Brenda Gantt Lacey Cornbread Recipe
Servings: 4
Calories: 150kcal
Ingredients
- 1 cup of fine cornmeal
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 cup of buttermilk
- 1 egg
- 2 tablespoons of vegetable oil or bacon grease
- Butter or oil for the skillet
Instructions
- Preheat Your Skillet: Begin by preheating your cast-iron skillet over medium-high heat. Add a generous amount of butter or oil to the skillet and let it get hot. The key to making Lacey Cornbread is to have a hot skillet that creates crispy edges.
- Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, salt, baking powder, and baking soda. Keep stirring to mix well these dry ingredients.
- Prepare the Wet Ingredients: In another bowl, whisk together the buttermilk, egg, and vegetable oil (or bacon greased if you prefer a richer flavor). Make sure the wet ingredients are thoroughly combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; you want to keep the batter light and airy.
- Cook Cornbread: Pour the batter into the hot skillet. You should hear a sizzle as the batter hits the pan, which means you're going to get those coveted crispy edges. Spread the batter out evenly, but don't worry if it doesn't completely cover the bottom of the skillet. The batter will spread as it cooks.
- Fry Until Crispy: Let the cornbread cook for about 4-5 minutes on one side, or until the edges are golden brown and crispy. Carefully flip the cornbread and cook for another 2-3 minutes on the other side. The cornbread should be cooked through with a crispy, lace-like texture around the edges.
- Serve and Enjoy: Once the cornbread is done, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil. Serve hot with a pat of butter or a drizzle of honey for an extra touch of sweetness.