Brenda Gantt’s Lacy Cornbread Recipe

Today, I’m going to show you how to make Brenda Gantt’s Lacy Cornbread Recipe. It’s thin like paper, crispy around the edges, and full of tiny holes—just like lace. That’s why it’s called “lacy” cornbread.

Here’s a cozy memory. My husband was out working one day in the woods of Alabama. He stopped by a small house where an older lady was cooking. She had learned how to make this special cornbread from Brenda Gantt herself—y’all know Brenda, she’s known for good, simple food.

The lady invited my husband in for lunch and made this lacy cornbread for him. He loved it so much, he asked for the recipe. When he got home, he showed me how to make it just like she did.

And now, I’m going to show you. It’s easy, it’s crunchy, and it’s something the whole family will enjoy.

Why You Will Love This Copycat Recipe

This lacy cornbread recipe has become my go-to side dish for so many meals. The crispy texture and unique look make every dinner feel special. You can make it with just four simple things you probably have in your kitchen right now.

The batter comes together in minutes, and the cooking part is quick too. Each piece comes out different, with its own pattern of holes and crispy edges.

It’s not heavy like regular cornbread—it’s light and crunchy. Plus, it’s so much cheaper than buying fancy bread from the store. This recipe never fails me, and I know it won’t fail you either.

Brenda Gantt Lacy Cornbread Recipe Ingredients

• Fine-Ground Cornmeal (1 cup): Use extra-fine, water-ground cornmeal (like Adams Milling Company). It’s powdery and has no salt or baking powder. This makes the batter spread thin for lacy holes. Don’t use coarse cornmeal—it makes the bread dense.
• Salt (1/2 teaspoon): A good pinch or about 1/2 tablespoon of salt adds flavor to the cornbread. It brings out the natural corn taste without overpowering it. Table salt works best, but kosher salt is fine too.
• Cold Water (1 to 1 ½ cups): Cold water is what makes this recipe different from hot water cornbread. You mix it with the cornmeal to get a thin, runny batter, like thin gravy. The amount depends on your cornmeal, so add it slowly until it’s pourable but not too watery. This helps the batter spread in the skillet for that lacy look.
• Vegetable Oil (about ½ inch in skillet): You need enough oil to fry the cornbread in a skillet—about half an inch deep. I use vegetable oil because it’s neutral and heats evenly, giving the cornbread its crispy edges. Canola or peanut oil works too, but avoid oils with strong flavors like olive oil. The oil needs to be hot to make the batter sizzle and form those lacy holes.

Kitchen Equipment Needed

1. Cast Iron Skillet: A 10-inch cast iron skillet is best for even heating and crispy edges. If you don’t have one, a heavy-bottomed skillet works, but cast iron is ideal.
2. Mixing Bowl: A medium bowl to mix the cornmeal, salt, and water.
3. Spoon: A regular tablespoon for mixing the batter and dropping it into the skillet.
4. Paper Towels: For draining the fried cornbread to keep it crispy.
5. Tongs or Spatula: To flip the cornbread while frying.
6. Measuring Cup and Spoon: To measure the cornmeal, water, and salt accurately.

How To Make Brenda Gantt Lacy Cornbread

Step 1 | Heat Your Oil

Pour about half an inch of vegetable oil into your cast iron skillet. Heat it on medium-high until it’s hot but not smoking (around 6 on your stove dial). Let the oil get hot while you make your batter. The oil is ready when you drop a tiny bit of batter in and it sizzles right away.

Step 2 | Mix the Cornmeal and Salt

Add one cup of extra fine cornmeal in a bowl. Sprinkle in half a teaspoon of salt and stir to combine. Make sure the salt is evenly mixed with the cornmeal.

Step 3 | Add Cold Water Slowly

Take your bowl to the sink and turn on the cold water just a little. While stirring the cornmeal, slowly add small amounts of cold water. The mixture will look gummy at first—that’s normal. Keep adding water and stirring until it looks like thin pancake batter.

Step 4 | Get the Right Consistency

The batter should be runny but not too thin. It should pour easily but still have some thickness. If it’s too thick, add more cold water. If it’s too thin, add more cornmeal.

Step 5 | Test the Oil Temperature

Drop a small bit of batter into the hot oil. It should sizzle and bubble right away. If it doesn’t, the oil needs to get hotter. If it bubbles too fast and starts to burn, turn the heat down a little.

Step 6 | Pour the First Piece

Use a ladle to pour batter right in the center of the hot oil. Pour slowly and steadily in one spot. The batter will spread out into a thin, round shape on its own. You’ll start to see little holes forming—that’s the lace pattern.

Step 7 | Watch for Browning

Let the cornbread cook on one side until the edges turn golden brown. You’ll see small bubbles rise through the holes. This usually takes about 2–3 minutes depending on your oil’s heat.

Step 8 | Flip Carefully

Use a spatula to gently flip the cornbread. Be careful—it’s thin and fragile. Cook the other side until it’s golden brown too. This side usually cooks faster, so keep an eye on it.

