can you substitute yellow corn meal for this? If you get your batter just right, you can create cornbread that is crispy and crunchy, with lots of little holes that give that look of fine lace. Notify me of replies to my comment via email. This stuff is amazing. I added only a little bit of sugar cause I was not in the mood for sweet cornbread. This is what happens when the batter hasnt been stirred right before pouring and its too thin. I also subbed 1/2 a cup of buttermilk with sour cream. We did enjoy this recipe with a pot of chili even in August in southern oklahoma its all delicious. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts melts. Next time I will remember to keep buttermilk and egg in the room temperature, as the melted butter got hardened when mixed. Its best to cook these one at a time so you dont overcrowd the skillet. It will create a gelatinous compound that's a good egg substitute. Her video has been viewed more than a million times. This Mexican Cornbread is more moist than Jiffy cornbread and more wholesome (I took the healthy cornbread route; this one is 100% whole grain), and all you need to make it is a bowl and a wooden spoon. This is my go-to cornbread recipe now! Remove the cooked cornbread to paper towels to drain. So good, you dont need to serve with butter. Then- I forgot the melted butter in my microwave-when I heard a beep coming from my microwave- the cornbread was already set- so I just poured the melted butter on top- and it really worked great. 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: Thank you in advance! Just came out of the oven and the hubs and I shared one test slice. Create an account to easily save your favorite recipes and access FREE meal plans. I wanted to try this but we dont eat eggs. First, make sure youre using a well-seasoned skillet or griddle. Ingredients 1 package (8-1/2 ounces) cornbread/muffin mix 1 cup sour cream 1 cup mayonnaise 1 envelope ranch salad dressing mix 3 large tomatoes, seeded and chopped 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 1 cup thinly sliced green onions, divided 2 cans (15 ounces each) pinto beans, rinsed and drained Printable recipe included. I also liked that it made a hearty panful, not the scanty portion that you get with the boxed mix. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated. 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. The corn and jalapenos compliment each other so much. This Cornbread is moist and not dry like most cornbreads. Absolute perfection. So many recipes but this is truly the best ever. You can also use bacon drippings instead of the butter. I made this and it was delicious would have been better if I had Mexican corn, I just used regular whole kernel. The two were absolutely terrific together! Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. I cut 3 tablespoons of butter in to Thinner than pancake batter. Id never tried making cornbread on a preheated pan. Serve hot with butter.F. No egg, no baking powder and definitely no sugar! The folks I served said its great. Ohhhh you could add about 1/2 cup of whole kernel corn to the batter! Re-oil the skillet and stir the batter in between each batch of cornbread. This cornbread recipe was fantastic! It's Gonna Be Good Y'all: Brenda Gantt's Tomato Pie. Thank you for this kind review and feeback! Fry until done. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. I think it paid off. I am from SC and we will eat regular or sweet cornbread. I used full fat Bulgarian buttermilk, highly recommend. He said it was the best I have ever made. What I look for is slightly sweet made in cast iron and moist! Using melted butter in the hot cast iron skillet gives it the most crispy, buttery crust. So glad you enjoyed the recipe! Thank you for this kind review! I went to college at VSU way back when. Its worth your effort because it is absolutely delicious. Stir well to combine, but the corn meal will still sink to the bottom. In a cast-iron skillet, pour oil to , WebLacey Cornbread Recipe Brenda Gantt - Share Recipes . Ill try to follow the recipe correctly- but that what cooking has become- learn to modify and substitute! But 4 made it a buzzard consistency. Parton's corn bread includes self-rising cornmeal, buttermilk, and bacon drippings. It is an estimate only and is provided for informational purposes. It rapidly disappeared. But this was the best cornbread Ive ever made. That creates moisture which can start a little rust & the cornbread takes on a metallic taste. I am a Yankee and I loved this recipe. Alright then, lets head on out to the kitchen, and Lets Get Cooking! And, should you ever decide that you are no longer interested, its even quicker to unsubscribe. Oil for frying. Do you think this could be made the day before Thanksgiving and still taste delicious or does it need to be served the same day it is baked? During these strange