Cornbread is a Southern treasure, and the White Lily Cornbread Recipe: Southern Bliss in 35 Min delivers it perfectly—crisp on the outside, moist inside. With White Lily’s self-rising cornmeal mix, buttermilk, and a hot cast iron skillet, you’ll have this classic ready in just 35 minutes. Whether you’re new to baking or a pro, this guide breaks it down simply, so you can enjoy authentic flavor fast.
Table of Contents
What Makes White Lily Cornbread Special?
White Lily’s self-rising cornmeal mix is the secret here. It’s finely milled, blending cornmeal, flour, leavening, and salt for a light, even texture. Unlike coarser mixes, it ensures your cornbread bakes smoothly every time.
This recipe’s Southern charm comes from tradition. Baked in a cast iron skillet, it gets that golden, crunchy edge you crave. Plus, it’s flexible—toss in cheese or jalapeños for a fun twist!
Ingredients You’ll Need for White Lily Cornbread
Ready to start? Here’s what you’ll need for this recipe, which serves eight:
- 2 cups White Lily Self-Rising Cornmeal Mix – The key ingredient.
- 1 ½ cups buttermilk – For moisture and tang (or 1 ¼ cups milk).
- 1 large egg – Holds it all together.
- ¼ cup vegetable oil – Keeps it soft.
- 1 teaspoon all-vegetable shortening – Greases the skillet.
- 1–2 tablespoons sugar (optional) – Adds a sweet touch if you want.
No buttermilk? Stir 1 tablespoon vinegar or lemon juice into 1 cup milk and wait 5 minutes. It’s an easy fix!
Step-by-Step Instructions for Perfect Cornbread
The White Lily Cornbread Recipe: Southern Bliss in 35 Min is simple to follow. Here’s how to nail it.
Preheat and Prep Your Skillet
Set your oven to 425°F. Add 1 teaspoon shortening to an 8-inch cast iron skillet and heat it in the oven for 5 minutes. This step creates that crispy base.
Mix the Batter
Whisk the egg in a medium bowl. Add the cornmeal mix, buttermilk, oil, and sugar (if using). Stir until just blended—lumps are fine! Overmixing toughens it up.
Bake and Cool
Take the hot skillet out, tilt to spread the melted shortening, and pour in the batter. Cook in the oven for 25–30 minutes until a toothpick inserted shows no batter. Cool for 20 minutes before cutting.
Why Use a Cast Iron Skillet?
A cast iron skillet is a game-changer. It heats evenly, giving you that signature crunchy crust. The preheated pan starts cooking the batter right away, sealing in flavor.
Don’t have one? Use an 8-inch baking dish or muffin tin instead. Muffins need about 22 minutes at 375°F—still delicious!
Tips for the Best White Lily Cornbread
Want top-notch results? Try these pointers:
- Avoid overmixing – Stop when it’s combined to keep it tender.
- Rest the batter – Let it sit 15 minutes for a better rise.
- Check doneness – A clean toothpick means it’s ready.
- Tweak the sugar – Skip it for savory or add a bit for sweetness.
Spread melted butter on top after baking to enhance the flavor.
How to Serve White Lily Cornbread
This cornbread fits any meal. Here are some ideas:
- Savory sides – Pair with chili, stews, or fried chicken.
- Breakfast boost – Add bacon and honey for a morning treat.
- Quick snack – Spread with butter or jam.
What’s for dinner? It’s heavenly with a warm bowl of chili!
Variations to Spice Up Your Cornbread
Love the basics but want more? Try these add-ins:
- Cheese – Mix in ½ cup shredded cheddar for gooey goodness.
- Jalapeños – Add 2 tablespoons diced peppers for a kick.
- Bacon – Stir in ¼ cup crumbled bacon for smoky depth.
- Corn – Toss in ½ cup kernels for texture.
Cheese and jalapeños together? That’s a bold combo for any occasion.
Storing and Reheating Your Cornbread
Got leftovers? Here’s how to keep them fresh:
- Room temp – Store in an airtight container for 2 days.
- Fridge – Seal it up for up to 1 week.
- Freezer – Wrap slices and freeze for 3 months.
Reheat in the oven at 350°F for 10–15 minutes, or microwave for 20 seconds with a damp paper towel.
Nutritional Facts About White Lily Cornbread
Each slice (1/8 of the recipe) has about 210 calories, per Insanely Good Recipes. It’s balanced with fat from oil and carbs from cornmeal.
For a lighter version, use low-fat milk or cut the oil to 2 tablespoons. The full recipe’s worth it, though!
The History Behind Cornbread and White Lily
Cornbread traces back to Native American cornmeal dishes. By the 1800s, it was a Southern must-have, baked over fires in skillets.
