Brenda Gantt Cornbread Recipe

The Brenda Gantt Cornbread Recipe has become a comforting go-to for people who love good food.

You have seen her videos online where she talks and cooks just like your own grandma would. This sweet lady from Alabama has won hearts all over with her simple ways and honest cooking.

Brenda Gantt is the lovely woman behind “Cooking with Brenda Gantt.” She is Alabama’s beloved cooking grandmother. Her videos went viral because she shows us how to cook the old-fashioned way.

She does not use complicated steps or hard methods. She just cooks with love and shares her wisdom with us. Her cornbread video got millions of views because people wanted real food that tastes like home.

This recipe is special because it comes from years of Southern cooking tradition. When you make this cornbread, your kitchen will smell just like grandma’s house.

The golden crust, the soft inside, and that real corn taste will make you smile. This is authentic Southern cornbread at its best.

Today I am sharing this copycat recipe so you can bring that same gentle Southern touch into your own table.

Why You’ll Love This Copycat Recipe

I like this copycat version because it feels simple and steady. You can stir it together in minutes, use ingredients you already keep at home, and bake it in one skillet.

You can also adjust it the way you want. You can add a little sugar, leave it plain, pour in some melted butter, or mix in vegetables from your kitchen.

You get the same warm taste as Brenda’s style, and you get to shape it your own way too.

You also don’t need to stress about perfect measuring. You learn to trust the batter, and that takes the pressure away.

Once you see the texture, you’ll know exactly how much buttermilk to add, and that makes the recipe feel natural and relaxed.

Brenda Gantt Cornbread Ingredients

• White Lily Self-Rising Cornmeal — 2 cups: Soft self-rising cornmeal helps the bread rise and stay tender. It already includes salt and leavening, so it cuts out extra steps. Any self-rising cornmeal works. For plain cornmeal, add 1 teaspoon baking powder and a small pinch of salt.
• Buttermilk — About 1 to 1¼ cups: Buttermilk adds a gentle tang and keeps the bread moist. Pour it in slowly and stir until the batter looks creamy. You can substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit 5 minutes.
• Egg — 1 large: The egg helps bind the cornbread and gives it a light, even texture. A store-bought egg replacer works as a substitute.
• Sugar (Optional) — 1 tablespoon: Sugar brings a soft hint of sweetness. You can use a little honey instead, though the texture may shift slightly.
• Vegetable Oil — ¼ cup (for skillet + batter): Most of the oil heats in the skillet, with a splash added to the batter for moisture. Canola or sunflower oil work just as well.
• Butter (Optional) — 2 tablespoons, melted: Melted butter adds rich, warm flavor and a softer crumb. Margarine works the same way.
• Vegetables for Add-Ins (Optional) — ½ cup total: Tiny pieces of squash, peppers, onions, or fresh corn add color and extra flavor. Keep the bits small so they blend in easily. Any soft vegetable, finely diced, can be used.

Essential Tools and Equipment You’ll Need

1. Cast Iron Skillet – 9 or 10 inch size
2. Mixing Bowl – Medium size works best
3. Wooden Spoon or Whisk – For stirring batter
4. Measuring Cup – For pouring oil
5. Oven – Preheated and ready
6. Spatula or Knife – For loosening edges
7. Plate – For flipping cornbread out

How to Make Brenda Gantt Cornbread

Step 1 | Heat the Skillet

Place the cast-iron skillet in the oven and let it heat at 375°F. The pan needs to be very warm before the batter goes in. A hot skillet helps the sides turn golden and smooth.

Step 2 | Add Oil to the Skillet

Pour ¼ cup vegetable oil into the hot skillet. Tilt the pan so the bottom gets coated. Set the skillet back in the oven for a moment so the oil gets hot but not smoking.

Step 3 | Mix the Dry Base

Scoop 2 cups self-rising cornmeal into a large bowl. There’s no need to add extra salt or baking powder since the cornmeal already includes them.

Step 4 | Beat the Egg

Crack 1 egg into a small bowl and beat it with a fork. Pour the egg into the cornmeal mixture to help the batter hold together during baking.

Step 5 | Add the Buttermilk

Pour 1 cup buttermilk into the cornmeal and stir. Add more buttermilk only until the batter becomes a thick, creamy pour. It should move easily off the spoon—neither too stiff nor too thin.

