So glad you enjoyed the recipe! Can you freeze it? Makes 5-6 patties. Dont be discouraged though, please do give it a try. It was amazing. My boyfriend LOVED this cornbread, and he normally does not like cornbread. Seemed a tad salty to me, though. He even asked me to make it again the next time I made chili, so you know its legit. I didnt get fussy with the rising times, as it is normal with buttermilk CBs. Used a 12 inch cast iron skillet and reduced cooking time by a couple of minutes. This post may contain affiliate links, which help keep this content free. Took it to a chili party and it was a hit. Easy recipe to follow and so delicious. Delicious! I added all the green onions to the recipe. The buttermilk flavor was too strong for our family and unfortunately nobody liked it. I tried this a few nights ago, and to be honest, no one in my family liked it. Very yum. Is the batter supposed to be SUPER thick? - YouTube 0:00 / 7:59 Hot water cornbread. This cornbread was delicious. Used stone ground corn meal and an extra egg. Did not notice melt and Separate. Follow our step-by-step, photo illustrated instructions to learn how to make crispy and crunchy, Lace Cornbread. I did the same thing tonight and it was delicious with homemade chili! Bread 146 Show detail Preview View more . Create an account to easily save your favorite recipes and access FREE meal plans. Its a fun change of pace from classic cornbread and adds interest and flair to any meal at which you serve it. Thinner than pancake batter. Happy Thanksgiving, I made in 12 cast Iron skillet and definitely not too thin. Buttermilk Cornbread - Damn Delicious . Thank you for ending my search!!! Using melted butter in the hot cast iron skillet gives it the most crispy, buttery crust. Anneta Konstantinides/Insider To make Parton's corn bread (which has eight servings), you'll need: 2 cups self-rising cornmeal (she recommends Martha White or White Lily) 1-1 cups buttermilk 2 teaspoons bacon drippings, plus extra for the skillet 1 teaspoon salt I am 62 years old and have always been searching for the best cornbread. Preheat the oven to 375 degrees F. Place a 12-inch cast iron skillet in the oven to heat. I added bacon to mine and subbed self rising cornmeal and self rising flour (still keep the soda please!) I baked it in a cast iron skillet. I made it with a particularly thick, rich buttermilk from a local dairy, which probably added to its moist texture. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. You want a super hot skillet with plenty of oil to achieve the best crispy crust. I think I will give them a try when I find the fine cornmeal. I followed the recipe exactly, no modifications, and baked it for 27.5 minutes in a cast iron skillet; the edges were crisp and browned but not burned, the bread was incredibly moist but held together nicely when cut. This is more like a regular Hoe Cake and not what were looking for either. Id like to address the lady who asked about baking it in a cast iron skillet, you absolutely can and Id actually recommend doing so. This stuff is amazing. Thanks! Thank you Chungah. Thanks. Can this be made with all purpose flour in place of whole grain? It triumphs! The only change I made was using 1 cup of Bobs Red Mill regular grind and 1/2 cup coarse grind. And then make this #damndelicious cornbread!!! My big question, not being up on the science of baking why SO MUCH baking powder? Its sometimes overlooked. Pour the mixture from high up but be careful, it splatters. This was delicious. Thanks very much. Its totally free, and super easy to sign up. I needed to make cornbread for Thanksgiving dressing and I had a lot of buttermilk leftover from another recipe. That creates moisture which can start a little rust & the cornbread takes on a metallic taste. Made for dinner with bean soup, my southern raised company raved about it and requested the recipe. Lanas Cooking is reader supported and earns a tiny commission at no extra cost to you when you shop from our links. Hi! Ill try to follow the recipe correctly- but that what cooking has become- learn to modify and substitute! So easy and delicious. Awesome use of buttermilk. Add oil to a cast iron skillet and allow to heat. I bake a lot, and I think this recipe looks like something my Kansas grandmother would have made. Keep an eye on the skillet to make sure the oil doesn't start to smoke. But 4 made it a buzzard consistency. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Stir the extra butter into the batter. Always use iron skillets to bake in & serve from but remember not to store it in the skillet. Ally-O in New Jersey, You can try to use a 9-inch square baking dish. Butter, syrup or are they just eaten straight up? Mix well to fully moisten the corn meal. Everything just spread out all over the pan. Thank you for this kind review! Help! The outer edges will turn golden brown quickly, but you need to wait for the top to begin to dry a bit before carefully flipping the cornbread over. This cornbread is delicious! Thank you for sharing, I cant wait to try it for the Holidays . And if like me, you just love cornbread and think that a bowl of chili, hearty stew, or game watch feels more complete with it than without, then this