Brenda Gantt’s Southern-style cornbread: A classic comfort food recipe with a crispy crust and crumbly texture
Brenda Gantt is a renowned chef and cookbook author from the Southern United States. She is known for her classic Southern recipes, and her cornbread is no exception.
Brenda Gantt cornbread is typically made with a combination of cornmeal and wheat flour, although some recipes may use only cornmeal.
It often contains a small amount of sugar, which helps to balance out the flavors of the cornmeal and flour.
The southern-style cornbread is usually baked in a cast-iron skillet or a baking dish that has been preheated in the oven, resulting in a crispy crust.
The texture of Southern-style cornbread can vary depending on the recipe, but it is often crumbly and somewhat dense, with a slightly gritty texture from the cornmeal.
Brenda Gantt cornbread is typically served warm with butter, honey, or a drizzle of syrup. The cornbread is a classic comfort food that is beloved by many. It’s a versatile side dish that pairs well with a variety of Southern-style main dishes, such as fried chicken, barbecue, or gumbo.
Get the perfect Southern-style cornbread with Brenda Gantt’s classic recipe! Crispy crust, crumbly texture, and easy to make. Serve warm with butter or honey!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- Preheat the oven to 400°F. Grease a 9-inch square baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
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Recipe Tags: Brenda Gantt Cornbread, Brenda Gantt Cornbread Recipe, Recipe
- Serve it warm, straight out of the oven, with a pat of butter or honey drizzled on top.
- Cut it into small squares or wedges and serve it as a side dish with your favorite Southern-style main course, such as fried chicken, barbecue, or gumbo.
- Use it as a base for a stuffing or dressing recipe for Thanksgiving or other holiday meals.
- Crumble it up and use it as a topping for casseroles or baked dishes.
- Turn it into cornbread croutons by cutting it into small cubes, tossing them in olive oil and your favorite seasonings, and baking them in the oven until crispy. These make a great addition to salads or soups.
- Use a mix of cornmeal and all-purpose flour for the best texture and flavor. Too much cornmeal can make the cornbread dry and crumbly.
- Preheat your baking dish or cast-iron skillet in the oven before adding the batter. This helps to create a crispy crust on the cornbread.
- Be careful not to overmix the batter. Overmixing can lead to tough and dense cornbread.
- If you prefer a sweeter cornbread, you can increase the amount of sugar in the recipe. However, be careful not to add too much, as this can make the cornbread overly sweet.
- To add extra flavor, you can add other ingredients to the batter, such as diced jalapenos, grated cheese, or chopped herbs.
- Serve the cornbread warm for the best flavor and texture. Leftover cornbread can be reheated in the oven or toaster oven for a few minutes.
- For a gluten-free version, use gluten-free cornmeal and substitute gluten-free flour for the all-purpose flour.
- Cornmeal: If you don’t have cornmeal, you can use polenta or grits instead. Just make sure that they are the same coarseness as the cornmeal called for in the recipe.
- All-purpose flour: You can substitute wheat flour or gluten-free flour if you have a dietary restriction or preference.
- Buttermilk: If you don’t have buttermilk, you can use a mixture of regular milk and vinegar or lemon juice. Simply stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for a few minutes to thicken.
- Eggs: You can substitute each egg with 1/4 cup of unsweetened applesauce or mashed ripe banana for a vegan or egg-free option.
- Sugar: If you prefer a less sweet cornbread, you can reduce or omit the sugar. Alternatively, you can use honey or maple syrup instead of sugar.
With Brenda Gantt’s Southern-style cornbread recipe, you’ll have a delicious and comforting side dish that’s perfect for any occasion. Whether you’re serving it with a classic Southern meal or enjoying it on its own, this cornbread is sure to be a crowd-pleaser. So give it a try and savor the taste of the South!