Cornbread is the first thing I want when a pot of beans, greens, or stew is on the stove. This Brenda Gantt-style batch keeps the list short: self-rising cornmeal, buttermilk, eggs, sugar, and oil.
I know cornbread opinions run deep. This one uses just 1 tablespoon sugar, so it tastes like corn first and sweetness second.
The source did not give a measured amount of oil, so I treat it like an old kitchen note: enough for the batter if needed and enough to grease the skillet well.
I preheat to 400°F (200°C) before mixing so the batter does not sit around too long.
I stir self-rising cornmeal, sugar, and oil until the grains are lightly coated.
I add eggs and buttermilk and stir just until the batter is blended.
I pour the batter into an oiled skillet, bake until golden, and rest it 10 minutes before slicing.
I watch the top and edges. Cornbread should smell toasted and look golden, but the center should not dry out. If the edges pull slightly from the pan and the top springs back, I take it out and let the rest finish the crumb.
I also keep my tools ready before the busy part starts. That may sound small, but it keeps me from overcooking garlic, letting dough dry out, or scrambling for a pan while something hot is already waiting. This is especially true with recipes that move quickly once the skillet or sauce is hot.
I keep leftover cornbread wrapped at room temperature for 1 day or refrigerated up to 4 days.
To reheat, I use a 325°F (163°C) oven for 8-10 minutes or toast slices in a skillet with butter.
I serve it with beef stew, chili, beans, greens, chicken and dumplings, or fried chicken. Leftovers become breakfast when toasted with butter and honey.
Cornbread batter changes while it sits, and I pay attention to that. Cornmeal keeps drinking in the buttermilk, so a batter that looked loose when I stirred it can thicken if I answer a phone call or get distracted by the rest of dinner. I try to mix it only when the oven and skillet are ready. If it does sit and turns stiff, I loosen it with a small splash of buttermilk rather than beating it hard.
I also think about the pan before I start. A dark skillet browns faster than a pale baking dish, and a shallow pan gives more crust. If I am serving cornbread with something saucy, I like those browned edges because they hold up in the bowl. If I want softer pieces for breakfast the next morning, I bake it in a slightly smaller dish and wrap leftovers before they dry out.
I make a note of what I am serving with the cornbread before deciding how dark to bake it. For stew or beans, I like a sturdier wedge with browned edges because it can sit in broth without falling apart immediately. For breakfast or snacking, I pull it a touch sooner so the middle stays softer. Same recipe, slightly different finish, and both have a place in my kitchen.
I also save the crumbs from the cutting board. They are good over a bowl of chili or toasted in a skillet for a quick crunchy topping.
Yes, but add leavening and salt. Self-rising cornmeal already includes them.
You can use 1/2 cup applesauce or mashed banana, but the texture will be softer.
The skillet may need more oil, or the bread may have been sliced too soon.
Yes. Wrap cooled wedges and freeze up to 3 months.
Yes, though I prefer it warm or toasted.
If you make this cornbread, tell me where you land on the sugar question; I know that one can start a table conversation.
This Brenda Gantt-style cornbread uses self-rising cornmeal, buttermilk, eggs, a little sugar, and oil for a moist, golden skillet bread.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use self-rising cornmeal. That is why the list is short.
Heat matters. 400°F (200°C) browns well.
Rest before slicing. It cuts cleaner.
Oil the skillet. The edges release better.
