Add the flour. If I want crispy cornbread, I make hot water cornbread like Brenda Gantt. My big question, not being up on the science of baking why SO MUCH baking powder? Thank you!! Im sure if you dont like taking risks and use regular/ground salt it would be EXACTLY what youd expect. Its best to cook these one at a time so you dont overcrowd the skillet. Brenda Gantt Cornbread Dressing Recipe Ingredients for the Cornbread One cup of self-rising cornmeal (buy here) 1/2 cup of self-rising White Lily flour (buy here) 3/4 cup of buttermilk (buy here) 2 eggs 2 tablespoons of vegetable oil (buy here) Ingredients for the Dressing one stick or 8 tablespoons of butter 3 medium onions (chopped) (buy here) Normally a slap of butter Create an account to easily save your favorite recipes and access FREE meal plans. I needed a little sugar other than the sweetness of the honey. Stir cornmeal, 1 cups water, and salt until you have the consistency of thin buttermilk. Makes 5-6 patties. Not too sweet, not too salty, crispy on the bottom. The perfect side to go with new years day black-eyed peas and collard greens! But where I come from, we call this thin crispy fried cornbread lacy because of the airy or lacy edges produced by the very thin batter as it spread in the pan. Preheating is not necessary. You did the correct thing using cultured buttermilk. I did cut the sugar in half and a little less salt but other than that, by the book. I am impressed! 1/4 teaspoon Salt Absolutely the BEST!!! Add about 1/4 inch of cooking oil. In a heavy iron skillet, melt 1 tablespoon of shortening. Bread 393 Show detail Preview View more . Brown on one side. - YouTube 0:00 / 7:59 Hot water cornbread. did I miss the size of the iron skillet somewhere? Just set it aside for a few minutes while you prepare the skillet or griddle. Two questions, can I use the fresh butter milk without adding vinegar or lemon juice and do you soak the cornmeal in the two cups of milk and then combine everything? Nearly a year ago, 75-year-old Brenda Gantt made a how-to video from her home in Andalusia, Alabama about Easter egg dying. Pour the mixture from high up but be careful, it splatters. Working carefully, immediately scoop the batter into the hot skillet. But 4 made it a buzzard consistency. Corn Bread By Brenda Gantt | Cooking With Brenda Gantt 2022 Cooking with Brenda Gantt 123K subscribers Subscribe 738 10K views 5 months ago Corn Bread By Brenda Gantt | Cooking. I have tried quite a few cornbread recipes throughout the years.this is by far the best. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. You can also use bacon drippings instead of the butter. My granny used a cast iron skillet that has been heated to pretty hot in the oven so it forms a crust when mix is poured in will this work??? . This is my second visit just to say you..that my family loved it and we thank you for the detailed stuff. I added a little more butter and I think next time I would cut the sugar in half. I am sure this recipe is delicious but my lacy cornbread started out whole in the pan but then broke apart into little pea-sized pieces. A keeper. Seemed a tad salty to me, though. This post contains affiliate links. Light, crispy crust, and just the right amount of sweetness. A little honey butter on top and its was cornbread heaven! This is my GO-TO from now on!! I am using the butter milk left over from mixing heavy cream into butter. I will definitely make this again. Brenda Gantt Cornbread Dressing : The Perfect Recipe for Thanksgiving . She mentioned her lacy cornbread recipe while discussing go-to recipes. non-GMO and organic, stone ground cornmeal, The Real Reason Sugar Has No Place in Cornbread, 2 tbsp high heat oil (like refined coconut), or bacon grease for extra flavor. (Gently) stir the dry and the wet ingredients together, then pile on the good stuff! Its perfection to say the least. This dish is so heavenly that your family and friends will eat every last crumb. We add a bit of colored corn polenta and sometimes a bit of corn. I made this as written except that I reduced the amount of sugar to 1/8 cup and used whole wheat AP flour. ^_~ Still, Im sure the Native Americans considered their own version superior to what we colonials made of it. Good morning making this today and only have jarred jalepeno will that work?? Moist but crunchy on the outside. 4 days ago brunchnbites.com Show details . Smile. It worked fine! . I also really appreciate how simple you made the recipe out to be because for people new to cooking like me its nice to have an easy to follow recipe. I read all the reviews and I saw you said a 9 cake pan is ok but dont pre-heat the pan. Second, check that youre not overcrowding the pan with batter. Lightly heat a 12-inch Dutch oven or cast iron skillet. Re-oil the skillet and stir the batter in between each batch. Do not crowd the pan. Lol Loved it! LOVE IT!!! I even substituted the flour for Pamelas pancake baking mix to make it gluten free and it turned out perfect. Your email address will not be published. This is the best cornbread recipe Ive ever found. water in a small bowl. Easy recipe to follow and so delicious. Melinda Tarpley. You can substitute the milk with non-dairy milk if you like. I will use my 8 inch square baking pan, not preheated. Brenda Gantt's recipe! Ive been using the same recipe for cornbread for years but thought Id just give this a try because I needed to use up some left over buttermilk and this recipe asked for more buttermilk than my usual one. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Preparation time: 10 minutes cooking: 3 minutes total time: 13 minutes Ingredients: 1 cup cornmeal 1 teaspoon salt 2-3 cups water Oil (for frying) Instructions: Stir salt into cornmeal in a bowl and add hot water. Were more not- sweet cornbread folks. Hope you enjoy it! Stir together eggs and buttermilk; add to dry mixture, stirring just until moistened. Remove the cooked cornbread to paper towels to drain. This is a very thin batter. Lacy cornbread complemented an array of vegetables. So good. Serve hot with butter.F. Thank you for this kind review! Rest I did as written and the result was a lovely corn bread not a cake .. just what I wanted , it went perfect with my jambalaya and everyone at the party loved it. Shes been gone since 1995. Corn Bread By Brenda Gantt | Cooking With Brenda Gantt 2022Cooking with Brenda Gantt, Andalusia, Alabama.\"It's gonna be good y'all!