stuffed Mexican Cornbread is most assuredly the recipe for you. Made this cornbread tonight alongside bison and 3 bean chili and it was a big hit. More Info At birminghamchristian.com Visit site 1 week ago brunchnbites.com Show details . Hi Janean! Brenda Gantt Cornbread Recipes : Top Picked from our Experts . Thank You Damn Delicious, you ROCK! I cant wait for my children and grandchildren to try it. Ive seen similar recipes called lace cornbread or hot water cornbread. Log in. And best of all? Perfect size for a couple. I did add more butter than it called for and whole buttermilk. If youre allergic to peanuts or just dont have access to peanut oil, you can substitute with any neutral flavored oil that has a fairly high smoking point. So good. Cut the warm cornbread into wedges and serve it alongside your favorite barbecue dish or dinner recipe. Both sides of my family are from the South and I have been eating and making cornbread my whole life. Im sure if you dont like taking risks and use regular/ground salt it would be EXACTLY what youd expect. Add about 1/4 inch of cooking oil. So thank you to Chungah for the delicious recipe and to Marie for the preparation tip. 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. The Best Sweet Potato Casserole. Made it to go with chili tonight but not sure nit is edible- so cant comment on the taste, Best cornbread Ive had in my life! Ive been making cornbread all my life and this is one of the best. This was a big hit at Christmas!! Gonna try your jalapeno cheddar corn muffins tomorrow as the 3 of us nearly polished off the pan of cornbread tonight! It was so good! Very excited to try this out tomorrow! Ohhhh you could add about 1/2 cup of whole kernel corn to the batter! Used the pepper jack cheese and baked in a cast iron skillet. Golden Sweet Cornbread 3,878 Ratings Grandmother's Buttermilk Cornbread 7,437 Ratings Pepper Jack Cornbread Biscuits 2 Ratings Basic Corn Muffins 864 Ratings Hot Water Cornbread 191 Ratings (Photo courtesy of Brenda Gantt) This Alabama grandma wants to help you fix supper Tuesday, April 28th, 2020 By Michelle Matthews | mmatthews@al.com Thank you for sharing this kind review! This Lacy Cornbread does happen to be one of my favorites, and for a good reason. Hi Sally, you can use all purpose flour in place of the white whole wheat flour. When the oil starts to dance (appears to be moving in the pan), pour batter into the hot skillet and transfer to the oven. Thank you for this kind review! Hi Judith! In a cast-iron skillet, pour oil to -inch deep, and heat over medium-high heat. Short-ish whisk (so much easier than the larger standard ones), Most recently, Ive been loving this cornbread with my shortcut. I highly suggest you find a FINE corn meal, such as this GOYA brand. I thought it would be too sweet but I decided to follow the recipe and Im glad I did, not too sweet at all. 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 love this recipe!! It did take an extra 10-15 minutes in my oven. For tidy slicing, let cool completely. All rights reserved | Email: [emailprotected], Spicy Shrimp Corn Sausage And Potatoes Recipe, Circus Animal Cookie Blondies Healthy Low Calorie, Low Carb Smoked Salmon Stuffed Avocados Healthy Keto Recipe, Giovannis Hawaiian Food Truck Garlic Shrimp Recipezazz, Everyones New Favorite Strain Is The Blue Cookie Cannabis Strain, Best Cracker Barrel Meatloaf Recipe Original, Beef Prime Rib Cooking Times For Ronco Showtime Rotisserie, Barefoot Contessa Chicken Cacciatore Recipe, Beef Tenderloin Cooking Temperature Chart, Butter Poached Lobster Recipe Gordon Ramsay, Brenda Gantt Chicken And Dumplings Recipe, Bread Machine Recipe Using Self Rising Flour, Berry Easy Cheesecake Annabel Langbein Recipes. 1 week ago brunchnbites.com Show details . This is a great recipe that does exactly what it says: fluffy interior, crunchy brown exterior. It has incredible texture! Thank you so much for suggesting that!! So glad you enjoyed the recipe! Bomb indeed! Ive made it dozens of times, its a keeper! 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) Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Required fields are marked *, Rate this recipe Place your skillet over Medium heat on your stove top. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. We are gluten free so instead of regular flourI used Bobs Red Mill GF 1 to 1 all purpose flour, added 1/2 teaspoon baking soda, increased the salt to 1&1/4 tsp & decreased the sugar to 3 Tablespoons. Thanks! Subscribe FREE and be the first to get our good news - delivered right to your inbox. Ill never make cornbread again without soaking the cornmeal!! Except its not. This pan fried cornbread is best served immediately after cooking, but it will keep in an airtight container at room temperature for about three days. These look very tricky to get the batter the proper consistency. Second, check that youre not overcrowding the pan with batter. Very easy and straightforward recipe. Thank you for making this post. Moist and delicate. 