Brenda Gantt Cornbread Recipe
Love that crispy, Southern-style cornbread? This Brenda Gantt cornbread recipe makes perfect lacy, golden rounds.
Ingredients
- 1 cup fine white cornmeal stone-ground preferred
- 1¼ cups water room temperature
- 1 tsp salt
- Vegetable oil ½ inch deep in skillet
- Optional: 1 tbsp bacon fat for extra flavor
Instructions
Mix the batter
- Combine cornmeal, water, and salt in bowl. Stir until smooth like thin buttermilk.
Check batter consistency
- Batter should pour easily. Add 1 tbsp water if too thick. Mix gently until smooth.
Heat the skillet
- Pour oil ½ inch deep in cast iron skillet. Heat on medium-high until shimmering hot.
Test oil temperature
- Drop tiny batter bit in oil. It should sizzle immediately and start browning quickly.
Drop first piece
- Use tablespoon to drop batter center of hot oil. Spread slightly into 3-inch circle.
Cook first side
- Let cook undisturbed 2-3 minutes until golden brown and crispy edges form nicely.
Flip carefully
- Slide thin spatula under cornbread. Flip gently to brown second side evenly.
Finish cooking
- Cook second side 2 minutes until golden. Remove when both sides are crispy brown.
Drain excess oil
- Place on paper towel-lined plate. Oil drains away for perfect crispiness.
Repeat process
- Cook remaining batter one piece at a time. Keep oil hot between batches.
Season if desired
- Sprinkle light salt while hot if needed. Serve immediately for best crunch.
Enjoy fresh
- Serve right away while hot and crispy. Perfect timing makes all difference.
Notes
- Use fine white cornmeal only—coarse makes tough cornbread.
- Batter must be thin like cream—no lumps for lacy texture.
- Medium-high heat (350°F oil) prevents burning or sogginess.
- Don't overcrowd skillet—one piece at a time works best.
- Add 1 tsp sugar for slightly sweet Southern version.
- Try bacon fat instead of oil for smoky diner flavor.
- Make mini versions dropping 1 tsp batter for appetizers.