Brenda Gantts Hot Water Cornbread Recipe

If you love classic Southern cooking, then Brenda Gantt’s Hot Water Cornbread recipe is one you don’t want to miss. This old-fashioned dish has been passed down through generations and remains a true staple at family dinners, church gatherings, and holiday tables across the South. Simple, hearty, and full of flavor, hot water cornbread is proof that the best comfort foods often come from the humblest ingredients.

In this recipe, Brenda Gantt shows us how to make hot water cornbread the traditional way-crispy on the outside, tender on the inside, and absolutely irresistible when paired with beans, greens, or fried chicken. Her down-home cooking style makes this dish approachable for anyone, even if it’s your first time trying homemade cornbread.

Whether you’re craving a nostalgic taste of Southern tradition or just looking for a quick and easy side dish, this hot water cornbread recipe will quickly become a favorite in your kitchen. Let’s get started and bring a little Southern charm to your table, just like the Brenda Gantts White Lily Buttermilk Biscuits!

My Personal Experience With This Brenda Gantts Hot Water Cornbread Recipe

The first time I tried Brenda Gantts Hot Water Cornbread, I was blown away by how simple yet delicious it was. I didn’t need any fancy ingredients-just the cornmeal mix, boiling water, and a hot skillet. The aroma alone filled my kitchen with a comforting, homestyle scent.

What I love most is how forgiving this recipe is. You don’t need to measure everything perfectly; it’s all about achieving that “soupy” consistency before it hits the skillet. Watching the batter sizzle as it hits the hot oil is satisfying and instantly reassuring that you’re on the right track.

And of course, the final result did not disappoint. The crust was perfectly golden and crispy, while the inside remained moist and tender. Eating it straight out of the skillet with a little butter was pure bliss-a nostalgic taste of Southern comfort that I’ll keep making for years to come.

Ingredients Required for Brenda Gantts Hot Water Cornbread Recipe

Gather all the following ingredients, before you start making this Brenda Gantts Hot Water Cornbread

• 2 cups self-rising cornmeal mix
• Boiling water (enough to make batter soupy)
• 1–2 tablespoons oil (for skillet)
• Optional: butter for serving

Kitchen Utensils Required

1. Oven-safe skillet (cast iron preferred)
2. Ladle
3. Mixing bowl
4. Spoon or spatula
5. Oven mitts

Preparation & Cooking Time

Preparation Time: 5–10 minutes

Cooking Time: 15–25 minutes

Total Time: 20–35 minutes

Copycat Brenda Gantts Hot Water Cornbread Recipe

Just follow this simple step by step guideline to make your homemade version of Brenda Gantts Hot Water Cornbread in a delicious way.

1. Preheat the Oven & Skillet: Preheat your oven to 500°F. Add 1–2 tablespoons of oil to an oven-safe skillet (cast iron works best) and place it in the oven until it’s smoking hot. This ensures a perfectly crispy crust on your cornbread.

2. Measure the Cornmeal: In a mixing bowl, measure 2 cups of self-rising cornmeal mix. You can adjust slightly depending on how much cornbread you want to make, but this amount works perfectly for a medium skillet.

3. Add Boiling Water: Slowly pour in boiling water while stirring the cornmeal. Mix until the batter reaches a pourable, soupy consistency-thick enough to hold shape, but thin enough to pour smoothly.

4. Prepare the Skillet Surface: Sprinkle a thin layer of regular cornmeal into the hot skillet to prevent sticking. Carefully ladle the cornbread batter into the skillet. It should sizzle immediately, creating a golden crust.

5. Bake to Perfection: Place the skillet in the oven and bake for 15–20 minutes. The cornbread is ready when it has a deep golden crust and feels firm to the touch. Oven times may vary slightly, so keep an eye on it.

6. Cool and Serve: Remove the skillet carefully using oven mitts. Let the cornbread cool slightly before cutting or scooping. Serve warm with butter or as a side to your favorite Southern dishes. Enjoy the crunchy exterior and tender, moist center!

Delicious Ways to Customize and Serve This Brenda Gantts Hot Water Cornbread

Here are some Variations and Customizations ideas you can try to enjoy this Brenda Gantts Hot Water Cornbread deliciously

1. With Slow-Cooked Beans and Ham

Honestly, this is our go-to comfort combo. The crispy edges of the cornbread are perfect for scooping up smoky beans and tender ham. Every bite just melts in your mouth-classic Southern vibes!

2. Smothered in Butter and Honey

Sometimes we just keep it simple. Hot cornbread straight from the skillet, slathered with butter and a drizzle of honey-oh, it’s heaven. Sweet, savory, and utterly addictive.

3. Alongside Fried Chicken

We’ve made this cornbread countless times with crispy fried chicken. The crunch of the cornbread pairs perfectly with the juicy chicken, and dipping each bite in a little chicken gravy? Pure joy.

4. With Chili

Whenever we make a big pot of Pepper Belly Pete Chili or Dairy Queen Chili, Brenda Gantts Hot Water Cornbread is always on the side. The cornbread soaks up the chili just right without falling apart. It’s like the perfect flavor hug in every bite.

