Brenda Gantt Buttermilk Cornbread Recipe
There’s something magical about the way Brenda Gantt’s buttermilk cornbread 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.
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
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.