White Lily, launched in 1883 in Tennessee, perfected the mix. Its fine grind and self-rising formula make it a modern classic.
Common Mistakes to Avoid
Even easy recipes have traps. Watch out for these:
- Overmixing – It makes the texture rubbery.
- Cold skillet – You’ll miss the crisp edge.
- Underbaking – A wet center won’t slice well.
Set a timer for 25 minutes and check—it’s foolproof.
White Lily Cornbread vs. Other Recipes
Compared to Jiffy, which is sweeter, White Lily stays light and true to Southern roots. Bisquick’s version is more biscuit-like, while White Lily highlights cornmeal.
The self-rising mix cuts prep time versus scratch recipes. It’s tradition made easy.
Where to Find White Lily Cornmeal Mix
Look for it at Southern grocery stores like Kroger or Walmart, or order online from Amazon or White Lily’s site. A 2-pound bag runs $3–5.
Call your local store to confirm stock—it saves time!
Frequently Asked Questions
Can I Make White Lily Cornbread Without Buttermilk?
Yes, you can! Combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it rest for 5 minutes to thicken. Use 1 ¼ cups of this instead of 1 ½ cups buttermilk.
How Do You Get a Crispy Crust on White Lily Cornbread?
Preheat your cast iron skillet with 1 teaspoon shortening at 425°F for 5 minutes. Pour the batter into the hot skillet for that perfect crispy crust.
Is White Lily Cornbread Sweet or Savory?
It’s savory by default, with no sugar for a true Southern taste. Add 1–2 tablespoons of sugar if you want a sweeter version.
Can You Freeze White Lily Cornbread?
Absolutely! Encase individual pieces in plastic wrap and foil, then store in the freezer for up to 3 months. Reheat at 350°F for 10–15 minutes.
Can I Skip the Egg?
Yes! Use ¼ cup applesauce or a flax egg (1 tablespoon flaxseed + 3 tablespoons water). It’ll be softer but still tasty.
Is It Gluten-Free?
No, White Lily’s mix has wheat flour. Use pure cornmeal and gluten-free leavening for a gluten-free option.
Why You’ll Love This Recipe
The White Lily Cornbread Recipe: Southern Bliss in 35 Min is quick, tasty, and foolproof. It’s 10 minutes to prep, uses everyday ingredients, and wows every time.
That crispy-moist combo? Pure comfort in every bite.
Conclusion: Bake Your Own Today
This White Lily Cornbread Recipe: Southern Bliss in 35 Min brings Southern warmth to your kitchen fast. With a skillet’s crisp magic and a fluffy center, it’s a winner. Use these tips and variations to make it yours.
Try it today and share your thoughts below. Enjoy!
White Lily Cornbread Recipe
Ingredients
- 2 cups White Lily Self-Rising Cornmeal Mix
- 1 ½ cups buttermilk or 1 ¼ cups milk
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon all-vegetable shortening
- 1 –2 tablespoons sugar optional, for sweetness
Instructions
- Preheat Oven and Skillet: Set your oven to 425°F (220°C). Place 1 teaspoon of shortening in an 8-inch cast iron skillet and heat it in the oven for 5 minutes until melted and hot.
- Mix the Batter: In a medium bowl, whisk the egg. Add the White Lily cornmeal mix, buttermilk, vegetable oil, and sugar (if using). Stir until just combined—lumps are okay; don’t overmix.
- Prepare to Bake: Carefully remove the hot skillet from the oven. Tilt it to spread the melted shortening evenly, then pour the batter into the skillet.
- Bake: Cook in the oven for 25–30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Let the cornbread cool in the skillet for 20 minutes before slicing into 8 wedges. Serve warm with butter, honey, or your favorite dish.
Notes
- Avoid Overmixing: Stir just until blended to keep the texture light and tender.
- Crispy Crust Secret: Preheat the skillet for that perfect crunch—don’t skip this step!
- Buttermilk Substitute: No buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes.
- Cheesy Cornbread: Add ½ cup shredded cheddar to the batter.
- Spicy Kick: Stir in 2 tablespoons diced jalapeños.
- Bacon Bliss: Mix in ¼ cup crumbled cooked bacon.
- Calories: 210 kcal
- Total Fat: 10g (15% DV)
- Saturated Fat: 2g (10% DV)
- Cholesterol: 25mg (8% DV)
- Sodium: 400mg (17% DV)
- Total Carbohydrates: 26g (9% DV)
- Dietary Fiber: 2g (8% DV)
- Sugars: 2g (includes optional sugar)
- Protein: 4g (8% DV)
