White Lily Cornbread Recipe
This White Lily Cornbread Recipe is a quick and easy way to make a delicious cornbread with a light, fluffy texture and a golden crust. Ideal for pairing with southern-inspired meals, this cornbread is a must-have at the dinner table, whether served with chili, fried chicken, or just a pat of butter and honey.
Equipment
- 8-inch square baking dish or cast-iron skillet
- Mixing bowls
- Whisk
Ingredients
- 1 cup White Lily self-rising flour
- 1 cup Cornmeal
- 1/4 cup Granulated sugar Optional adjust sweetness to taste
- 1/2 teaspoon Salt
- 1 cup Milk
- 2 large Eggs
- 1/4 cup Unsalted butter Melted
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Grease or line an 8-inch square baking dish or a cast-iron skillet.
- Mix Dry Ingredients: In a large mixing bowl, combine White Lily self-rising flour, cornmeal, sugar (if using), and salt. Stir well to evenly distribute the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, and melted butter until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined. Be cautious not to overmix.
- Pour and Bake: Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool slightly before slicing and serving. Enjoy warm with butter, honey, or your favorite toppings!
Notes
- Adjust sweetness: Depending on your preference, you can modify the sugar content for a more savory or sweeter cornbread.
- Substitute butter: Use oil for a dairy-free alternative or for a slightly different flavor.
- Add-ins: Feel free to add jalapeños, cheese, or bacon bits for a unique twist on your cornbread.
