Brenda Gantt’s Hot Water Cornbread Recipe
Have you ever been really hungry with almost nothing in your kitchen? That’s exactly what happened to me before I discovered Brenda Gantt’s Hot Water Cornbread Recipe on her YouTube channel.
I was amazed how she made something so good with just three things! One day, I was really hungry and had almost nothing in my kitchen. Just some cornmeal and water – that’s it!
I remembered how Brenda heated up her old skillet real hot, added some oil, and made the most amazing cornbread. It was crispy on the outside and soft inside. The good thing is that you just need 3 simple ingredients: cornmeal, hot water, and a little oil.
This Brenda Gantt’s Hot Water Cornbread Recipe is so easy that even my 10-year-old nephew can make it. You don’t need fancy tools or lots of ingredients.
Just mix cornmeal with really hot water until it looks like thick milk. Then pour it into a hot skillet with oil. That’s it!
The smell when it’s cooking will make your whole house feel cozy. I love eating it hot with butter or pepper jelly. Sometimes I even put syrup on it for breakfast – it’s that good!
Why You Will Love This Copycat Recipe
You will love this recipe because it’s super simple and tastes amazing every time. I make it at least twice a week now because it’s so simple and tasty. You can have fresh cornbread ready in just 20 minutes from start to finish.
The texture is what makes this special – crispy edges that crunch when you bite them, but the inside stays soft and fluffy. I’ve tried many cornbread recipes over the years, but none compare to this one.
You can make it with ingredients you probably already have in your kitchen right now. Plus, it costs less than a dollar to make a whole batch that feeds four people easily.
Brenda Gantt Hot Water Cornbread Recipe Ingredients
- Self-Rising White Cornmeal (2 scoops or 2 cups): I use White Lily self-rising cornmeal, just like Brenda. This cornmeal already has salt and baking powder in it, which helps the cornbread puff up a little and taste just right. If you don’t have self-rising cornmeal, you can use regular cornmeal and add 1 tsp of baking powder and ½ tsp of salt.
- Hot Water (¾ cup to 1 cup): Hot water helps activate the cornmeal and creates the right texture for the batter. Cold water won’t give you the same results. You’ll add the water slowly while stirring until you get the right consistency.
- Corn Oil or Olive Oil (1 cup per skillet section): Miss Brenda prefers olive oil but uses corn oil when she’s out. Both work great for this recipe. The oil needs to be enough to cover the bottom of each section of your skillet.
- Butter (2 tablespoons, for serving): Butter on top makes everything better. I put a little bit on each piece while it’s still hot so it melts in. You can skip it, but it really adds flavor and softness.
Required Kitchen Tools
Here’s what you’ll need to make Brenda Gantt’s Hot Water Cornbread:
- Mixing bowl
- Measuring cups
- Wooden spoon or rubber spatula
- Small pot (for boiling water)
- Cast-iron skillet or cornbread mold
- Oven mitts
- Plate or cooling rack
- Spoon or ladle (for pouring batter)
How To Make Brenda Gantt Hot Water Cornbread
Step 1 | Preheat Your Oven
Turn your oven to 500°F and let it heat up while you get everything ready. This high heat is what makes the cornbread crispy on the outside.
Step 2 | Heat your oil in the skillet
Add about 2 teaspoons of olive or corn oil to each section of your cast-iron or divided cornbread skillet. If you’re using a regular skillet, use enough oil to coat the bottom well. Put the skillet on your stove over high heat. Let the oil heat until it just starts to smoke a little. This makes sure you get that crispy crust. Be careful not to let it smoke too much – you want it hot but not burning.
Step 3 | Boil the Water
In a small pot, heat about ¾ to 1 cup of water until it’s almost boiling. You’ll see little bubbles forming around the edges. This hot water will help bring the cornmeal batter together smoothly. Keep it hot but don’t let it boil over.
Step 4 | Mix the Batter
Put 2 cups of White Lily self-rising cornmeal in your mixing bowl. Slowly add the hot water, starting with ¾ cup. Stir it gently as you pour. The batter should look like thick buttermilk when you’re done. If it’s too thick, add a little more hot water. If it’s too thin, add a bit more cornmeal. Don’t mix it too much – just enough to bring it together. The batter should pour easily but not be watery.
Step 5 | Pour the Batter
Once your oil is hot and smoking just a little, carefully pour a scoop of batter into each section of the skillet. If you’re using a single skillet, pour all the batter in at once. You should hear a good sizzle when the batter hits the hot oil – this means your crust is forming! The batter will spread out on its own, so don’t worry about making it perfect.
Step 6 | Bake the Cornbread
Put the skillet in your hot oven on the middle rack. Bake for 10 to 15 minutes, until the cornbread turns golden brown and gets crispy on the edges. It should sound a little hollow when you tap it, and a toothpick stuck in the middle should come out clean. Don’t open the oven door too much while it’s cooking – this can make the temperature drop.
Step 7 | Cool and Remove
Take the skillet out of the oven using your oven mitts. Let the cornbread sit for a couple of minutes to cool down a bit. Then gently remove each piece and put them on a plate or cooling rack. They should come out easily if you used enough oil. If they stick a little, just use a butter knife to help them along.
Step 8 | Serve Warm
Serve your hot water cornbread while it’s still warm with a pat of butter. That’s when it tastes the best – crispy outside and soft inside, just like Brenda Gantt makes it!
