White Lily Cornbread Recipe

This is a soft and crunchy White Lily Cornbread, made with White Lily Self-Rising Cornmeal Mix and a few other simple ingredients.

It’s been a long time since I shared a cornbread recipe. My last one was months ago, which was the No Egg Cornbread. To be honest, I didn’t even make it for the family, not because I didn’t love it, but because no one seemed to ask for it. So, you can tell that cornbread isn’t a popular choice in my home.

Cornbread was a favorite choice when I was a kid. I still make it the old classic way (my granny’s way). This time, I made it using a cornmeal that I saw many people praise.

I used the White Lily Self-Rising Cornmeal Mix, which made the cornbread light, and the taste was good, not perfect, but still really good to enjoy.

What is White Lily Cornbread?

White Lily Cornbread is an easy cornbread made using the White Lily Brand, I used their Self-Rising Cornmeal Mix, which is known for its soft, milled texture. Also, I used buttermilk, eggs, and butter or oil. The White Lily cornmeal mix helps make the cornbread lighter than other brands, thanks to its fine grind and self-rising ingredients, which include baking powder and salt. The taste is sweet with a nice softness that makes it a perfect side for lots of meals.

Ingredients

• 2 cups White Lily Self-Rising Cornmeal Mix
• 1 ¼ cups buttermilk
• ¼ cup vegetable oil or melted butter
• 1 large egg
• 1 tablespoon sugar (optional)

Kitchen Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Cast-iron skillet or baking pan
• Measuring cups and spoons
• Oven mitts
• Toothpick for testing doneness

How to Make White Lily Cornbread?

Step 1:

Turn on the oven to 425°F (220°C). If you have a heavy pan (I used a cast-iron skillet), put it in the oven to get hot.

Step 2:

In a big bowl, mix the dry stuff: the cornmeal and sugar (if you’re using sugar of course). Stir them together well.

Step 3:

In another bowl, mix the wet stuff: buttermilk, egg, and oil or butter. Stir until it’s all smooth.

Step 4:

Now, Pour the wet mix into the dry mix. Stir until it’s just mixed.

Step 5:

Pour the batter into the hot pan and Bake for 20–25 minutes until the top turns a beautiful golden brown. After it is cooked, let it cool a little, and then enjoy.

Some Tips!

• I always Put the skillet in the oven while it heats up, so I can get a crispy crust on the bottom of my cornbread.
• Stir the wet and dry ingredients just enough to combine them. and remember that Too much mixing will make the cornbread tough which I don’t like.
• Before pouring in the batter, make sure to grease the pan with oil so the cornbread doesn’t stick.
• I love to use cast-iron skillet as for me is the best for cornbread because it gets really hot and helps make the outside crispy.
• Some people like a little sweetness in their cornbread. You can add a tablespoon of sugar if you want a hint of sweetness.

How to Store Leftover?

If you have leftover cornbread, wrap it up tight in plastic or put it in a container with a lid. You can leave it on the counter for two days or put it in the fridge for up to four days.

What to Eat with White Lily Cornbread?

White Lily Cornbread is like any other classic cornbread that pairs delicious with so many dishes, My always first option to have with is a hearty bowl of chili with different flavors, where the soft sweetness of the cornbread balances the spicy flavors of the chili. It’s also great to have it with a warm, creamy bowl of chicken soup, or serve it with collard greens and ham for a traditional Southern combo. If you want to have it for breakfast, you can enjoy it with scrambled egg or Rice Paper Omelette, or even drizzle some honey on top and pair it with buttered grits.

FAQ

Can I use regular cornmeal instead of White Lily?

White Lily cornmeal is lighter, if you want to use a different cornmeal, you can, but the texture might be a bit different.

Can I make this recipe gluten-free?

Yes, you’ll need to use a gluten-free cornmeal mix. Be sure to check that all other ingredients are gluten-free as well.

How do I get a crispy crust?

The best way to get a crispy crust is to preheat your cast-iron skillet in the oven before pouring in the batter.

Can I add extras like cheese or jalapeños?

You can mix in some shredded cheese, chopped jalapeños, or even corn kernels to customize your cornbread.

Conclusion

White Lily Cornbread is a simple delicious addition to any meal. I used the White Lily brand to give the cornbread a light texture. Try it out, share the recipe with your friends and family, and be sure to subscribe to my blog for more Cornbread recipes with different versions.