There’s something magical about the way Brenda Gantt buttermilk cornbread Recipe fills your kitchen with warmth and nostalgia. This beloved Southern recipe has been passed down through generations, capturing the essence of traditional comfort food that brings families together around the dinner table.
Brenda Gantt’s buttermilk cornbread stands out for its perfect balance of simplicity and flavor, just like the Brenda Gantt’s Lacy Cornbread. Using just a handful of pantry staples, this recipe creates a golden, tender cornbread that’s crispy on the outside and fluffy on the inside.
Whether you’re serving it alongside a hearty bowl of chili, savoring it with honey butter, or enjoying it as a standalone treat, this cornbread recipe delivers authentic Southern taste that never goes out of style.
What Does Brenda Gantt Buttermilk Cornbread Taste Like?
The first bite of this buttermilk cornbread reveals a delightfully complex flavor profile that perfectly balances sweet and savory notes. The self-rising cornmeal creates a wonderfully coarse texture that gives each bite a satisfying, rustic feel reminiscent of old-fashioned Southern cooking.
The buttermilk adds a subtle tang that cuts through the natural sweetness of the cornmeal, while the touch of granulated sugar provides just enough sweetness to complement without overwhelming the corn flavor. This isn’t overly sweet cornbread – it’s perfectly balanced for pairing with both sweet and savory dishes.
The texture is where this recipe truly shines, offering a crispy, golden crust that gives way to a tender, moist interior. Each forkful delivers that authentic cornbread experience – slightly crumbly yet cohesive, with a rich corn flavor that speaks to generations of Southern tradition.
Ingredients Required for Brenda Gantt Buttermilk Cornbread Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Buttermilk Cornbread
- 2 cups self-rising cornmeal
- 1½ cups buttermilk
- 1 tablespoon granulated sugar
- Oil (for greasing)
- 2 large eggs
Kitchen Utensil You’ll Need
- Large mixing bowl
- Large mixing spoon
- Cast iron skillet or 9-inch baking pan
- Measuring cups and spoons
- Whisk (optional)
Prep Time: 5 minutes
Cook Time: 18-20 minutes
Total Time: 25 minutes
Serves: 6-8 people
Copycat Brenda Gantt Buttermilk Cornbread Recipe
Simply follow the steps given below to make your Brenda Gantt Buttermilk Cornbread at home
1. Preheat your oven to 400°F (200°C). While the oven is heating, lightly grease your cast iron skillet or 9-inch baking pan with oil.
2. Combine dry and wet ingredients in a large mixing bowl. Add 2 cups of self-rising cornmeal, then crack in 2 eggs.
3. Add the liquids by pouring in 1½ cups of buttermilk and 1 tablespoon of granulated sugar to the bowl.
4. Mix the batter using a large spoon, stirring just until all ingredients are combined. Don’t overmix – a few lumps are perfectly fine and will ensure tender cornbread.
5. Heat oil in the pan by placing your skillet in the preheated oven for 2-3 minutes, or simply ensure your baking pan is well-greased.
6. Pour and spread the batter into your heated skillet or prepared pan, spreading it evenly with a spoon.
7. Bake for 18-20 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve by removing from the oven and letting it rest for 5 minutes before cutting and serving.
Some Tasty Ways To Pair and Serve This Brenda Gantt Buttermilk Cornbread
1. Classic Chili and Cornbread Combo
There’s nothing quite like dunking warm cornbread into a steaming bowl of homemade chili. We’ve found that the slight sweetness of the cornbread perfectly balances the heat and spices, creating that ultimate comfort food experience that never gets old.
2. Honey Butter Heaven
Mix softened butter with a drizzle of local honey, and you’ve got pure magic. We love spreading this golden mixture on still-warm cornbread – the way the honey butter melts and seeps into every crumb is absolutely divine.