Recipe Perfection Tips
- Make sure your oil is really hot before adding the batter – this creates the crispy crust
- Don’t overmix the batter – just stir until it comes together
- The batter should be thick but pourable, like buttermilk
- Use a cast-iron skillet if you have one – it holds heat better
- Let the cornbread rest for 2-3 minutes before removing from the skillet
- If your cornbread is too thick, add more hot water one tablespoon at a time
- For extra flavor, add a pinch of sugar to the batter
Leftover Storage Tips
I have to be honest – there are rarely any leftovers when I make this cornbread! But if you do have some left over, here’s how to store it properly. Let the cornbread cool completely first, then wrap each piece in plastic wrap or put them in an airtight container.
They’ll stay fresh on your counter for about 2 days. If you want to keep them longer, put them in the fridge for up to a week. To reheat, just pop them in a toaster or warm oven for a few minutes until they’re crispy again.
You can also freeze the cornbread for up to 3 months. Wrap each piece individually in plastic wrap, then put them all in a freezer bag.
When you want to eat them, thaw at room temperature and reheat in the oven at 350°F for about 10 minutes. The texture might be a little different after freezing, but they’ll still taste good.
What Goes Well With Brenda Gantt’s Hot Water Cornbread
This cornbread goes with so many things! I love eating it with chili or soup because it soaks up all the good flavors. It’s also perfect with barbecue – the sweetness of the corn balances out smoky meat really well.
For breakfast, I put butter and honey on it, or sometimes even maple syrup. It tastes like a pancake but better! I also serve it with fried chicken, green beans, and mashed potatoes for a real Southern meal.
Sometimes I make it when we have leftover beans or greens because it helps fill everyone up. The cornbread is also great with eggs in the morning, or you can crumble it up and put it in a glass of cold milk for a simple snack.
During summer, I like to eat it with fresh tomatoes and a little salt – it reminds me of being a kid at my grandmother’s house.
Brenda Gantt’s Hot Water Cornbread Recipe FAQs
Yes, you can use yellow cornmeal, but the taste and texture will be slightly different. White cornmeal gives a milder, softer bite while yellow has a stronger corn flavor. Make sure it’s self-rising or add baking powder and salt if it’s plain.
You can! Just fry the batter in hot oil over medium-high heat in a skillet. Flip once the bottom is crispy and brown. It won’t be exactly like baked, but still very tasty.
It could be the batter was too dry or not mixed well. Make sure to use hot water and mix just enough to get a thick, pourable batter. Also, let it cool for a minute before removing it from the skillet.
The oil is ready when it just starts to smoke lightly. You can also drop in a tiny bit of batter — if it sizzles right away, it’s good to go.
Brenda Gantt’s Hot Water Cornbread Recipe
Ingredients
Equipment
Method
- Preheat Your Oven: Turn your oven to 500°F and let it heat up while you get everything ready. This high heat is what makes the cornbread crispy on the outside.
- Heat your oil in the skillet: Add about 2 teaspoons of olive or corn oil to each section of your cast-iron or divided cornbread skillet. If you’re using a regular skillet, use enough oil to coat the bottom well. Put the skillet on your stove over high heat. Let the oil heat until it just starts to smoke a little. This makes sure you get that crispy crust. Be careful not to let it smoke too much – you want it hot but not burning.
- Boil the Water: In a small pot, heat about ¾ to 1 cup of water until it’s almost boiling. You’ll see little bubbles forming around the edges. This hot water will help bring the cornmeal batter together smoothly. Keep it hot but don’t let it boil over.
- Mix the Batter: Put 2 cups of White Lily self-rising cornmeal in your mixing bowl. Slowly add the hot water, starting with ¾ cup. Stir it gently as you pour. The batter should look like thick buttermilk when you’re done. If it’s too thick, add a little more hot water. If it’s too thin, add a bit more cornmeal. Don’t mix it too much – just enough to bring it together. The batter should pour easily but not be watery.
- Pour the Batter: Once your oil is hot and smoking just a little, carefully pour a scoop of batter into each section of the skillet. If you’re using a single skillet, pour all the batter in at once. You should hear a good sizzle when the batter hits the hot oil – this means your crust is forming! The batter will spread out on its own, so don’t worry about making it perfect.
- Bake the Cornbread: Put the skillet in your hot oven on the middle rack. Bake for 10 to 15 minutes, until the cornbread turns golden brown and gets crispy on the edges. It should sound a little hollow when you tap it, and a toothpick stuck in the middle should come out clean. Don’t open the oven door too much while it’s cooking – this can make the temperature drop.
- Cool and Remove: Take the skillet out of the oven using your oven mitts. Let the cornbread sit for a couple of minutes to cool down a bit. Then gently remove each piece and put them on a plate or cooling rack. They should come out easily if you used enough oil. If they stick a little, just use a butter knife to help them along.
- Serve Warm: Serve your hot water cornbread while it’s still warm with a pat of butter. That’s when it tastes the best – crispy outside and soft inside, just like Brenda Gantt makes it!
This Brenda Gantt’s Hot Water Cornbread Recipe is one of the easiest and tastiest recipes I’ve ever made. It brings comfort and flavor to the table without needing much at all.
Try it today and taste that homemade goodness for yourself. You’ll love how simple and cozy it feels — just like home.
