Brenda Gantt Cornbread Recipe

If you’ve ever watched Brenda Gantt in her kitchen, you know she doesn’t just cook-she brings tradition to life. 1Brenda Gantt Cornbread Recipe is no exception. This golden-crusted delight is full of flavor, family history, and Southern charm. It’s the kind of recipe that makes your home smell like love and feels like Sunday supper with Grandma.

Brenda says the secret lies in two simple but powerful steps: using a cast iron skillet and heating it up just right. It’s more than just cornbread-it’s a ritual passed down through generations. From Granny’s kitchen to Brenda’s well-loved skillet, this recipe has stood the test of time.

Whether you’re serving it with soup beans, chicken and dumplings, or just a pat of butter and a drizzle of honey, this is the kind of cornbread that will steal the show on any table with this Brenda Gantt Buttermilk Cornbread.

What Does Brenda Gantt Cornbread Taste Like?

Brenda Gantt’s cornbread has a rich, warm flavor that’s perfectly balanced between toasty crust and tender middle. The preheated cast iron skillet creates a crisp, golden bottom that crackles gently under your fork. You’ll taste that hint of old-fashioned lard or oil that gives the crust its savory depth.

The interior is soft but not crumbly, with a smooth, fine texture thanks to white fine-ground cornmeal. There’s no sugar here-just the clean, honest taste of well-made cornmeal and milk, like how Grandma used to make it. The subtle flavor of the egg and oil gives the cornbread a comforting richness.

This is the kind of cornbread that’s built for soaking up broth, layering under beans and Brenda Gantt Corn Dip, or slathering with butter. Simple. Humble. Irresistibly Southern.

Ingredients Required for Brenda Gantt Cornbread Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt Cornbread

• 2 cups White Lily cornmeal mix (fine ground)
• 1 egg
• 1 ¼ cups milk (whole, buttermilk, or a combo)
• ¼ cup vegetable oil or melted lard
• Extra cornmeal for sprinkling (optional)
• Lard or shortening to coat the skillet
• Salt to taste (if not already in cornmeal mix)

Kitchen Utensil You’ll Need

1. 1 cast iron skillet (preferably 9-inch)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk or fork
5. Oven mitt
6. Wooden spoon or spatula
7. Paper towel or rag for greasing the pan

Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: ~35 minutes
Yield: Serves 6–8

Copycat Brenda Gantt Cornbread Recipe

Simply follow the steps given below to make your Brenda Gantt Cornbread at home

1. Preheat the Pan:
Grease your cast iron skillet generously with lard or shortening using a paper towel or rag. Place the skillet in a cold oven and set the temperature to 475°F (245°C). Let the skillet heat up as the oven preheats.

2. Make the Batter:
In a mixing bowl, combine 2 cups of cornmeal mix, 1 egg, 1¼ cups milk, and ¼ cup oil. Mix until just combined. The batter will be slightly thin-perfect for a crisp crust.

3. Optional Step:
If you want an even crispier bottom, sprinkle a small handful of dry cornmeal into the hot skillet just before pouring in the batter.

4. Bake the Cornbread:
Once the skillet is hot and sizzling, pour the batter into it. Listen for that signature sizzle-that’s when you know it’s going to be good. Return the skillet to the oven.

5. Check & Serve:
Bake for 20–25 minutes, or until the top is golden brown and firm to the touch. Turn the cornbread out onto a plate, slice, and serve hot like the Brenda Gantt’s Lacy Cornbread.

Some Tasty Ways To Customize and Serve This Brenda Gantt Cornbread

1. Crumbled in Soup Beans
You can’t beat a big ol’ bowl of soup beans with a chunk of fresh, hot cornbread crumbled right in. That’s how we do it at our house-it soaks up the broth and makes the whole dish heartier. I usually go back for seconds!

2. With Chicken and Dumplings
This one’s a game-changer. I crumble the cornbread right into my bowl of chicken and dumplings-just like Granny used to. It soaks up all that rich, creamy broth. Every bite is pure Southern comfort.

3. Slathered with Butter Right Outta the Oven
As soon as the cornbread comes out of the cast iron, we cut off a slice, drop a pat of butter on top, and let it melt into every golden nook. You don’t need anything else-it’s that good on its own.

4. With Fresh Tomatoes and Cucumbers
Come summer, we slice up garden tomatoes and cucumbers, sprinkle ’em with salt, and serve them up beside warm cornbread. It’s light, fresh, and makes you feel like you’re eating straight from the garden.

5. With Cornbread and Honey
If you’ve never tried this, you’re missing out. We knew a sweet old fella who ate cornbread and honey for supper most nights. Now we know why-it’s downright addictive. That honey seeps into every crumb.

6. Cornbread and Milk (or Buttermilk)
This was Granny and Pap’s nighttime treat. They’d break up leftover cornbread in a bowl, pour cold milk-or buttermilk for Granny-and eat it with a spoon. Sounds simple, but it’s so comforting and filling.

7. Topped with Pinto Beans and Chow-Chow
If we’ve got a pot of pintos simmering on the stove, there’s always cornbread nearby. We top the beans with a spoonful of homemade chow-chow for some zing. The sweet-tangy combo hits all the right notes.

8. As a Base for Cornbread Dressing
We always save extra cornbread to make dressing. Crumbled up with onions, celery, broth, and sage-baked until golden-it’s a holiday staple. And honestly, we don’t just wait for Thanksgiving to make it.

