Cornbread And Soup Learn By Brenda Gantt | Cooking WIth Brenda Gantt | Brenda Gantt Recipes 2022
Brenda Gantt, the Southern culinary maven, has taken YouTube by storm with her channel “Cooking With Brenda Gantt.” In her beloved video “Cornbread and Soup Learn,” Brenda shares her passion for traditional Southern cuisine. With each step, she weaves heartwarming stories of her family and childhood memories, making viewers feel like part of her culinary journey. Brenda’s simple yet elegant approach to cooking has created a global community of food enthusiasts who appreciate her authentic recipes. Through channels like Brenda’s, YouTube continues to preserve and celebrate the rich culinary heritage that brings people together through the love of food.
“Cornbread and Soup” is a delightful and heartwarming combination of flavors, deeply rooted in Southern cuisine. This comforting dish, cherished for generations, brings together the rich, crumbly texture of cornbread with a flavorful, hearty soup. In this recipe, we will guide you through the process of creating this soul-soothing dish step by step, inspired by the traditional methods of Brenda Gantt’s “Cooking With Brenda Gantt” YouTube channel.
Ingredients:
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar (optional for a slightly sweet cornbread)
1 cup buttermilk (or regular milk)
1/4 cup vegetable oil
1 large egg
For the Soup:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1 can (14 oz) diced tomatoes
4 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 cup cooked and shredded chicken (optional for a chicken soup version)
Instructions:
Preparing the Cornbread:
a. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
b. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using).
c. In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
d. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
e. Pour the cornbread batter into the prepared baking dish and spread it evenly.
f. Bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
g. Remove the cornbread from the oven and let it cool slightly before serving.
Preparing the Soup:
a. In a large pot, heat the olive oil over medium heat.
b. Add the chopped onions and sauté until translucent, about 2-3 minutes.
c. Stir in the minced garlic and cook for another 30 seconds until fragrant.
d. Add the diced celery and carrots, and cook for an additional 3-4 minutes until slightly softened.
e. Pour in the diced tomatoes and chicken or vegetable broth. Stir in the bay leaf, dried thyme, paprika, salt, and black pepper.
f. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes to allow the flavors to meld.
g. If you are making a chicken soup version, add the cooked and shredded chicken during the last 5 minutes of cooking.
h. Taste the soup and adjust seasoning if needed.
Serving:
To serve the “Cornbread and Soup,” ladle the warm and comforting soup into bowls. Cut the cornbread into squares and serve it alongside the soup. The crumbly texture of the cornbread complements the savory and flavorful soup, making it a truly delightful meal.
Conclusion:
“Cornbread and Soup” is a classic Southern dish that embodies the essence of comfort and nourishment. With Brenda Gantt’s traditional approach and heartwarming storytelling, preparing t
