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Brenda Gantt Cornbread Recipe

Brenda Gantt Cornbread Recipe

Have you ever wanted to make the perfect cornbread that is moist, tender and has a hint of sweetness? If so, then you need to try Brenda Gantt’s cornbread recipe. Brenda Gantt is an award-winning cook and baking instructor whose recipes are inspired by her grandmother’s Southern cooking. 
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: side dish or as a snack
Cuisine: American
Keyword: Brenda Gantt Cornbread Recipe
Servings: 12
Calories: 347kcal
Author: Bex Smith

Equipment

  • Skillet frying pan
  • Large mixing bowl
  • oven

Ingredients

  • 4 cups of Cornmeal Self Rising
  • 3 cup buttermilk
  • 2 tablespoon of granulated sugar
  • 1/2 cup of oil
  • 4 eggs

Instructions

  • Preheat your oven to 375°F (190°C). Grease a large skillet frying pan with butter or oil and set it aside.
  • In a large mixing bowl, combine the cornmeal, buttermilk, sugar, oil, and eggs. Stir until all the ingredients are well combined and there are no lumps in the batter.
  • Pour the batter into the prepared skillet frying pan and smooth out the top with a spatula.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool for 5 minutes before slicing and serving.

Notes

  • For a healthier option, you can substitute half of the cornmeal with whole wheat flour.
  • This cornbread is best served warm with butter or honey on top.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition

Calories: 347kcal
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