Brenda Gantt’s Lacy Cornbread
Ingredients
“Remember, the first one is the practice one. It’s worth your effort because it is absolutely delicious. Kind of like potato chips, you can’t eat just one!” Brenda Gantt, author of It’s Gonna Be Good Y’all!
1 cup fine stone-ground white cornmeal
1¼ cups water
1 teaspoon salt
Vegetable oil
Instructions
- Stir cornmeal, 1¼ cups water, and salt until you have the consistency of thin buttermilk.
- In a cast-iron skillet, pour oil to ½-inch deep, and heat over medium-high heat.
- Drop batter by tablespoonfuls into middle of skillet. Brown on one side. Flip and brown the other side. It’s best to cook these one at a time so you don’t overcrowd the skillet.
Kitchen Wisdom: If the cornbread comes all apart when gently putting it in the oil, that means the batter is too thin, so add a little more cornmeal. If it will not spread out, that means the batter needs more water. The cornbread should be very thin and flat with little round holes in it.
-Brenda Gantt
This recipe is part of Gantt’s first cookbook, It’s Gonna Be Good Ya’ll. 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. The first printing of the cookbook has already sold out, but you can get on a waiting list for a second printing at www.brendaganttbook.com.
Brenda was in in Columbiana October 24, 2021, to help raise funds to help abused and neglected children in Shelby County. She mentioned her lacy cornbread recipe while discussing go-to recipes. Read about the event here. Brenda shares her faith story with us here. Follow her on Facebook and Instagram see her inspiring videos.
Submitted by: Brenda Gantt