Brenda Gantt's Lacy Cornbread Recipe
Brenda Gantt’s lacy cornbread recipe has captured hearts across the South with its incredibly simple yet magical approach to traditional cornbread. This beloved recipe transforms just three basic ingredients into something extraordinary that will have your family asking for more.
Ingredients
- 1 cup fine stone-ground white cornmeal
- 1¼ cups water
- 1 teaspoon salt
- Vegetable oil for frying
Instructions
- In a mixing bowl, stir together cornmeal, water, and salt until you achieve the consistency of thin buttermilk. The mixture should be smooth and pourable.
- Pour vegetable oil into your cast-iron skillet to about ½-inch deep. Heat over medium-high heat until the oil is hot but not smoking.
- To check if oil is ready, drop a small amount of batter into the oil. It should sizzle immediately and begin to brown.
- Drop batter by tablespoonfuls into the center of the hot oil. Cook one piece at a time to avoid overcrowding the skillet.
- Allow the cornbread to brown on one side, approximately 2-3 minutes, until golden and crispy.
- Using a spatula, carefully flip the cornbread and brown the other side for another 2-3 minutes until golden.
- Remove from oil and place on paper towels to drain excess oil. Serve immediately while hot and crispy.
Video
Notes
Store leftover lacy cornbread in an airtight container at room temperature for up to 2 days. To reheat, place pieces in a 350°F oven for 3-5 minutes to restore crispiness. Avoid microwaving as it will make the cornbread soggy and lose its signature lacy texture.