9. Fried Up as Cornbread Cakes
Sometimes we make little fritters or hoe cakes on the stove using the same batter. Just spoon it onto a hot skillet like pancakes and fry till crisp on the edges. Add a slice of tomato or ham and you’ve got a meal.

10. With Chili or Stew
Chili night isn’t complete without cornbread on the side. We’ll bake it thin and cut it into wedges, then sop up every last bit of that thick, spicy stew. Adds a bit of sweetness and crunch to the heat.

Some Tips on This Brenda Gantt Cornbread Recipe

1. Use a Cast Iron Pan
Y’all, don’t skip this part. A good, seasoned cast iron skillet makes your cornbread crispy on the outside and soft in the middle. It’s the secret!

2. Don’t Let Folks Use Your Cornbread Pan for Other Stuff
Hide it if you have to! Keep it just for cornbread and eggs. That way, it stays perfect and seasoned just right.

3. Grease That Skillet Good
Use lard if you have it, or shortening. Rub it all around the pan-lots of it! This helps make that golden crust we all love.

4. Preheat the Skillet in the Oven
Before you even mix the batter, stick that greased pan in a cold oven and let it get hot as the oven heats up to 475°F.

5. Pour the Batter in a Hot Skillet
Once the pan is sizzling hot, pour in your batter. You’ll hear a sizzle-that’s how you know it’s gonna be good.

6. Try White Cornmeal
Brenda likes White Lily cornmeal-it’s fine and soft. Try a few brands and see which one you like best.

7. Make a Thin Batter
This batter isn’t thick like cake. It should be thin so the cornbread bakes light and gets a good crust.

8. Sprinkle Cornmeal in the Pan First
Before pouring the batter, add a little dry cornmeal to the hot pan. It makes the bottom even crispier. Yum!

9. Don’t Be Afraid to Try Your Own Twist
Like it thicker? Use a smaller pan. Want it sweet? Add a little honey. It’s your kitchen-make it how you like it!

10. Eat It Hot with Butter
Right when it comes out of the oven, slice a piece and put butter on it. That’s the best bite of the whole pan!

How to Store and Reheat Brenda Gantt Cornbread Properly

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a hot skillet or oven to bring back that fresh-baked crispiness.

Common Queries on This Brenda Gantt Cornbread Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt Cornbread Recipe that people often ask.

1. What are the 4 main ingredients in cornbread?

From what I’ve learned making cornbread over the years, the four essentials are cornmeal, milk, eggs, and oil (or melted lard). That’s really the backbone of any good cornbread. Now, some recipes add extras like flour, sugar, or baking powder, but if you’ve got those four, you’re off to a solid start.

2. What kind of flour does Brenda Gantt use in her cornbread?

Actually, Brenda doesn’t use plain flour in her cornbread-she uses White Lily cornmeal mix, and that already has a bit of flour blended in. It’s not a lot, but just enough to help hold everything together. That mix is soft, fine, and makes the cornbread light without changing that good old Southern texture we love.

3. What ingredients do you need for Brenda Gantt’s cornbread?

Her go-to mix includes 2 cups of cornmeal mix, 1 egg, 1¼ cups of milk, and ¼ cup of oil. If you’ve got White Lily cornmeal mix, milk (even evaporated in a pinch), and a good egg, you’re in business. And of course, don’t forget that hot cast iron skillet-that’s what gives it the signature golden crust.

4. Do I need a cast iron skillet for this Brenda Gantt Cornbread Recipe?

Yes, and I can’t stress this enough. A hot, greased cast iron skillet is Brenda’s first secret. It helps form that crispy, golden bottom crust we all fight over at the table. Trust me, I’ve tried it in a regular pan-it’s just not the same.

5. What’s the best way to grease the skillet?

We always coat ours with lard or shortening, like Brenda shows. I really pack it in there using a paper towel-don’t be shy with it. Then you heat the skillet in a cold oven while it preheats to 475°F. When you pour in the batter, it should sizzle!

6. Can I use buttermilk instead of regular milk?

Absolutely! Brenda says either will work, and I’ve used both depending on what’s in the fridge. Buttermilk gives it a tangier taste, while regular milk keeps it more mellow. I even used a mix of evaporated milk and water once, just like Brenda did when the kids were little!

7. What type of cornmeal is best for this Brenda Gantt Cornbread Recipe?

Brenda prefers fine white cornmeal mix, and so do I. It gives a smooth texture. But if you like a bit more grit, go for coarse-ground. That’s the beauty of homemade-make it how you like it. Just avoid sweetened mixes unless you want more of a cake-like cornbread.

8. How do you know when cornbread is done?

I start checking at around 20 minutes. You’re looking for a golden brown top and a nice crust around the edges. A toothpick in the center should come out clean. And when it smells amazing-well, that’s a pretty good sign too.

9. Can I add anything to the batter?

Sure can! Sometimes I throw in chopped jalapeños, shredded cheese, or even bits of cooked bacon. Brenda keeps it simple, but she says it’s all about personal taste. Just don’t overload it-you still want that crust to form.

10. What do you serve cornbread with?

Oh, this one’s easy-soup beans are a classic in our house. Brenda likes hers with beans, chicken and dumplings, or fresh garden veggies. I’ve even had it with honey or buttermilk as a snack. It’s a comfort food that goes with just about anything!

Brenda Gantt’s cornbread isn’t just a side dish-it’s a Southern memory baked into every bite. Whether you serve it with beans, stew, or just enjoy it with a little butter and love, this cornbread will bring comfort to your table.

Try it out, and don’t forget to share this recipe with someone who appreciates good food and warm traditions. Happy baking, y’all!

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