Step 9 | Drain the Lacy Cornbread

Take the lacy cornbread out of the oil and place it on paper towels to drain. It should be crisp with holes all through like lace. Fry one piece at a time for the best texture.

Step 10 | Keep Making More and Serve

Continue frying one piece at a time until all the batter is used. Each piece will be a little different—that’s part of the charm. Serve hot while they’re still crispy.

Recipe Perfection Tips

• Oil temperature: Keep it medium-high. Too hot = burns. Too cool = soggy.
• Batter thickness: Aim for creamier than milk. Adjust with water/cornmeal as you go.
• Skillet size: Use 10-inch. Smaller skillets make thicker bread.
• Fry one at a time: Crowding the pan lowers the oil heat.
• No flipping early: Wait until edges brown or it’ll tear.

How To Store Leftover

Lacy cornbread tastes best when it’s fresh and hot, but you can save leftovers for later. Let the cornbread cool down completely before you store it. Put the pieces in a container with a tight lid or wrap them in foil.

They will stay good in the fridge for about 3 days. The cornbread will get soft when you store it, but you can make it crispy again.

To reheat, put the pieces on a baking sheet and warm them in a 350°F oven for about 5 minutes. You can also heat them in a toaster oven until they get crispy again. Don’t use the microwave because it will make them soggy.

I don’t recommend freezing lacy cornbread because it changes the texture too much and won’t be as good when you thaw it out.

What Goes Well With Brenda Gantt’s Lacy Cornbread

1. Pinto Beans – The crispy cornbread soaks up the bean juice perfectly and adds a nice crunch to every bite.
2. Vegetable Soup – Break the lacy cornbread into pieces and drop them right into your soup bowl for extra flavor.
3. Chili – Use pieces of the cornbread to scoop up your chili instead of using a spoon.
4. Fried Green Tomatoes – Both are crispy and fried, so they go together like peas and carrots.
5. Buttermilk – Some folks like to crumble their lacy cornbread into a glass of cold buttermilk for a quick snack.
6. Honey or Molasses – Drizzle a little sweetness on top for a simple dessert or breakfast treat.
7. Greens and Ham – The cornbread is perfect for soaking up the pot liquor from cooked collard greens.
8. Fried Fish – Serve alongside catfish or any fried fish for a true Southern meal that everyone will love.

Brenda Gantt’s Lacy Cornbread Recipe FAQs

1. Why is my lacy cornbread not getting holes?

Your cornmeal might be too coarse, or your batter might be too thick. You need extra-fine cornmeal for this recipe to work right. Regular cornmeal won’t make the lacy holes because it’s too heavy.

Also, make sure your batter is thin enough to spread out in the oil. It should look like thin pancake batter, not thick like cake batter.

If your oil isn’t hot enough, the batter won’t bubble and form holes either. Test the oil by dropping a small bit of batter in first.

2. Can I make this cornbread ahead of time?

Lacy cornbread is best when you eat it right after making it. It gets soft when it sits around, so I don’t recommend making it ahead of time. You can mix the dry ingredients together and have them ready, but wait to add the water until you’re ready to cook.

The whole process only takes about 15 minutes, so it’s quick enough to make fresh when you need it.

3. What if I don’t have a cast iron skillet?

You can use any heavy-bottomed skillet, but cast iron works best because it heats evenly and stays hot. A regular frying pan will work, but you might need to adjust the heat more often.

Make sure your pan is at least 10 inches wide so the cornbread has room to spread out. The oil depth is more important than the type of pan.

You need about half an inch of oil to fry the cornbread properly and get those crispy edges.

4. How do I know when the oil is the right temperature?

Drop a tiny bit of batter into the oil. If it sizzles and bubbles right away, your oil is ready. If nothing happens, the oil needs to get hotter. If it bubbles too fast and starts to turn brown quickly, turn the heat down a little.

The oil should be hot enough to make the batter sizzle but not so hot that it burns before the cornbread cooks through. Most stoves work well on medium-high heat, but every stove is different.

5. Why does my lacy cornbread fall apart when I flip it?

The cornbread might not be cooked enough on the first side, or you might be flipping it too hard. Let it cook until the edges are golden brown and set before you try to flip it. Use a thin spatula and be gentle. The cornbread is delicate because it’s so thin.

If it tears a little, don’t worry – it will still taste great. Make sure your spatula gets all the way under the cornbread before you flip it over.

6. Why is my cornbread not crispy?

If it’s soft or oily, the oil may not have been hot enough. Always test the oil with a drop of batter. It should sizzle right away. Also, don’t cover the skillet while cooking—it traps steam and softens the bread.

If you love simple, crispy food made the old-fashioned way, you’ve got to try Brenda Gantt’s Lacy Cornbread Recipe. It’s quick, easy, and full of Southern charm.

I hope this recipe brings as much joy to your kitchen as it does to mine.