I’ve made plenty of cornbread recipes, but Brenda Gantt’s is one of the best. It’s simple, foolproof, and packed with that old-fashioned Southern flavor. If you want the perfect crispy, golden cornbread, this recipe is the way to go!
Brenda Gantt’s cornbread is a traditional Southern-style cornbread made with just cornmeal and hot water-no flour, no sugar. This recipe creates a crispy, golden crust on the outside and a soft, tender inside. It’s quick, easy, and delivers a pure, authentic cornmeal flavor.
Want to know how to make it perfectly every time? Keep reading, and I’ll walk you through the steps, plus some tips to get that perfect crunch!
What Does Brenda Gantt’s Cornbread Taste Like?
Brenda Gantt’s cornbread is pure Southern comfort-crispy on the outside, soft and tender on the inside. It’s not sweet like traditional cornbread; instead, it has a deep, rich corn flavor with a slightly nutty taste from the hot oil.
The high baking temperature creates an irresistibly crunchy crust, making every bite satisfying. Since it’s made with just cornmeal and hot water, it has a simple, hearty taste that pairs perfectly with butter beans, stews, or just a pat of butter.
If you love classic, no-fuss cornbread with an incredible crunch, this recipe is a must-try! It’s the ultimate old-fashioned, down-home Southern treat.
Ingredients Required for Brenda Gantt’s Cornbread Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Style Cornbread
- 2 scoops (about 2 cups) White Lily self-rising cornmeal
- Hot water (as needed)
- Corn oil (or olive oil)
Kitchen Utensil You’ll Need
- Cornbread skillet (preferably a divided skillet)
- Mixing bowl
- Measuring scoop
- Stove & oven
- Spatula
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: Makes 6-8 pieces
Copycat Brenda Gantt’s Cornbread Recipe
Simply follow the steps given below to make your Brenda Gantt Style Cornbread at home
Step 1: Preheat the Oven
Preheat your oven to 500°F. Yes, that’s right-500 degrees! This high heat is key to getting that perfect crispy texture.
Step 2: Prepare the Skillet
Take your cornbread skillet and add a small amount of corn oil (or olive oil) to each section. Place the skillet on the stovetop over high heat and let the oil heat up until it just starts to smoke slightly.
Step 3: Make the Cornbread Batter
In a mixing bowl, add 2 scoops of self-rising cornmeal. Slowly pour in hot water, stirring constantly until the mixture reaches a thick but pourable consistency, similar to buttermilk.
Step 4: Cook the Cornbread
Once the oil in the skillet is hot and slightly smoking, pour a scoop of the batter into each section. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cornbread turns golden brown and crispy.
Step 5: Serve and Enjoy!
Once done, carefully remove the cornbread from the oven and flip it onto a plate. Let it cool slightly before serving. Pair it with butter beans, a slice of onion, or your favorite Southern meal!
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Cornbread
1. With Butter Beans
There’s nothing like pairing that crispy cornbread with a hearty bowl of butter beans. The creaminess of the beans perfectly balances the crunchiness of the cornbread. We love how the cornbread soaks up the bean juice-just pure comfort.
2. Alongside Fried Chicken
If you’re making fried chicken, don’t forget the cornbread! The crunchy exterior of the cornbread matches perfectly with the crispy fried chicken. It’s the kind of combo that makes you feel like you’re at a family gathering.
3. With Collard Greens
Serve your cornbread with a big bowl of collard greens. The slight bitterness of the greens pairs so well with the sweet crunch of the cornbread, creating the perfect bite every time.
4. Topped with Honey and Butter
If you’re craving something a bit sweeter, spread a little butter on your cornbread and drizzle it with honey. The combo of warm, gooey butter and sweet honey on top of the crunchy cornbread is simply heavenly.
5. In a Soup or Stew
Cornbread is the perfect side for a bowl of soup or stew. Whether it’s a spicy chili or a rich, savory vegetable stew, cornbread soaks up the flavors and adds a delightful crunch to each bite.
6. As a Breakfast Treat
Leftover cornbread in the morning? Yes, please! Warm it up and serve it with a dollop of jam or jelly. The slightly sweet touch of fruit pairs beautifully with the savory flavors of the cornbread, making for the perfect breakfast bite.
7. With Barbecue
If you’re having a barbecue, cornbread should definitely be on the plate. Whether it’s pulled pork, ribs, or grilled chicken, cornbread provides a savory contrast to the smoky, tangy flavors of your favorite barbecue meats.
8. With a Side of Gravy
Cornbread dipped in gravy is a Southern classic, and we’re all about it. Whether it’s sausage gravy or a simple brown gravy, the cornbread soaks it all up, adding extra flavor with every bite.
9. As a Side for Roasted Vegetables
Cornbread goes great with roasted veggies. The crispy edges of the cornbread give you a satisfying crunch while the sweet and savory vegetables (think roasted carrots, sweet potatoes, or Brussels sprouts) provide a nice balance.
10. With a Slice of Bacon or Sausage
For a hearty meal, pair cornbread with a slice of crispy bacon or sausage. The saltiness of the meat contrasts so well with the sweetness of the cornbread, creating a balance that’s just perfect for any meal.
Some Tips on This Brenda Gantt’s Cornbread Recipe
1. Heat That Skillet First!
Trust me, if your skillet isn’t sizzling hot before you pour in the batter, you won’t get that crispy crust. Let the oil heat up until it just starts to smoke a little.
