Brenda Gantt’s Cornbread is a simple recipe for making heavenly delicious cornbread. The cornbread is made in a few simple steps and making it in your own home is so therapeutic. Making desserts and serving them to my family has been my favorite hobby for months now. Everyone gets super happy after having the dessert.
Cornbread can be served at your evening tea as a snack along with the tea. You can also keep it in the refrigerator and serve it any time whenever your formal or casual friends come over.
INGREDIENTS
- 1 tablespoon unsalted butter
- 2 cups cultured buttermilk
- 1 cup all-purpose flour
- 1/4 tablespoon black pepper
- 2 2/1 tablespoon baking powder
- 1/4 cup brown sugar
- 2 cups stone-grounded cornmeal
- 1 tablespoon vegetable oil
- 1/4 cup melted unsalted butter
- 2 large-sized eggs
- 2 1/2 tablespoon Kosher salt
Method to make the Brenda Gantt Cornbread
In an oven you have to bake the bread, that is why preheat it to 425 degrees.
Then take a large-sized bowl and add cornmeal to it. Sift some flour and also add the seasonings including salt and pepper into it.
Add some baking powder to it and add the sugar at the same time.
Then take a separate bowl and pour buttermilk into it. Bring the melted butter and combine it with the buttermilk.
Bring the eggs one by one and break them into the bowl. Whisk well to combine everything.
Bring the skillet which was already preheated by keeping it in the oven. Coat the skillet from the bottom with oil and butter.
In the meantime, you have to combine the buttermilk mixture with the flour mixture. Whisk both of them well together so that a thick smooth mixture will be formed as a result.
Transfer the mixture to the cooking pan and bake for 25 to 30 minutes at least.
Check using a fork or toothpick if baked properly and then take it out of the oven and let the air cool.
Slice your cornbread to serve.
FAQs?
How the cornbread is made?
The cornbread is made by mixing all the dry and wet ingredients separately and then combining and whisking both of them together. Then pour the batter into the pan, bake it, and have your cornbread.
Why my cornbread gets moist?
The cornbread gets moist if you have added too much butter or oil. Also if you are adding too much buttermilk, your bread will remain moist. So avoid overuse of the ingredients.
Brenda Gantt Cornbread Recipe
Ingredients
- 1 tablespoon unsalted butter
- 2 cups cultured buttermilk
- 1 cup all-purpose flour
- 1/4 tablespoon black pepper
- 2 2/1 tablespoon baking powder
- 1/4 cup brown sugar
- 2 cups stone-grounded cornmeal
- 1 tablespoon vegetable oil
- 1/4 cup melted unsalted butter
- 2 large-sized eggs
- 2 1/2 tablespoon Kosher salt
Instructions
- In an oven you have to bake the bread, that is why preheat it to 425 degrees.
- Then take a large-sized bowl and add cornmeal to it. Sift some flour and also add the seasonings including salt and pepper into it.
- Add some baking powder to it and add the sugar at the same time.
- Then take a separate bowl and pour buttermilk into it. Bring the melted butter and combine it with the buttermilk.
- Bring the eggs one by one and break them into the bowl. Whisk well to combine everything.
- Bring the skillet which was already preheated by keeping it in the oven. Coat the skillet from the bottom with oil and butter.
- In the meantime, you have to combine the buttermilk mixture with the flour mixture. Whisk both of them well together so that a thick smooth mixture will be formed as a result.
- Transfer the mixture to the cooking pan and bake for 25 to 30 minutes at least.
- Check using a fork or toothpick if baked properly and then take it out of the oven and let the air cool.
- Slice your cornbread to serve.
