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White Lily Cornbread Recipe

White Lily Cornbread Recipe

A classic Southern cornbread recipe made with White Lily self-rising cornmeal, creating a light, fluffy, and buttery texture with a crisp golden crust. Perfect as a side dish for any meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American, Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup White Lily self-rising cornmeal
  • ½ cup all-purpose flour
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter plus extra for greasing the skillet
  • 1 tablespoon sugar optional, for a slightly sweet version
  • ½ teaspoon salt
  • 1 teaspoon baking powder only if using regular cornmeal instead of self-rising

Equipment

  • Cast-iron skillet (for a crispy crust)
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven

Method
 

  1. Preheat the oven to 425°F (220°C). Place a cast-iron skillet in the oven with 1 tablespoon of butter to preheat for 5 minutes.
  2. In a mixing bowl, whisk together the White Lily self-rising cornmeal, flour, salt, and sugar (if using).
  3. In another bowl, beat the egg and mix with the buttermilk and melted butter.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon. Do not overmix; just combine until smooth.
  5. Carefully remove the hot skillet from the oven and pour the batter into it. You should hear a slight sizzle; this creates a crispy crust!
  6. Bake for 20-25 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
  7. Let it rest for 5 minutes, then slice and serve warm with butter, honey, or jam.

Notes

  • For sweeter cornbread, add 2 tablespoons of honey or maple syrup.
  • To achieve the crispiest crust, always preheat the skillet with butter or oil before adding the batter.
  • Gluten-Free Version: Use White Lily gluten-free cornmeal and substitute all-purpose flour with a gluten-free 1:1 baking flour.
  • Dairy-Free Option: Substitute buttermilk with almond milk + 1 tablespoon of lemon juice and use coconut oil instead of butter.
White Lily Cornbread Recipe
White Lily Cornbread Recipe
This White Lily Cornbread Recipe is a foolproof, Southern-style classic that is crispy outside, soft inside, and full of flavor. Serve it alongside chili, BBQ, or enjoy it for breakfast with honey butter. Let us know how you make it your own! 😊
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