Bread 146 Show detail Preview View more . I have to make this myself even though I dont have any buttermilk. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. It will create a gelatinous compound that's a good egg substitute. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. Third, make sure the skillet has preheated for several minutes before adding the oil and batter. I know ahead of time that you will deserve it. For this recipe, youll need plain, fine ground white cornmeal. Super easy can make and serve in under 45 minutes. My only note is that I had to cook mine a good bit longer for the middle to be set as the first one I thought was done by the toothpick test was too wet/undone in the middle when trying to cut/eat kind of odd but it may be that I used frozen corn because that is what I already had on handAnyway, delicious! If batter appears too thick, add a little more buttermilk. I suspect its like when a bunch of Southern cooks get together at a family reunion or church social and start trying to see who makes the best Potato Salad or Deviled Eggs. The signup box is below and youll also find one in the top right hand corner of each page. A lone elderly woman invited him and his partner in for lunch. The folks I served said its great. Pour boiling water over the cornmeal and salt. Thanks a bunch. Was so good! In a large mug or small bowl, whisk egg and buttermilk together. . In a cast-iron skillet, pour oil to , WebLacey Cornbread Recipe Brenda Gantt - Share Recipes . I tried two recipes from other sites before this and the texture was never right, so this one is a blessing. See how it barely coats the spoon? Pour hot drippings into batter, whisking to blend. I cut the recipe in half & batter in 6 cast iron pan. This cornbread is delicious! Plus, its made with the simplest of ingredients cornmeal, salt, and water. Toss in oysters, if using.. You did the correct thing using cultured buttermilk. The batter should immediately spread out in the pan with a slightly thicker center and the edges with the holes like lace. It is excellent as-is. Stir well to combine, but the corn meal will still sink to the bottom. 1.7M views, 42K likes, 13K loves, 8K comments, 21K shares, Facebook Watch Videos from Cooking with Brenda Gantt: Hot Water Corn Bread I added a few tblsp of canned corn and finely chopped jalapenos. To set center, cook a bit longer. Ive been making cornbread all my life and this is one of the best. (Photo courtesy of Brenda Gantt) This Alabama grandma wants to help you fix supper Tuesday, April 28th, 2020 By Michelle Matthews | mmatthews@al.com 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. No mixer needed here! I do not eat any corn except whole kernel. Another star for this mommy! Required fields are marked *, Rate this recipe With that Im generally ready to accept a crumbly, less slice-able thing, but this holds together beautifully. I was wondering if maybe I read the instructions incorrectly. I have an all in one convection / airfry so it is smaller.. Bookmarking for future use! Remember, the first one is the practice one. Let me know how it turns out. 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. We miss him greatly. This is a very thin batter. 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. If you are looking for a simple, classic Southern cornbread recipe, this isnt it. Pretty perfect. Am I ever so glad! Easy Tomato . 1 scant teaspoon kosher salt 1 cup boiling water 3 tablespoons vegetable shortening, or oil for frying Steps to Make It Gather the ingredients. Stir in the boiling water and let sit for 2-3 minutes. Remove skillet from oven; tilt skillet in all directions to coat bottom. Ill try to follow the recipe correctly- but that what cooking has become- learn to modify and substitute! (No maple syrup on this one!) Not too sweet; the right crunch texture, yet tender & moist. Let oil heat to frying temperature, about 350F degrees. Have you tried our Lace Cornbread recipe? Im not going to try and fool you, it might take a little trial and error. Very easy to follow directions and super scrumptious with white chicken chili! I have to say that I am not a fan of cornbread because of the grittiness but this recipe looked so good I had to try it. All Rights Reserved. 