3. Southern-Style Beans and Cornbread
Whether it’s pinto beans, black-eyed peas, or our grandmother’s famous navy beans, this cornbread transforms any bean dish into a hearty, satisfying meal. We often crumble cornbread right into the beans for an extra layer of texture.
4. BBQ Plate Perfection
At every family barbecue, this cornbread has become the star side dish. It soaks up all those delicious smoky flavors from pulled pork or brisket, and we’ve noticed guests always reach for seconds when cornbread’s on the table.
5. Cornbread and Greens Tradition
Collard greens, turnip greens, or mustard greens paired with this buttermilk cornbread creates the most authentic Southern experience. We love using the cornbread to soak up that flavorful pot likker – it’s comfort food at its finest.
6. Morning Treat with Sorghum Syrup
We’ve started serving leftover cornbread for breakfast, drizzled with sorghum syrup or maple syrup. It’s become our weekend tradition, especially when paired with a strong cup of coffee and scrambled eggs.
7. Cornbread Stuffing Upgrade
During the holidays, we crumble this cornbread to make the most incredible stuffing. The buttermilk tang adds depth to traditional stuffing flavors, and guests always ask for the secret ingredient – it’s this amazing cornbread!
8. Soup’s Best Friend
From tomato soup to chicken and dumplings, we’ve discovered this cornbread elevates any soup course. The way it holds up to hearty broths without falling apart makes it perfect for dunking and savoring every last drop.
9. Cornbread Croutons Magic
Cut day-old cornbread into cubes, toast them in the oven, and use as croutons for salads or soups. We stumbled upon this idea by accident, and now it’s our go-to way to use leftovers – the texture and flavor are incredible.
10. Ice Cream Surprise
This might sound unusual, but crumbled cornbread over vanilla ice cream with a drizzle of honey has become our favorite unexpected dessert. The contrast between warm, crumbly cornbread and cold, creamy ice cream creates the most delightful texture combination.
Some Tips on This Brenda Gantt Buttermilk Cornbread Recipe
1. Use a hot pan. Put your pan in the oven while it heats up. This makes the bottom crispy and golden.
2. Don’t mix too much. Stir just until you can’t see dry bits. Lumps are okay! Too much mixing makes hard cornbread.
3. Check your cornmeal. Make sure it says “self-rising” on the box. This has special powder that makes it fluffy.
4. Room temp is best. Take your eggs and buttermilk out 30 minutes before cooking. Cold ingredients don’t mix well.
5. Oil the pan well. Put oil all over your pan so the cornbread won’t stick. You want it to come out easy.
6. Test if it’s done. Stick a toothpick in the middle. If it comes out clean, your cornbread is ready!
7. Let it rest. Wait 5 minutes before cutting. This helps it stay together and not fall apart.
8. Cut with care. Use a sharp knife and cut slowly. Hot cornbread can break if you rush.
9. Serve it warm. Cornbread tastes best when it’s still warm from the oven. Add butter while it’s hot!
10. Save the leftovers right. Cover it up so it stays soft. Don’t leave it out all day or it gets hard.
How to Store and Reheat Brenda Gantt Buttermilk Cornbread
Store leftover cornbread covered at room temperature for up to 3 days, or refrigerate for up to one week. For longer storage, wrap tightly and freeze for up to 3 months. Reheat individual pieces in the microwave for 20-30 seconds or warm the entire batch in a 350°F oven for 5-7 minutes.
Brenda Gantt Buttermilk Cornbread Recipe
Ingredients
- 2 cups self-rising cornmeal
- 1½ cups buttermilk
- 1 tablespoon granulated sugar
- Oil for greasing
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, lightly grease your cast iron skillet or 9-inch baking pan with oil.
- Combine dry and wet ingredients in a large mixing bowl. Add 2 cups of self-rising cornmeal, then crack in 2 eggs.
- Add the liquids by pouring in 1½ cups of buttermilk and 1 tablespoon of granulated sugar to the bowl.
- Mix the batter using a large spoon, stirring just until all ingredients are combined. Don’t overmix – a few lumps are perfectly fine and will ensure tender cornbread.