Step 6 | Add Sugar (Optional)

Add 1 tablespoon sugar if you’d like a hint of sweetness. This small amount lifts the flavor without making the cornbread taste like cake.

Step 7 | Add Melted Butter or Vegetables (Optional)

Stir in 2 tablespoons melted butter for a richer flavor. For extras, fold in ½ cup finely diced vegetables such as peppers, onions, squash, or fresh corn. Keep the amount small so the batter stays smooth.

Step 8 | Pour Some Hot Oil into the Batter

Carefully remove the skillet from the oven and pour a small splash of the hot oil into the batter. Stir it in gently. The sizzle and aroma confirm the oil is hot and ready.

Step 9 | Pour Batter Into the Skillet

Pour the remaining hot oil back into the skillet, then add the batter. The edges should sizzle right away—this helps create a crisp crust.

Step 10 | Bake Until Golden

Bake the cornbread at 375°F for 22–28 minutes, or until the top is light brown and feels firm when touched. The center should lift slightly and not wiggle.

Step 11 | Release the Cornbread

Run a thin spatula or knife around the edges, then flip the skillet over a cool plate to release the bread. The bottom should be a deep golden color from the hot oil.

Step 12 | Let It Rest Before Cutting

Lift one side of the cornbread slightly to let steam escape, which helps keep the bottom crisp. After a few minutes of resting, slice it into neat wedges. Serve the homemade Brenda Gantt Cornbread Recipe and enjoy.

Pro Tips for Perfect Cornbread Every Time

• Pre-Warm Your Ingredients: Cold eggs, buttermilk, or melted butter can thicken the batter suddenly. Let them sit at room temperature for a few minutes so the mixture stays smooth and easy to pour.
• Use a Well-Seasoned Cast Iron Skillet: A good seasoned skillet prevents sticking and adds flavor. Never use soap on your cast iron. Just wipe it clean with a paper towel and a little oil after each use.
• Avoid Overfilling the Skillet: Leave a bit of space at the top so the batter can rise properly. An overfilled skillet can lead to uneven baking and a dense center.
• Use an Oven Thermometer if Possible: Ovens often run hotter or cooler than their settings. Checking the real temperature helps the crust brown well without overcooking the inside.
• Let the Cornbread Cool on a Rack: After removing it from the skillet, place the cornbread on a cooling rack. Allowing air to circulate underneath prevents steam from softening the bottom crust.

What to Pair with Brenda Gantt’s Southern Cornbread

This cornbread goes well with many warm and simple meals. The texture is soft in the middle and crisp on the outside, so it fits nicely with classic Southern plates.

I like it with soups, greens, and slow-cooked dishes. A bowl of warm turnip greens tastes great beside it.

A plate of fried or tender chicken also feels right with this bread. Chili, baked beans, stews, and pinto beans are good options too.

Some people even enjoy a slice with cold milk, especially at night. This cornbread works with many homestyle meals and keeps the whole plate comforting.

Storage, Make-Ahead, and Reheating Guide

Cornbread stays fresh for 2 days at room temperature. Keep it covered in a simple container or wrap it in foil so the edges do not dry out. It stays soft and steady when stored this way.

Place it in the fridge when you need it to last longer. The cooler air helps it hold its shape for about four days.

To make it ahead, mix all the dry ingredients in one bowl and keep it covered until you are ready to bake. Add the buttermilk, egg, and oil right before cooking. This helps the cornbread rise well and keeps the inside soft.

For reheating, warm the slices in the oven at a low temperature. A few minutes will bring back the light crisp on the edges.

Do not heat it too long, or the center may dry out. A short warm-up makes it taste almost like it just came out of the oven.

Brenda Gantt Cornbread Recipe FAQs

1. Why does the skillet need to be hot before adding the batter?

A hot skillet gives the bread its classic crust. When the batter touches the hot oil, the edges seal fast and turn golden. This step keeps the middle soft while the outside becomes crisp.

A cold pan cannot create the same result. The heat also helps the bread release from the skillet after baking.

2. What should the batter look like before baking?

The batter should look creamy and thick but easy to pour. It should not run like water and not clump like dough. When the spoon moves through it, the batter should follow slowly. This texture helps the bread bake evenly. Too much liquid makes the center heavy, and too little makes the bread dry.