1 cup all-purpose flour cup sugar 4 teaspoons baking powder 1 teaspoon kosher salt 2 cups reduced fat buttermilk 1 large egg 6 tablespoons unsalted butter, melted and divided Instructions Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. Its a hit at my house. Maybe she just didnt even know about it. I think it is just too different from the cornbread that we grew up with here in Virginia. Great recipe however the most impressive thing is the smithy cast iron skillet youre cooking with! with all of you. Light, crispy crust, and just the right amount of sweetness. 1/2 cup Goya Fine Yellow Corn Meal When the edges begin to brown, turn with a metal spatula and cook the second side. Thanks for sharing . Just add a splash of white vinegar to regular milk, let it sit for a few minutes. Super delicious recipe! He was moaning with food love and declared that it was my best ever. I did get a couple that were really thin and pretty much had a lace design all over. Not too sweet; the right crunch texture, yet tender & moist. Comes out perfect in my cast iron skillet . Remove the cooked cornbread to paper towels to drain. My first time making cornbread and this came out Perfectly! Excellent! It is especially good griddled in a cast iron pan the next day slice a wedge in two, butter the split sides, and toast until browned. Mix hot water with cornmeal until it makes Author: South Alabama Cooking Views: 852 Preview See Also: Bread Recipes, Cornbread Recipes Show details So glad you enjoyed the cornbread! Either way, this is great and goes with just about any meal. I even substituted the flour for Pamelas pancake baking mix to make it gluten free and it turned out perfect. This creamy, cheesy casserole is comfort food at its best. Reduced fat buttermilk results in thinner batters. Fantastic! I also used regular flour because thats all I had. ANDALUSIA, Ala. (BP) - When Brenda Gantt was a young bride, her husband's job placed him on the lookout for an illegal moonshine liquor still in the backwoods of Linden, Ala., where he happened upon a small, isolated cabin. While the pan/oil is heating, mix the dry ingredients in a bowl. It now has 8 million views. The batter will be lumpy. Hope you were still able to enjoy it! It is still i the oven. ^_~ Still, Im sure the Native Americans considered their own version superior to what we colonials made of it. It is so moist and flavorful and I love the crispy edges. People were seriously talking about the cornbread more than the chili. Third, make sure the skillet has preheated for several minutes before adding the oil and batter. I do not eat any corn except whole kernel. He raved about the cornbread. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. What happens if I reduce? The hostess made a couple of stews so I thought cornbread would pair nicely. Is there a good vegetarian substitute for eggs that i can use for this receipe ? In the south (I live in Georgia) thats considered an abomination. I do not care for sugar in my cornbread. did I miss the size of the iron skillet somewhere? Pretty perfect. Drop batter by tablespoonfuls into middle of skillet. 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. Thank you for this kind review! Came out with thin crispy crust on the bottom and a wonderful texture inside. Bread 370 Show detail Preview View more . 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. Mexican cornbread should be refrigerated and will last several daysor as long as you can resist it. Its more about bragging rights in my opinion. An easy recipe for cheesy Mexican cornbread from scratch! I hate when people review a recipe that they changed.thats not the recipe!! Hold the cup up higher than you might normally would and quickly pour the batter into the pan. So very glad I did!! (boiled on the stovetop or your hottest tap water). more cake-light and fluffy which is not Southern; thin and in the skillet is Southern. I went to college at VSU way back when. . ABSOLUTELY PERFECT! Add the eggs to the bowl with the melted butter and whisk until blended. Carefully flip the cornbread over and let it continue to fry for a minute or two longer until done. This recipe has made my husband a fan of cornbread. Brenda Gantt Cornbread Dressing : The Perfect Recipe for Thanksgiving . My in-laws briefed me on the correct way to make it. You want the cornmeal to plump up and get soft and moist instead of gritty. Made this cornbread to accompany Jambalaya. My mama showed me how. I dont use GF mixes as they are all very sweet corn muffin style mixes. While youre here, be sure to sign up for our totally FREE NEWSLETTER. 1 || https://youtu.be/XaUITa2SIds2 || https://youtu.be/x99ab8hJ5pc3 || https://youtu.be/SnJMnkBYahk3 || https://youtu.be/ctvpyIwoJsk3 || https://youtu.be/qaeERcy2qwk#cookingwithbrendagantt #CornBread Ive tried so many recipes for cornbread and this is theee best one!!! Thank you! Needless to say, this is my go to recipe now! This recipe turned out the best of the ones Ive converted to GF. This recipe reminds me of a similar cornbread I made years ago when I was a bride of a Georgia boy. Including the fact that I had no wheat flour in the house and used all brown rice flour. Did anyone else have this problem? A keeper. I used full fat Bulgarian buttermilk, highly recommend. I was wondering if maybe I read the instructions incorrectly. Ive also made it with buttermilk and split milk but to me, the yogurt milk is besttangy and moist.