- Heat oil in the pan by placing your skillet in the preheated oven for 2-3 minutes, or simply ensure your baking pan is well-greased.
- Pour and spread the batter into your heated skillet or prepared pan, spreading it evenly with a spoon.
- Bake for 18-20 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve by removing from the oven and letting it rest for 5 minutes before cutting and serving.
Video
Notes
Common Queries on This Brenda Gantt Buttermilk Cornbread Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Buttermilk Cornbread that people often ask.
1. Is cornbread better with milk or buttermilk?
From our experience making this recipe countless times, buttermilk is definitely the winner! We’ve tested both, and buttermilk creates a more tender crumb with that signature tangy flavor that balances the sweetness perfectly. Regular milk works in a pinch, but you’ll miss that authentic Southern taste that makes Brenda Gantt’s recipe so special.
2. What are the 4 ingredients in cornbread?
While traditional cornbread can be made with just cornmeal, liquid, fat, and salt, Brenda Gantt’s version uses 5 key ingredients: self-rising cornmeal, buttermilk, eggs, sugar, and oil. We’ve found these five ingredients create the perfect balance of flavor and texture that keeps our family coming back for more.
3. Can you use buttermilk for cornbread mix?
Absolutely! We’ve experimented with adding buttermilk to store-bought mixes, and it definitely improves the flavor. However, since most mixes already contain leavening agents, you might get a slightly different texture. For the best results, we always recommend making this from-scratch recipe with self-rising cornmeal.
4. What is cornbread and buttermilk called?
This classic combination is simply called “buttermilk cornbread” in most Southern kitchens, including ours! Some folks call it “tangy cornbread” or “old-fashioned cornbread,” but we’ve always known it as the traditional way cornbread should be made – with buttermilk for that perfect flavor.
5. Why does my cornbread turn out dry?
We’ve learned this usually happens from overbaking or using too much cornmeal. Our tip: check your cornbread at 18 minutes – it should be golden brown with a toothpick that comes out with just a few moist crumbs. Also, don’t overmix the batter, as this can make it tough and dry.
6. Can I make this cornbread without self-rising cornmeal?
Yes! We’ve done this when we couldn’t find self-rising cornmeal. Use regular cornmeal and add 2 teaspoons of baking powder and 1 teaspoon of salt to the dry ingredients. The texture will be slightly different, but it still turns out delicious.
7. How do I know when the cornbread is done?
After years of making this recipe, we look for a golden-brown top and edges that start pulling slightly away from the pan. The surface should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
8. Can I add corn kernels to this recipe?
We love adding about ½ cup of corn kernels (fresh, frozen, or canned and drained) for extra texture and corn flavor. Fold them in gently after mixing the batter. It adds a delightful pop of sweetness and makes the cornbread even more satisfying.
9. What’s the best pan to use for this cornbread?
Our go-to is always a well-seasoned cast iron skillet – it creates that perfect crispy crust we love. A 9-inch round cake pan or 8×8 square baking dish works too, but you won’t get that same crispy bottom. We preheat the cast iron for the best results.
10. Can I make this cornbread ahead of time?
We often make this the night before for big family gatherings. It stays fresh covered at room temperature overnight and actually develops even better flavor. For longer storage, we wrap it tightly and freeze portions – it reheats beautifully in the oven or microwave.
Brenda Gantt’s buttermilk cornbread recipe proves that the best comfort foods often come from the simplest ingredients. This authentic Southern recipe delivers consistent results every time, making it perfect for both beginner and experienced bakers.
Try this recipe today and experience the warm, comforting taste of traditional Southern cornbread in your own kitchen-your family will thank you for it! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
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I’ve tried many versions of this dish, but yours really stands out. The texture, the seasoning, and the simplicity made it a winner for me. It’s so satisfying to cook something that tastes restaurant-quality at home. Keep up the amazing work and please post more recipes like this!