The first time I made Brenda Gantt’s cornbread, I felt like I was channeling generations of Southern cooks in one hot skillet. It’s the kind of recipe that doesn’t use sugar — just cornmeal, buttermilk, and a whole lot of love. And when that skillet hits the oven, you know something good’s about to happen.
I grew up eating cornbread at nearly every family meal — and this version, with its crispy golden crust and soft, crumbly center, takes me right back to those comfort-filled kitchens. Whether you’re serving it with beans, greens, or fried chicken, this is real-deal, old-fashioned cornbread that sticks to your ribs in the best way.
Why You’ll Love This Recipe
This cornbread is a celebration of all things simple and Southern. It’s made with stone-ground cornmeal, tangy buttermilk, and no sugar — the way Brenda Gantt herself does it. What you get is a deeply flavorful, buttery, and slightly crumbly bread with a golden crust that’s impossible to resist.
You’ll love how it comes together in one bowl, bakes in a sizzling hot skillet, and pairs beautifully with almost any meal. It’s perfect for holiday tables, weeknight dinners, or just because your soul needs a little comfort food.
What You’ll Need
- 2 cups white or yellow stone-ground cornmeal (not cornmeal mix)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ to 2 cups full-fat buttermilk
- 1 large egg
- ¼ cup bacon grease or vegetable oil (plus more for greasing the skillet)
Pro Tips
- Use stone-ground cornmeal for better texture and real corn flavor.
- Heat the skillet first — adding batter to a hot skillet creates that signature crispy crust.
- No sugar needed — Southern cornbread shines on its own without sweetness.
- Let it rest 5–10 minutes after baking so it’s easier to slice.
- Don’t overmix — stir just until combined to keep the cornbread tender.
Tools You’ll Need
- 10-inch cast iron skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Oven mitts
- Spatula or butter knife
Substitutions & Variations
- For buttermilk substitute: Mix 2 cups milk with 2 tablespoons vinegar or lemon juice; let sit 5 minutes.
- No bacon grease? Use melted butter or vegetable oil.
- For a lighter texture: Add ½ cup all-purpose flour to the cornmeal.
- Add-ins: Jalapeños, shredded cheddar, or chopped green onions for savory flavor.
- Sweet version: Add 1–2 tablespoons sugar or honey.
Make Ahead Tips
Cornbread is best fresh, but you can make it a few hours ahead and reheat slices in a skillet or oven.
To prepare in advance:
- Mix dry ingredients and store in an airtight container.
- Whisk wet ingredients separately.
- Combine and bake just before serving.
Leftovers also freeze well, so you can double the batch and save some for later.
Instructions
1. Preheat the Skillet
Place a well-seasoned 10-inch cast iron skillet in the oven and preheat to 450°F. Let it get very hot while preparing the batter.
2. Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, baking soda, and salt.
3. Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk and egg together until smooth.
4. Stir the Batter
Pour wet mixture into dry ingredients and stir until just combined. The batter should be thick but pourable; add more buttermilk if needed.
5. Add the Grease
Stir in ¼ cup of hot bacon grease or oil. It will sizzle and loosen the batter.
6. Grease the Hot Skillet
Carefully remove the hot skillet from the oven. Add a spoonful of bacon grease or oil and tilt to coat the bottom.
7. Pour and Bake
Immediately pour the batter into the skillet. Smooth the top and bake for 20–25 minutes, until golden and a toothpick comes out clean.
8. Cool and Slice
Let rest in the skillet for 5 minutes before slicing into wedges and serving warm.
Serving Suggestions
- Serve warm with butter, honey, or molasses.
- Pair with collard greens, black-eyed peas, or ham and beans.
- Use for stuffing or dressing at the holidays.
- Make cornbread croutons for soups or salads.
- Crumble into a glass of cold buttermilk — a Southern classic.
Leftovers & Storage
Cool completely, then wrap tightly in foil or plastic.
- Room temperature: Up to 2 days.
- Fridge: Up to 5 days.
- Freezer: Up to 3 months.
Reheat in a 300°F oven for 10 minutes or toast slices in a skillet with butter.
Nutrition & Benefits
Cornbread made with stone-ground cornmeal offers hearty carbs and fiber. Buttermilk adds calcium and protein, while bacon grease provides that nostalgic flavor.
This recipe keeps it simple — no preservatives, no unnecessary sugar, and total control over your ingredients. It’s humble comfort food that’s both satisfying and wholesome.
Recipe FAQ
1. Can I use cornmeal mix instead of plain cornmeal?
Yes, but reduce or omit baking soda and salt since mixes usually contain both.
2. Why heat the skillet first?
A hot skillet creates that crispy crust on the bottom and edges.
3. Can I use milk instead of buttermilk?
Yes, but flavor and texture will differ. A buttermilk substitute works better.
4. Is this cornbread sweet?
No — it’s classic Southern-style with no sugar. Add a tablespoon or two of sugar if preferred.
5. Can I bake this in a muffin tin?
Yes. Grease well and bake at 425°F for 15–18 minutes until golden.
A Taste of Home
This Brenda Gantt-style cornbread feels made for Sundays, suppers, and holidays — but it’s simple enough for any night. It’s hearty, rustic, and full of Southern soul. If you want no-fuss, skillet cornbread that tastes like it came from grandma’s kitchen, this is it.