3. How do I keep the bottom from getting too soft?

Letting the bread rest helps. I lift one side slightly to release steam from under the bread. This keeps the bottom dry and gives a firm slice. Hot oil in the skillet also helps the bottom turn golden. A very hot pan prevents moisture from staying trapped at the base.

4. Can I make this recipe without sugar?

Yes, sugar is optional. The bread turns out fine without sweetness. The flavor becomes more savory and fits well with greens, beans, or chili. Sugar only adds a gentle note, not a strong taste. Leaving it out does not change the steps or the texture much.

5. My cornbread is too dry. What did I do wrong?

Dry cornbread can happen for a few reasons. The oven might have been too hot, or you baked it too long. Next time, check it a few minutes earlier. Also, make sure your batter is not too thick. It should be a pourable consistency. Adding the hot oil to the batter is a key step for moisture, so do not skip that.

6. How do I know when the cornbread is done baking?

The cornbread is ready when the top is a nice golden brown color. The edges will look crispy and will have pulled away from the sides of the pan.

You can also insert a toothpick into the center. If it comes out clean, with no wet batter, your cornbread is done.

Continue to Content

Brenda Gantt Cornbread Recipe

Yield: 1 skillet (about 8 slices)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Make the Brenda Gantt Cornbread Recipe at home in 35 minutes. This easy Southern cornbread gives you a golden crust and soft center every time.

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Ingredients

• White Lily Self-Rising Cornmeal: 2 cups
• Buttermilk: 1 to 1¼ cups
• Egg: 1 large
• Sugar (Optional): 1 tablespoon
• Vegetable Oil: ¼ cup (for skillet + batter)
• Butter (Optional): 2 tablespoons, melted
• Vegetables for Add-Ins (Optional): ½ cup finely diced (squash, onions, peppers, or corn)

Instructions

1. Place the cast-iron skillet in the oven and let it heat at 375°F. The pan needs to be very warm before the batter goes in. A hot skillet helps the sides turn golden and smooth.
2. Pour ¼ cup vegetable oil into the hot skillet. Tilt the pan so the bottom gets coated. Set the skillet back in the oven for a moment so the oil gets hot but not smoking.
3. Scoop 2 cups self-rising cornmeal into a large bowl. There’s no need to add extra salt or baking powder since the cornmeal already includes them.
4. Crack 1 egg into a small bowl and beat it with a fork. Pour the egg into the cornmeal mixture to help the batter hold together during baking.
5. Pour 1 cup buttermilk into the cornmeal and stir. Add more buttermilk only until the batter becomes a thick, creamy pour. It should move easily off the spoon—neither too stiff nor too thin.
6. Add 1 tablespoon sugar if you’d like a hint of sweetness. This small amount lifts the flavor without making the cornbread taste like cake.
7. Stir in 2 tablespoons melted butter for a richer flavor. For extras, fold in ½ cup finely diced vegetables such as peppers, onions, squash, or fresh corn. Keep the amount small so the batter stays smooth.
8. Carefully remove the skillet from the oven and pour a small splash of the hot oil into the batter. Stir it in gently. The sizzle and aroma confirm the oil is hot and ready.
9. Pour the remaining hot oil back into the skillet, then add the batter. The edges should sizzle right away—this helps create a crisp crust.
10. Bake the cornbread at 375°F for 22–28 minutes, or until the top is light brown and feels firm when touched. The center should lift slightly and not wiggle.
11. Run a thin spatula or knife around the edges, then flip the skillet over a cool plate to release the bread. The bottom should be a deep golden color from the hot oil.
12. Lift one side of the cornbread slightly to let steam escape, which helps keep the bottom crisp. After a few minutes of resting, slice it into neat wedges. Serve the homemade Brenda Gantt Cornbread Recipe and enjoy.

Nutrition Information:

Serving Size: (Per Slice, 8 Slices Total)
Amount Per Serving: Calories: 205Total Fat: 11gSaturated Fat: 2gCholesterol: 28mgSodium: 290mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 4g

The Brenda Gantt Cornbread Recipe captures authentic Southern tradition in every bite. This simple approach uses basics to create golden, crispy cornbread that tastes like home. Each slice brings comfort to your meal.

I hope you try it and share it with someone you care about.