Brenda Gantt’s Cornbread Recipe

Brenda Gantt's Cornbread Recipe

Have you ever taken a bite of cornbread, hoping for something warm and delicious, only to be let down by how it falls apart or tastes dry and gritty? I know that feeling all too well!

Every time I tried making cornbread at home, it was a bit of a struggle. The results were often disappointing—either too dry or crumbly. But everything changed when I tried Brenda Gantt’s Cornbread Recipe.

I discovered Brenda Gantt through her cookbook, where she shares a simple, foolproof cornbread recipe. I was nervous at first, given my past struggles with cornbread, but to my surprise, her recipe worked perfectly! The cornbread turned out just right—crispy on the outside and soft on the inside.

If you’ve faced the same issues, don’t worry! Follow Brenda’s recipe, and you’ll make the best cornbread ever.

Why You’ll Love Brenda Gantt’s Cornbread

  1. Simple Ingredients: Brenda’s cornbread uses just a 3 ingredients that you probably already have in your kitchen.
  2. Crunchy Texture: This recipe gives you that perfect crusty crunch on the outside while staying tender on the inside.
  3. Quick and Easy: With minimal steps, you can enjoy a fresh batch of cornbread in no time.
  4. No Eggs Needed: It’s a simple mix of cornmeal and hot water, making it accessible for those who don’t keep eggs on hand.
Brenda Gantt's Cornbread

What Is in Brenda Gantt’s Cornbread

To make Brenda Gantt’s classic cornbread, you’ll need:

  • 1 cup of White Lily self-rising cornmeal (this is Brenda’s favorite brand for its fine texture)
  • Hot water (around 1 to 1.5 cups, enough to make a pourable batter)
  • Olive oil or vegetable oil (to grease the skillet and get that crispy crust)

Recipe Substitutions

  1. Cornmeal: If you can’t find White Lily self-rising cornmeal, you can use any self-rising cornmeal. Just make sure it’s self-rising to get the best texture.
  2. Oil: Instead of olive oil, you can use any neutral oil like vegetable or canola oil.
  3. Add Butter: For a richer flavor, you can mix a tablespoon of melted butter into the cornmeal mixture or add a small slice on top before baking.

Kitchen Appliances Needed

Cast iron skillet (or any heavy oven-safe skillet): This helps create a crispy crust.

  1. Mixing bowl: For combining the cornmeal and hot water.
  2. Stove: To heat the oil in the skillet.
  3. Oven: Preheated to 500°F for baking the cornbread.

How to Make Brenda Gantt’s Cornbread

Step 1 | Preheat the Oven

Start by preheating your oven to 500°F. Place your cast iron skillet on the stove and heat it on high until it’s very hot.

Step 2 | Heat the Oil

Heat the Oil

Pour a small amount of olive oil into the skillet, just enough to coat the bottom. Let the oil get hot while you mix the cornmeal.

Step 3 | Mix the Cornmeal

Mix the Cornmeal

In a mixing bowl, add 1 cup of White Lily self-rising cornmeal. Heat some water until it’s hot but not boiling, and pour it into the cornmeal slowly, stirring until you get a smooth, pourable batter.

Step 4 | Pour Batter into Skillet

Pour Batter into Skillet

Once the oil in the skillet is hot and slightly smoking, carefully pour the batter into the skillet. It should sizzle as it hits the pan, which helps to form that crunchy crust.

Step 5 | Bake the Cornbread

Bake the Cornbread

Place the skillet in your preheated oven (500°F) and let the cornbread bake until it turns golden brown. This should take around 15 minutes, depending on your oven.

Step 6 | Cool and Serve

Cool and Serve

Once your cornbread is done, remove the skillet from the oven. Let it cool for a few minutes, then turn the cornbread out onto a plate. The outside should be nice and crunchy, with a soft, warm interior.

Recipe Notes

  • Hot Skillet Tip: Make sure the skillet is hot before adding the batter. This helps create the crispy outer layer that’s key to good cornbread.
  • Consistency Matters: The batter should be slightly runny. Add more hot water as needed to achieve a pourable consistency.
  • No Eggs Needed: This recipe doesn’t require eggs, making it simple and egg-free.

Recipe Variations and Additions

While Brenda Gantt’s recipe is perfect as is, you can add some extras if you want:

  1. Cheesy Cornbread: Add ½ cup of shredded cheddar cheese to the cornmeal mixture for a cheesy twist.
  2. Spicy Cornbread: Mix in some diced jalapeños for a bit of heat.
  3. Sweet Cornbread: If you prefer a sweeter cornbread, add a tablespoon of sugar or honey to the mix.

Serving Suggestions

This cornbread is perfect as a side dish, but it’s also great on its own. Here are a few ideas on how to serve it:

  • With Butter: Serve warm with a pat of butter that melts into the cornbread, adding extra flavor.
  • Alongside Soup or Stew: This crunchy cornbread pairs perfectly with hearty soups, chili, or stews.
  • As a Snack: Enjoy a slice with a cup of tea or coffee for a simple afternoon treat.