2. Don’t Skip the Corn Oil
I know olive oil works too, but corn oil gives it that extra Southern flavor. If you’ve got it, use it!
3. Use Self-Rising Cornmeal
Brenda Gantt swears by White Lily self-rising cornmeal, and I do too! It makes things so much easier-no need to add baking powder or salt.
4. Hot Water is a Must
Cold water just won’t work the same way. Run your tap until the water is as hot as it can get before mixing it into the cornmeal.
5. Stir the Batter Just Right
Don’t overmix! Just stir until the cornmeal and water come together. It should be thick but still a little runny-kind of like pancake batter.
6. Keep That Oven at 500°F
I know, 500 degrees sounds crazy, but trust me, it works. The high heat gives you that perfect crispy crunch on the outside.
7. Use a Divided Skillet for Extra Crunch
A regular cast-iron skillet works fine, but a divided skillet makes each piece extra crispy all around. More crunch? Yes, please!
8. Don’t Peek Too Soon
I know it’s tempting, but don’t open the oven too early! Let it cook for at least 15 minutes before checking.
9. Let It Cool a Bit Before Eating
Fresh out of the oven, it’s super hot! Give it a few minutes to cool so you don’t burn your tongue (been there, done that).
How to Store and Reheat Brenda Gantt’s Cornbread
If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F for 5-7 minutes to restore their crispiness.
Brenda Gantt’s Cornbread Recipe
Ingredients
- 2 scoops about 2 cups White Lily self-rising cornmeal
- Hot water as needed
- Corn oil or olive oil
Instructions
- Preheat your oven to 500°F. Yes, that’s right-500 degrees! This high heat is key to getting that perfect crispy texture.
- Take your cornbread skillet and add a small amount of corn oil (or olive oil) to each section. Place the skillet on the stovetop over high heat and let the oil heat up until it just starts to smoke slightly.
- In a mixing bowl, add 2 scoops of self-rising cornmeal. Slowly pour in hot water, stirring constantly until the mixture reaches a thick but pourable consistency, similar to buttermilk.
- Once the oil in the skillet is hot and slightly smoking, pour a scoop of the batter into each section. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cornbread turns golden brown and crispy.
- Once done, carefully remove the cornbread from the oven and flip it onto a plate. Let it cool slightly before serving. Pair it with butter beans, a slice of onion, or your favorite Southern meal!
Video
Notes
Common Queries on This Brenda Gantt’s Cornbread Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Cornbread that people often ask.
1. How do you know when your cornbread is done?
From our experience, you’ll know your cornbread is done when it’s golden brown and crispy around the edges. You can also tap on the top, and it should sound a little hollow. If you insert a toothpick, it should come out clean. The texture should be firm, but still soft inside. Trust us, you’ll smell it when it’s just right!
2. How to make cornbread if you don’t have milk?
No milk? No problem! You can easily make cornbread without milk by using hot water, just like in Brenda Gantt’s recipe. Hot water will give it the right consistency and texture, keeping it moist without any dairy. You can also try a dairy-free alternative like almond or soy milk, but hot water works great if you’re looking for simplicity.
3. Do you need sugar in cornbread?
In this recipe, we don’t use sugar at all, and it’s perfect! Brenda Gantt’s cornbread focuses on the natural cornmeal flavor with a crispy texture, without the sweetness. If you like your cornbread sweeter, feel free to add a tablespoon or two of sugar, but traditionally, cornbread is not sweet.
4. How long should I let cornbread cool?
We usually let our cornbread cool for about 5-10 minutes. If you cut it too soon, it might fall apart. Letting it cool slightly gives it a chance to set and keeps that crunchy edge intact.
5. Can you make cornbread ahead of time?
Yes, you can! If you want to make it ahead, bake the cornbread and store it in an airtight container once it has cooled. You can reheat it in the oven for a few minutes to restore that crispy texture before serving.
6. What makes cornbread crispy?
The secret to crispy cornbread is cooking it at a high temperature (500°F) and using oil in the skillet. This creates that delicious crunchy outer layer while keeping the inside soft. Trust us, the crispy edges are the best part!
7. Can I use a different kind of cornmeal for this recipe?
While we recommend self-rising cornmeal for this recipe (like White Lily), you can use regular cornmeal too. Just make sure to add a bit of baking powder and salt to get the same rise. We love the self-rising cornmeal because it simplifies everything!
8. How do I get cornbread out of the skillet?
We’ve learned the best way is to let the cornbread cool for a few minutes after taking it out of the oven. Then, gently run a spatula around the edges to loosen it. When it’s ready, flip the skillet upside down, and it should fall out effortlessly. Be sure to place a plate underneath to catch it!
9. Can I add other ingredients to this cornbread?
Absolutely! You can add things like chopped onions, cheddar cheese, or even jalapeños for a kick. This recipe is super versatile, and we’ve tried it with all sorts of mix-ins. Just be sure not to change the basic texture too much, or the cornbread might not cook the same way.
10. What should I serve with this cornbread?
Cornbread goes well with so many dishes! We love serving it with butter beans, fried chicken, or a big bowl of chili. You can also enjoy it with greens or any Southern-style comfort food. It’s perfect for soaking up juices and adding that crunch to your meal!
This cornbread is proof that simple ingredients can create something absolutely delicious! Whether you’re enjoying it with butter beans, fried pies, or just on its own, Brenda Gantt’s cornbread is a must-try. Now go ahead and give it a shot-you won’t regret it!
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So simple
yes
Delicious
Thanks