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. Jiffy Is not straight cornmeal and already has baking powder, sugar, etc so it wouldnt work. Required fields are marked *. Your idea of soaking the cornmeal in the buttermilk the night before made my try at this recipe the fluffiest, most delightful cornbread ever!! When cooked like said in the recipe in a cast iron skillet, the bottom comes out almost like a salty cracker, and the rest of the bread above is lighter and sweeter. Ive seen this southern-fried cornbread called Johnnycakes, too. Turn when you see bubbles. Place it on some folded paper towels to help absorb some of the oil. Method Of Making Brenda Gantt Cornbread Step 1: Start Adding Ingredients First, take a big bowl and add 2 cups of cornmeal, followed by adding 2 eggs. Amazingly moist and slightly sweet. Nearly a year ago, 75-year-old Brenda Gantt made a how-to video from her home in Andalusia, Alabama about Easter egg dying. Brenda Gantt shown here with William and Banks, two of her five grandchildren has more than 413,000 followers on her Facebook page, Cooking with Brenda Gantt, after a video of her cooking biscuits went viral. I wanted to try this but we dont eat eggs. Some common substitutions I use when I want to customize (with no other changes) about 50% more sugar when I want a sweet cornbread or the kernels from a leftover cob of corn in season. . 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. Great suggestion of the yogurt and milk instead of buttermilk. When I got my school lunch tray, I did not see lacy cornbread, but I DID see some kind of square, sweet cake-like thing that was not cake, but also not my Grannys cornbread. For all but the wealthiest Southerners, the daily bread was cornbread. Looking forward to experimenting with chili peppers, black pepper, corn, cheese and whatever else I can think of. Both of us loved it. The buttermilk flavor was too strong for our family and unfortunately nobody liked it. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) Smile. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. This is superb!! He raved about the cornbread. You can adjust it later by adding more water if its too thick, or more corn meal if its too thin. Add salt. Im sure if you dont like taking risks and use regular/ground salt it would be EXACTLY what youd expect. I think I will give them a try when I find the fine cornmeal. I have finally found it! 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. Buttermilk Cornbread - Damn Delicious . I make this recipe often, and it is GREAT, Brown on one side. 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. It was different, but not in a bad way. This is the best cornbread recipe Ive ever found. I read your comment with a twice as good, yeah right attitude. 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 The key to making good, authentic Southern cornbread is to use the right tools and ingredients. Stir the extra butter into the batter. My in-laws briefed me on the correct way to make it. Ive been looking for the perfect recipe for my taste and this is it. I did leave out the sugar is the only reason for the 4/5 rating. Thank you in advance! Ive only tested the recipe as written so I am unsure about any replacements for the eggs. Its soon delicious. Some are too grainy for me. So glad you enjoyed the recipe! Its all in what you grew up eating. I added a little more sugar as my husband likes sweeter taste. It came out DELICIOUS! Absolute perfection. Step 2: Add Buttermilk and sugar Now, add 1 and cups of Buttermilk and 1 spoon of sugar and mix the ingredients with a large spoon. It was awesome! No buttermilk on hand? Ingredients For sweet alabama pecan bread 1 c sugar 1 c brown sugar 4 eggs beaten 1 c oil 1 1/2 c self-rising flour 1 tsp vanilla 2 c pecans, finely chopped How To Make sweet alabama pecan bread 1 Preheat oven to 350 degrees. I read all the reviews and I saw you said a 9 cake pan is ok but dont pre-heat the pan. Delicious Creamy Caramel Apple Dip. SO GOOD. It's true what they say: Butter makes everything better. E-subscribe to Birmingham Christian Family. Wonderful recipe but not Southern. I think it is just too different from the cornbread that we grew up with here in Virginia. So, I tried again and again and again. - YouTube 0:00 / 7:59 Hot water cornbread. Bread 370 Show detail Preview View more . To make it savory, I add some mild green chilies. WOW!! Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. And it tastes worlds better than the box, of course! Stir in the creamed corn mixture just until combined. When the edges begin to brown, turn with a metal spatula and cook the second side. Re-oil the skillet and stir the batter in between each batch. Maybe one teaspoon would work. Should be golden brown when finished. I did get a couple that were really thin and pretty much had a lace design all over. Similar Recipes Bacon Cornbread Breakfast Muffins corn muffin mix An easy recipe for cheesy Mexican cornbread from scratch! I was told that adding sugar and baking in a brownie pan makes it We did enjoy this recipe with a pot of chili even in August in southern oklahoma its all delicious. And, finally, be sure to use fine ground white cornmeal. The only change I made was using 1 cup of Bobs Red Mill regular grind and 1/2 cup coarse grind. Other than that I followed the recipe as written unusual for me! Walking Banana Pudding. Just impossible to say, really. Drop batter by tablespoonfuls into middle of skillet. Everyone will remark on how moist the cornbread is. She used Cattail cornmeal so thats what I use. She made great Hoe Cakes, but I never saw her even attempt to make Lace Cornbread. I am living in a country where its hard to find yellow corn meal. That creates moisture which can start a little rust & the cornbread takes on a metallic taste. Place water in measuring cup. Invert cornbread onto a serving plate; cut into wedges. Ingredients 1 cup cornmeal 1/2 cup flour 1/3 cup olive oil 2/3 cup water Directions Mix together all ingredients stir until smooth. I set timer for 25. Its the best kind of southern cornbread one can ask for. It wasnt until I bought the Goya brand of FINE Yellow Corn Meal that I started seeing any success, and even that tried my patience more than one time. Love how simple the ingredients are and how quickly it comes together. Fantastic! Baking in the hot iron skillet makes the cornbread crispy. Bake for 20-25 minutes until golden brown. A little honey butter on top and its was cornbread heaven! But I will cut it up and pop it back in the oven this time anyway. Good to go right out of the skillet. I went through an entire bag, if not more, of corn meal trying to make that lace around the edge appear in my cast iron skillet. You'll find about 700 recipes here so there's sure to be something your family will like! Thanks so much! Both canola oil and grapeseed oil are good choices. Made this cornbread to accompany Jambalaya. I made it in my cast iron skillet (#8) and it turned out great. We have a few sweet cornbread only in our family that a make a second skillet for. Rave reviews although the texture a bit rustic rather than cake-like. Your email address will not be published. I made it with a particularly thick, rich buttermilk from a local dairy, which probably added to its moist texture. I only have a 12 inch pan and that may work! Thank you! Remove the cooked cornbread to paper towels to drain. The biggest question in my mind though is WHY? Why would you want to make Lace Cornbread when Hoe Cakes are easier and maybe even tastier? Place your skillet over Medium heat on your stove top. Follow our step-by-step, photo illustrated instructions to learn how to make crispy and crunchy, Lace Cornbread. My husband says, this is the best cornbread he has ever had and he is from Mississippi. Thanks for another great one, Chungah! I dont own a cast iron skillet so i just used a metal pie plate and still came out great! Will jiffy corn muffin mix work fine with this in place of cornmeal? Im wondering if everyone else used low fat buttermilk as I used a higher fat buttermilk. Ive made it dozens of times, its a keeper! Two birds. I dont recommend making it too far in advance as its best served fresh and hot. Were more not- sweet cornbread folks. I am Thelma Kay, but Steve called me Kay. I did the same thing tonight and it was delicious with homemade chili! It triumphs! Ive made it several times over the last year and it comes out perfectly every time. Finally! I kept it at 425 for 25 minutes and it is totally burned, especially the bottom. Ive tried so many recipes for cornbread and this is theee best one!!! 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. Ive always took pride in hanging in there, resolving the issues, and being able to complete a recipe in easy step-by-step fashion that I was happy to share with you here on Taste of Southern. Thank you! Whisk in the buttermilk, eggs and jalapenos. I hate when people review a recipe that they changed.thats not the recipe!! The family loved both! Thanks! Brenda Gantt, a 73-year-old grandmother from Andalusia, Ala., thought other people might like to see how she made biscuits. Just the right amount of sweetness and not too cakey. This recipe is the BOMB! I love to know what you are making! Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. 1 || https://youtu.be/XaUITa2SIds2 || https://youtu.be/x99ab8hJ5pc3 || https://youtu.be/SnJMnkBYahk3 || https://youtu.be/ctvpyIwoJsk3 || https://youtu.be/qaeERcy2qwk#cookingwithbrendagantt #CornBread I am from SC and we will eat regular or sweet cornbread. My big question, not being up on the science of baking why SO MUCH baking powder?