White Lily Cornbread Recipe
Savor Southern bliss with this White Lily Cornbread Recipe! Crispy on the outside, moist inside, it’s ready in just 35 minutes using a cast iron skillet. Perfect with chili or a drizzle of honey, this easy classic brings comfort to any table.
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
Tips
- 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)