Storage Tips

If you have leftover cornbread (which doesn’t happen often in my house!), here’s how to store it:

Room Temperature: Wrap the cornbread in plastic wrap or put it in an airtight container. It will stay good for 1-2 days.

Refrigerator: Place in an airtight container and store in the fridge for up to 1 week.

Freezer: Wrap individual pieces in plastic wrap, then put them in a freezer bag. They’ll keep for up to 3 months.

To reheat, warm the cornbread in a 350°F (175°C) oven for about 10 minutes, or microwave individual pieces for 20-30 seconds.

Brenda Gantt’s Cornbread Recipe FAQs

1. Why is White Lily self-rising cornmeal recommended for this recipe?

White Lily self-rising cornmeal is made from soft winter wheat, which gives a lighter, softer texture to the cornbread. It also has the right amount of leavening agents already mixed in, which helps the cornbread rise properly. If you can’t find White Lily, any self-rising cornmeal will work, but the texture might be slightly different.

2. Can I make this recipe in a regular skillet instead of a compartment skillet?

Yes, you can make this cornbread in a regular cast iron skillet. Just pour all the batter into a well-oiled 9-inch skillet. The cooking time might be a bit longer, and you’ll end up with one large cornbread instead of individual pieces.

3. Why does the skillet need to be smoking hot before adding the batter?

The extremely hot skillet is key to getting that crispy exterior that makes this cornbread so special. When the batter hits the hot oil, it starts cooking immediately, creating a crisp crust. This also helps prevent sticking.

4. Is it normal for the batter to be so thin?

Yes, the batter for this cornbread is supposed to be very thin, almost like pancake batter. This allows it to spread in the hot skillet and creates the right texture. Don’t worry if it seems too thin – it will set up as it cooks.

5. Why did my cornbread stick to the pan?

If your cornbread stuck, it might be because the skillet wasn’t hot enough or didn’t have enough oil. Make sure the skillet is smoking hot and well-oiled before adding the batter. Also, a well-seasoned cast iron skillet helps prevent sticking.

6. Can I make this cornbread ahead of time?

While this cornbread is best served fresh and hot, you can make it a few hours ahead. Just reheat it in a 350°F oven for about 5-10 minutes before serving to crisp it up again.

7. Is this recipe gluten-free?

If you use 100% cornmeal (not a mix that includes wheat flour), and make sure your baking powder is gluten-free, then yes, this recipe can be gluten-free. Always check your ingredients to be sure.

Brenda Gantt's Cornbread Recipe

Brenda Gantt's Cornbread Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Bake Time: 15 minutes
Total Time: 35 minutes

Enjoy Brenda Gantt's Cornbread Recipe with a crispy crust and tender inside. Simple ingredients, easy steps, and perfect for any meal!

Ingredients

  • 1 cup of White Lily self-rising cornmeal
  • Hot water (around 1 to 1.5 cups, enough to make a pourable batter)
  • Olive oil or vegetable oil

Instructions

  1. Preheat the Oven: Start by preheating your oven to 500°F. Place your cast iron skillet on the stove and heat it on high until it’s very hot.
  2. Heat the Oil: Pour a small amount of olive oil into the skillet, just enough to coat the bottom. Let the oil get hot while you mix the cornmeal.
  3. Mix the Cornmeal: In a mixing bowl, add 1 cup of White Lily self-rising cornmeal. Heat some water until it's hot but not boiling, and pour it into the cornmeal slowly, stirring until you get a smooth, pourable batter.
  4. Pour Batter into Skillet: Once the oil in the skillet is hot and slightly smoking, carefully pour the batter into the skillet. It should sizzle as it hits the pan, which helps to form that crunchy crust.
  5. Bake the Cornbread: Place the skillet in your preheated oven (500°F) and let the cornbread bake until it turns golden brown. This should take around 15 minutes, depending on your oven.
  6. Cool and Serve: Once your cornbread is done, remove the skillet from the oven. Let it cool for a few minutes, then turn the cornbread out onto a plate. The outside should be nice and crunchy, with a soft, warm interior.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 1gCholesterol: 0mgSodium: 250mgCarbohydrates: 18gFiber: 2gSugar: 0gProtein: 3g

Conclusion

Brenda Gantt’s cornbread recipe is a true Southern gem. It’s simple, quick, and perfect for anyone who loves a crispy, crunchy cornbread. The best part? You only need three basic ingredients to make it, and there’s no need to add eggs!

If you’ve struggled with cornbread recipes in the past, I highly recommend giving this one a try. I’m sure you’ll love it as much as I did.

Don’t forget to share your experience with us in the comments. And make sure to follow us on Pinterest for more delicious recipes!

Author

  • Maria

    Maria Lena is a 35-year-old professional chef based in the USA, known for her innovative approach to cooking. With years of experience in the culinary world, Maria combines traditional techniques with modern flavors, creating unique and delicious dishes. Her passion for food shines through in every recipe she develops, making her a respected figure in the culinary community. When she's not in the kitchen, Maria enjoys exploring new ingredients and experimenting with creative cooking methods, always aiming to bring something fresh and exciting to the table.

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