Brenda Gantt Cornbread Recipe
This Brenda Gantt Cornbread Recipe feels like a warm hug from the South. It is simple, golden and deeply comforting.
Ingredients
- 2 cups white cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons bacon grease or vegetable oil
- 2 tablespoons butter for the skillet
Instructions
Preheat the Oven
- Preheat your oven to 425°F. Place the cast iron skillet inside to heat.
Mix Dry Ingredients
- Add cornmeal, salt, and sugar to a bowl. Stir gently to combine evenly.
Add the Wet Ingredients
- Pour buttermilk into the bowl. Add the egg. Stir slowly until just combined.
Add the Fat
- Stir in bacon grease or oil. The batter should look thick but pourable.
Prepare the Skillet
- Carefully remove the hot skillet. Add butter and swirl until melted and sizzling.
Pour the Batter
- Pour batter into the hot skillet. It should sizzle loudly around the edges.
Bake the Cornbread
- Place skillet in the oven. Bake for about 25 minutes until golden on top.
Check for Doneness
- Insert a toothpick into the center. It should come out mostly clean.
Rest Before Serving
- Remove from oven. Let cornbread rest for five minutes before slicing.
Serve Warm
- Slice and serve warm. Add butter if desired and enjoy immediately.
Notes
- Always preheat the skillet for crispy edges.
- Use bacon grease for deeper Southern flavor.
- Avoid overmixing to keep cornbread tender.
- Add chopped jalapeños for gentle heat.
- Stir in corn kernels for texture.
- Use whole milk if buttermilk is unavailable.