\"My first cookbook, Its Gonna Be Good Yall, is set for a November release. Bread 195 Show detail Preview View more . This flat cornbread is perfect for serving with southern vegetables or with soups and stews. Im wondering if everyone else used low fat buttermilk as I used a higher fat buttermilk. 2 Both of us loved it. Might try it again with just milk like another poster did. Pour batter into hot skillet. The cornbread is moist, has perfect texture, tastes delicious and is easily adaptable to added or subtracted ingredients. Ingredients 1 package (8-1/2 ounces) cornbread/muffin mix 1 cup sour cream 1 cup mayonnaise 1 envelope ranch salad dressing mix 3 large tomatoes, seeded and chopped 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 1 cup thinly sliced green onions, divided 2 cans (15 ounces each) pinto beans, rinsed and drained The corn and jalapenos compliment each other so much. And best of all? Granny tried to teach me, but I was unappreciative until years later when I wanted some. Tastes great first time I made it. Ive made it over and over and it never disappoints. Looking forward to experimenting with chili peppers, black pepper, corn, cheese and whatever else I can think of. You can make a buttermilk substitute by adding 1 tablespoon white vinegar per cup of milk, and letting it sit for 10 minutes prior to use. I didnt get fussy with the rising times, as it is normal with buttermilk CBs. Light and made with fresh cornmeal I bought from a corn mill in Millville Virginia during the holidays! Packed with personal stories, helpful instructions and photos of every recipe, this cookbook is an invitation to tie on our favorite apron and join Mrs. Brenda in her kitchen. Ive made it dozens of times, its a keeper! 1 || https://youtu.be/XaUITa2SIds2 || https://youtu.be/x99ab8hJ5pc3 || https://youtu.be/SnJMnkBYahk3 || https://youtu.be/ctvpyIwoJsk3 || https://youtu.be/qaeERcy2qwk#cookingwithbrendagantt #CornBread Id seen and heard of Lace Cornbread, but it wasnt anything Mama ever made that I know anything about. I hope youll do it today. I wanted to try this but we dont eat eggs. Its entirely possible that it will not make it to then! Since we just called it cornbread, not lacy cornbread, it took forever to find someone who knew what I was asking about. Ive been making lace cornbread for years. Thank you! It took me a while to realize that Grannys cornbread was not the only cornbread there was in the world. My grandma made this and it was SO good!! A scootch too sweet to be strictly southern, will probably reduce to 2T sugar (and I used 1/2 erythritol, it was fine). Im so happy that you enjoyed it, Debbe! I cut the recipe in half & batter in 6 cast iron pan. Will definitely make again! Stir together eggs and buttermilk; add to dry mixture, stirring just until moistened. used three eggs instead of two . So glad you enjoyed the cornbread! . We couldnt stop or even give it time to fully cool down. Bread 370 Show detail Preview View more . I also used regular milk with vinegar for buttermilk. The only heavy baking pan I have is a scone pan (circle divided into 8 triangles) so I used that in a pinch but serendipitously I like that it came out in perfect slices, and think it may have made the batter rise even better. Other than that I followed the recipe as written unusual for me! If you use a baking dish do you preheat it in the oven? Follow her on Facebook and Instagram see her inspiring videos. This recipe went together easily, and it really worked. For those who love sweet cornbread, this recipe is a classic. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Thank you in advance for sharing. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts melts. Instructions Place the cornmeal in a small mixing bowl. Made with jalapeo, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy. One stone, right? Notes: Im also out of bacon drippings which is what I typically use in the skillet along with a little canola oil. Cut the warm cornbread into wedges and serve it alongside your favorite barbecue dish or dinner recipe. So easy! I also added a can of sweet corn to the recipe, and it was really moist! So good, you dont need to serve with butter. This is my second time making it. I used full fat Bulgarian buttermilk, highly recommend. SO GOOD. I will keep making this recipe for always. Hi Bhavikan! We love it so much that we have a multitude of recipes for it. Thats not a mistake . In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. I slathered salted butter on my slice and drizzled a good amount of honey over it. It cooks very quickly, so watch it carefully. My first attempt at making cornbread. It did take an extra 10-15 minutes in my oven. In a large mug or small bowl, whisk egg and buttermilk together. Including the fact that I had no wheat flour in the house and used all brown rice flour. I found it took mine about 40 minutes until I turned up the oven. This may have been the best tasting thing Ive ever made! I set timer for 25. Some recipes, such as buttermilk pie, will NOT set if you use that reduced fat junk. I only have a 12 inch cast iron pan and I dont want the cornbread to be too thinwould it be terrible to cook it in a glass pan? However, I had to make a change because I could not find the Mexican Corn, so I substituted a can of regular corn and added a small can of chopped chilis. Third, make sure the skillet has preheated for several minutes before adding the oil and batter. I have pablano in bulk and fresh. During these strange times where Im not able to cook at work and happen to find myself staying with my mother, experimenting in the kitchen is keeping me sane. I baked it in a cast iron skillet. Its worth your effort because it is absolutely delicious. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Fantastic. Thank you for this delicious buttermilk cornbread! It could be a lot of things you could have made the batter too watery, or the oil could have not been hot enough, or you tried to turn it too soon, or you used the wrong kind of cornmeal. The mixture needs to be soupy for the most part. So very glad I did!! And we are def foodies! Thank you for sharing, I cant wait to try it for the Holidays . Serve right in the cast iron skillet to keep warm and for presentation purposes. Ill send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. I dont recommend making it too far in advance as its best served fresh and hot.