5. Topped with a Savory Cheese Melt

One day we decided to sprinkle some sharp cheddar on a warm piece, pop it in the oven for a few minutes, and wow-cheesy, crispy, buttery goodness. Definitely a favorite quick snack.

6. As a Base for Breakfast Toppings

We love slicing it up and topping it with scrambled eggs, sautéed peppers, and bacon. It turns simple cornbread into a hearty breakfast plate that kicks off the day right.

7. With Greens and Bacon Drippings

Collard greens or mustard greens, cooked slow with bacon, paired with this cornbread… we can’t even describe it. The cornbread soaks up the drippings perfectly-pure soul food bliss.

8. With Barbecue

Ribs, pulled pork, brisket-you name it. The cornbread’s crisp edges stand up beautifully to saucy barbecue, and we can’t help sneaking bites between pulls of smoky meat.

9. Torn into Soups or Stews

When we make hearty Mcalisters Broccoli Cheddar Soup, we tear pieces of cornbread right in. It thickens the stew slightly and adds a wonderful corn flavor-so cozy on chilly nights.

10. Simply on Its Own

Honestly, some days we just eat it straight from the skillet. Crispy, buttery, warm-the texture alone is enough to make us happy, and no one judges when we go for seconds.

Some Notable Tips and Tricks on This Brenda Gantts Hot Water Cornbread Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Use a hot skillet. Make sure your skillet is really hot before you pour in the batter. It makes the crust nice and crispy.

2. Don’t worry about exact measurements. Just add enough water to make the batter pourable, like a thick soup.

3. Stir carefully. The water is hot, so mix slowly so you don’t splash and burn yourself.

4. Sprinkle some cornmeal in the skillet. This stops the cornbread from sticking and gives it an extra crunch.

5. Watch it bake. Usually it takes 15–20 minutes, but check it. Every oven is different.

6. Use oven mitts. The skillet will be super hot, so don’t forget to protect your hands.

7. Don’t overcook. You want the inside soft and moist, not dry.

8. Add butter on top. Even a little bit makes it taste amazing.

9. Serve right away. It tastes best when it’s warm and fresh from the oven.

10. Have fun! This recipe is simple and forgiving. Enjoy making it and don’t stress too much.

How to Store and Reheat Leftover Brenda Gantts Hot Water Cornbread Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore the crisp crust and warm the center.

FAQs on this Copycat Brenda Gantts Hot Water Cornbread Recipe

When you give this Brenda Gantts Hot Water Cornbread Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. How is hot water cornbread made?

From our experience, hot water cornbread is surprisingly simple! You mix self-rising cornmeal with boiling water to make a pourable batter, then ladle it into a super-hot skillet. The heat creates a crispy, golden crust while keeping the inside tender. It’s quick, easy, and absolutely delicious.

2. What’s the difference between regular cornbread and hot water cornbread?

Regular cornbread often uses eggs, milk, or buttermilk and is baked in a pan at a moderate temperature. Hot water cornbread, on the other hand, relies on boiling water and a smoking-hot skillet, which gives it a crispy exterior and a moist, dense interior. It’s a classic Southern texture that’s hard to beat!

3. Do you put egg in hot water cornbread?

Nope! We’ve made it countless times without eggs, and it turns out perfect every time. The boiling water does the magic-creating a tender interior while the skillet gives that satisfying crust. It’s one of the easiest cornbread recipes around.

4. Why is it called hot water cornbread?

It’s called hot water cornbread because the batter is mixed with boiling water instead of milk or eggs, and it’s cooked in a scorching hot skillet. That combination gives it its signature crisp exterior and soft, moist center.

5. Can I use regular cornmeal instead of self-rising cornmeal?

Yes! We’ve tried this, too. If using regular cornmeal, you’ll need to add a bit of baking powder and salt to get the same rise. There’s a video guide showing this method-it works just as well once you know the trick.

6. What kind of skillet is best for hot water cornbread?

A cast-iron skillet is our favorite because it heats evenly and creates that golden crust. But if you don’t have cast iron, any oven-safe skillet will work; it just may not crisp up quite as much.

7. How do I know when it’s done?

When the crust is golden brown and sizzling slightly, your cornbread is ready. From our experience, 15–20 minutes at 500°F usually does the trick. A little longer may be needed depending on your oven.

8. Can I make this ahead of time?

You can, but we’ve found it tastes best fresh from the skillet. If you need to store it, refrigerate in an airtight container and reheat in the oven for 5–10 minutes to restore the crust.

9. How do I get a really crispy crust?

Hot oil in a smoking-hot skillet is key. We always preheat the skillet with a little oil and sprinkle a touch of regular cornmeal before pouring in the batter. That instant sizzle creates a crust that’s to die for.

10. Can I add flavors or seasonings to it?

Absolutely! While the classic recipe is perfect as-is, we’ve added a pinch of sugar, herbs, or even shredded cheese at times. The batter is forgiving, and small tweaks can make it your own without losing that classic texture.

Brenda Gantts Hot Water Cornbread Recipe is a timeless Southern classic that’s as easy as it is delicious. With minimal ingredients and a simple technique, you can enjoy a perfectly crispy and moist cornbread any day. Don’t be intimidated by the process-give it a try, and let this comforting recipe become a staple in your kitchen.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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