About Brenda Gantt’s Cornbread
Brenda Gantt is a Southern home cook from Andalusia, Alabama, best known for her buttermilk biscuits and her warm, unhurried cooking videos. Her cornbread follows the same philosophy as her buttermilk biscuit recipe: a short ingredient list, a trusted self-rising cornmeal mix, and a hot cast-iron skillet.
Southern cornbread is traditionally savory, made with little or no sugar, white or yellow cornmeal, and buttermilk, which sets it apart from the sweeter, more cake-like cornbread found in other parts of the country. Pouring hot oil into the batter and baking it in a preheated skillet is a classic Southern technique that gives the bread its signature crisp, almost fried bottom crust.
This cornbread is a staple on Southern tables alongside beans, greens, and stews, where it’s just as often crumbled into a glass of buttermilk as it is served warm with butter. It’s simple enough for a weeknight side and sturdy enough to double as the base for cornbread dressing at the holidays.
Watch How It’s Made
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Brenda Gantt Cornbread Recipe
Ingredients
Kitchen Tools Needed
- 9 or 10-inch cast-iron skillet
- Large mixing bowl
- Measuring cups & spoons
- Whisk or large spoon
- Oven mitts
See our kitchen guides for tips on seasoning and caring for cast iron.
Instructions
- Heat the skillet. Preheat the oven to 425°F (220°C). Pour 2 to 3 tablespoons of the oil into a 9 or 10-inch cast-iron skillet and place it in the oven to heat while you mix the batter.
- Mix the batter. In a large bowl, stir together the cornmeal mix and sugar, if using. Add the eggs and buttermilk, and stir just until combined. The batter should be pourable, like thick pancake batter; add a splash more buttermilk if it seems too thick.
- Combine the hot oil. Carefully remove the hot skillet from the oven. Pour most of the hot oil into the batter and stir quickly to combine, leaving a thin coating of oil in the skillet.
- Pour and bake. Pour the batter into the hot skillet; it should sizzle at the edges. Return the skillet to the oven and bake for 18 to 22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Rest and release. Let the cornbread rest in the skillet for 5 minutes, then run a knife around the edge and turn it out onto a plate or cutting board.
- Serve. Slice into wedges and serve warm, with butter if you like.
A hot skillet and hot oil are what give this cornbread its crust. Don’t skip preheating them together before the batter goes in.
Nutrition Facts
| Calories | 210 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 24 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sodium | 430 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Cornbread
Whole-Grain Cornmeal
Cornmeal provides carbohydrates for energy along with small amounts of fiber, iron, and B vitamins.
Protein from Eggs
Eggs add protein and help bind the batter, making each slice more satisfying.
Calcium from Buttermilk
Buttermilk contributes calcium and a tangy flavor while keeping the crumb tender.
Naturally Low in Added Sugar
Made the traditional Southern way with little or no sugar, this cornbread is more savory than sweet.
What to Avoid
Preparation Mistakes
- Don’t skip preheating the skillet and oil. A cold skillet gives you a pale, soft crust instead of a crisp one.
- Don’t overmix the batter. Stir just until combined; overmixing makes the cornbread tough instead of tender.
- Don’t use a skillet that isn’t well-seasoned. Cornbread can stick in a skillet that needs more seasoning.
Storage Mistakes
- Don’t leave it uncovered. Cornbread dries out quickly; wrap or cover it as soon as it has cooled.
- Don’t refrigerate it loosely. Wrap it tightly in plastic wrap or foil, or it will dry out faster in the fridge than on the counter.
Dietary Considerations
- Contains Dairy (buttermilk)
- Contains Egg
- Contains Gluten (self-rising cornmeal mix)
- Moderate Sodium
Pro Tips for the Best Cornbread
- Use a well-seasoned cast-iron skillet. It’s the key to a crisp crust and easy release.
- Let the skillet and oil get properly hot before the batter goes in; you should hear it sizzle.
- Don’t overmix. A few small lumps in the batter are fine and keep the texture tender.
- Shake the buttermilk well before measuring, since it separates in the carton.
- Let it rest 5 minutes in the skillet before turning it out, so it holds together cleanly.
For more techniques like these, browse our cooking tips.
What to Serve With Cornbread
Beverages
- Sweet tea
- Buttermilk
- Lemonade
Main Dishes
- Chili
- Pinto beans
- Collard greens
- Fried chicken
When to Serve
- Sunday supper
- Chili night
- Thanksgiving dressing
- Potlucks
For something sweet afterward, try our banana pudding or apple pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising cornmeal mix | 1 cup plain cornmeal + 1½ tsp baking powder + ½ tsp salt, per cup | Texture will be slightly less tender than a dedicated self-rising mix. |
| Buttermilk | 1 cup milk + 1 tablespoon lemon juice or vinegar, rested 5 minutes | A quick substitute if you’re out of buttermilk. |
| Vegetable oil | Melted shortening or bacon drippings | Bacon drippings add a traditional smoky flavor. |
| Eggs | 1 flax egg per egg (1 tbsp ground flaxseed + 3 tbsp water) | Texture will be slightly denser. |
Storage & Reheating
Counter
Store tightly wrapped at room temperature for 1 to 2 days.
Refrigerator
Wrap tightly and refrigerate for up to a week.
Freezer
Wrap well and freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating: warm wedges in a 350°F oven for 8 to 10 minutes, or split and toast them in a skillet with a little butter.
Frequently Asked Questions
Cast iron heats evenly and holds heat extremely well, which gives cornbread its signature crisp, golden crust. Heating the skillet and oil before the batter goes in is what makes the edges sizzle and crisp up right away.
Yes. For every cup of self-rising cornmeal mix, use 1 cup plain cornmeal plus 1½ teaspoons baking powder and ½ teaspoon salt. Self-rising mixes like White Lily also include a small amount of flour, so the texture will be slightly different with plain cornmeal alone.
Stirring the hot oil into the batter right before baking helps the cornbread start cooking immediately once it hits the skillet, which gives it a better crust and keeps it from sticking.
Traditional Southern cornbread is savory with little or no sugar. If you prefer a sweeter, more cake-like cornbread, you can increase the sugar to 2 to 3 tablespoons without changing anything else in the recipe.
Yes. Grease a 12-cup muffin tin well, fill the cups about two-thirds full, and bake at 400°F for 15 to 18 minutes, until golden and a toothpick comes out clean.
Use a well-seasoned cast-iron skillet, and make sure the oil is hot before the batter goes in. Letting the cornbread rest for 5 minutes after baking also makes it easier to turn out cleanly.
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