | Bake
Put the skillet into the oven, cook at 375°F until golden brown (usually about 20–25 minutes).
Step 5 | Cool and Serve
Once baked, run a knife around the edges to loosen the cornbread and invert it onto a plate to cool. Serve warm with butter or honey., optionally with cold milk.
Recipe Tips
- Oil Temperature: Ensure your skillet is hot enough before pouring in the batter; this helps achieve that desirable crispy crust.
- Adjusting Consistency: If your batter seems too thick, add a splash more buttermilk until you reach the desired consistency.
- Use a Hot Skillet: Ensure your skillet is adequately preheated to achieve that crispy outer layer.
- Customize: Feel free to add in extras like shredded cheese, jalapeños, or fresh herbs to give your cornbread a unique twist.
Serving Ideas to Make It a Complete Meal
Brenda Gantt’s cornbread pairs wonderfully with a variety of dishes, making it a versatile addition to your meals. Here are some serving ideas to create a complete and satisfying meal:
- Fried Chicken: A classic Southern combination! Serve crispy fried chicken alongside your cornbread for a hearty meal that’s sure to please everyone.
- Collard Greens or Turnip Greens: Add a side of seasoned greens for a nutritious and flavorful complement. The bitterness of the greens balances perfectly with the sweetness of the cornbread.
- Chili: Serve your cornbread with a warm bowl of chili. The cornbread is perfect for scooping up the chili and adds a comforting touch to this classic dish.
- Barbecue: Pair your cornbread with savory barbecue dishes like pulled pork or ribs. The cornbread helps soak up the delicious barbecue sauce and adds a delightful texture.
- Gumbo or Jambalaya: Enjoy cornbread with a bowl of spicy gumbo or jambalaya. The cornbread provides a neutral base that balances the bold flavors of these dishes.
- Salads: For a lighter option, serve cornbread with a fresh salad. A simple garden salad or a hearty spinach salad with nuts and cheese can create a well-rounded meal.
- Soups: Cornbread pairs beautifully with various soups, from creamy tomato soup to hearty vegetable. It’s perfect for dipping!
- Dips and Spreads: Offer cornbread as a side with dips like pimento cheese or smoked salmon spread. It makes for a delightful appetizer or snack.
Leftover and Storage Tips
If you find yourself with leftover cornbread (which might be unlikely because it’s so delicious! ), here’s how to store it:
- Refrigeration: Wrap the cornbread tightly in plastic wrap or store it in an airtight container. It will keep in the fridge for about 3-4 days.
- Freezing: For longer storage, freeze slices of cornbread. Wrap each slice in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to eat, just thaw and reheat!
FAQs About Brenda Gantt Cornbread Recipe
Can I use regular cornmeal instead of self-rising?
Yes! If you use regular cornmeal, make sure to add baking powder and salt according to the package instructions for a similar rise.
Can I substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
What can I add to the batter for extra flavor?
Feel free to add shredded cheese, diced jalapeños, or even herbs like chives for an extra kick!
How can I make my cornbread sweeter?
If you prefer a sweeter cornbread, simply increase the sugar to your taste. You can also drizzle honey on top before serving.
How do I know when my cornbread is done?
Your cornbread should be golden brown on top and pull away from the edges of the skillet. A toothpick inserted into the center should come out clean.
Brenda Gantt Cornbread Recipe
Brenda Gantt's cornbread recipe is a true Southern classic that’s easy to make and delicious. With simple ingredients and clear steps, you can whip up this golden, tender cornbread in no time. Perfect for breakfast or alongside any meal, it’s a family favorite at my house.
Ingredients
- 1 cup self-rising cornmeal
- 1 cup Buttermilk approximately, adjust for desired consistency)
- ½ cup vegetable oil (or your choice of oil)
- 1 large egg
- 1 tablespoon sugar (optional)
Instructions
- Mix Dry Ingredients: In a mixing bowl, add self-rising cornmeal.
- Add Wet Ingredients: Pour in buttermilk until desired consistency is reached. Beat the egg and then add it to the mixture. Stir in sugar if desired. Mix all ingredients until well combined.
- Heat the skillet and pour the batter: Heat the oil in a large skillet over medium heat. Once the oil is hot, pour in the cornbread batter. Leave some oil in the skillet and pour the rest into the batter. Stir the batter, then pour it back into the hot skillet and perfectly spread the mix in the skillet with a spatula.
- Bake: Put the skillet into the oven, cook at 375°F until golden brown (usually about 20-25 minutes).
- Cool and Serve: Once baked, run a knife around the edges to loosen the cornbread and invert it onto a plate to cool. Serve warm with butter or honey., optionally with cold milk.
Nutrition Information:
Yield: 1 Serving Size: 8Amount Per Serving: Calories: 180Total Fat: 6gCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 4g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