times where Im not able to cook at work and happen to find myself staying with my mother, experimenting in the kitchen is keeping me sane. My big question, not being up on the science of baking why SO MUCH baking powder? Ill never make cornbread again without soaking the cornmeal!! Thank you! Mix it well and bring the batter to a consistency of a thin gravy. So I gotta leave a review finally! Thank you, Mary. Too much of a sugar taste for me and 425 degree temp burned the top of my cornbread in 20 mins. Easy and quick to do. Friends have said, Ive never liked cornbread, it is so dry. I have finally found it! This Lacy Cornbread does happen to be one of my favorites, and for a good reason. Just impossible to say, really. LOVE IT!!! I also used the chili recipe that is given from damndelicious and it was just as great. If the batter thickens, thin it with a tablespoon or two of hot water. Drop batter by tablespoonfuls into middle of skillet. Made with only four simple ingredients, its sure to become a family favorite. It has been updated with new photos and additional information. Thank you for this kind review! I remember when I was in first grade and the school menu said cornbread would be served as part of the meal. Thank you for this kind review! 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: Looking forward to experimenting with chili peppers, black pepper, corn, cheese and whatever else I can think of. I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. This recipe turned out the best of the ones Ive converted to GF. Wonderful recipe but not Southern. Bread 374 Show detail Preview View more . Have never reviewed a recipe before. Brown on one side. Whisk in the buttermilk, eggs and jalapenos. Served this with homegrown turnip greens and Mac and cheese, a family favorite combo! Give this recipe a try, and let me know how it turns out in the comments below! Very good taste and texture. The family loved both! Delicious! Can you make this in a regular circular cake pan? . What do put on them? Will try with jalapeo and cheddar next time. I know theyre not your favorite, but collards, lace cornbread, and a piece (or more) of crispy fried fatback makes for some mighty fine eatin. STIR your batter just before you pour it. Thank you Chungah. Ive never had that happen with this kind of cornbread. Best cornbread Ive ever made. This is worthy of a blue ribbon at the country fair! This is my second time making it. The only change I made was using 1 cup of Bobs Red Mill regular grind and 1/2 cup coarse grind. The best cornbread! Yep, this is crispy, crunchy, salty, fried goodness. I had given up on ever making a cornbread that is the best and stays together! Second, check that youre not overcrowding the pan with batter. But, being an old Southern boy, I hung in there and kept trying until I figured I had it going pretty good. Ive been using the same recipe for cornbread for years but thought Id just give this a try because I needed to use up some left over buttermilk and this recipe asked for more buttermilk than my usual one. Lana Stuart is the cook, writer, and founder of Lanas Cooking. I think Id half the salt next time. But oh boy you werent kidding. Ive tried so many recipes for cornbread and this is theee best one!!! Turn when you see bubbles. Nearly a year ago, 75-year-old Brenda Gantt made a how-to video from her home in Andalusia, Alabama about Easter egg dying. I also added a can of sweet corn to the recipe, and it was really moist! So going to try this! Thanks very much. Place your skillet over Medium heat on your stove top. Read about the event here. It just wasnt happening. Perfect! So very glad I did!! Ready to give our recipe a try? SO GOOD. Either way, this is great and goes with just about any meal. I bake a lot, and I think this recipe looks like something my Kansas grandmother would have made. Pour batter into hot skillet. Let cool 5 minutes. Last night I made this to go with our black-eyed peas, and I added about a third of a can of cream style corn and some leftover chopped jalapeo pepper. Its the one that worked best for me and I want you to be successful when you try it. Dont be discouraged though, please do give it a try. Add the melted butter and mix well. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. I dont recommend making it too far in advance as its best served fresh and hot. You wont achieve the same texture with any other cornmeal product such as self-rising cornmeal or cornmeal mix (both of which contain flour and leavening agents), or with coarse ground cornmeal, or yellow cornmeal. Working carefully, immediately scoop the batter into the hot skillet. I didnt have buttermilk so I learned a trick to add distilled vinegar. Ive only tested this recipe as written so it would be hard for me to advise on how either would work out. The cornbread cooks quickly, so watch to make sure it doesnt burn.