White Lily Cornbread Recipe: 5 Easy Steps for Perfect Flavor
Make the best White Lily Cornbread with this easy Southern recipe! Light, fluffy, and buttery, it's the perfect side dish for chili, BBQ, or casseroles. Ready in just 30 minutes, this cornbread pairs beautifully with your favorite Southern comfort foods.
Equipment
- Mixing bowl
- Whisk
- Cast-iron skillet or baking dish
- Measuring cups & spoons
- Oven
Ingredients
Essential Ingredients:
- 1 ½ cups White Lily Self-Rising Cornmeal
- ½ cup all-purpose flour
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 tablespoon sugar optional
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Add-Ins:
- ½ cup shredded cheddar cheese for a cheesy twist
- ¼ cup diced jalapeños for heat
- ½ cup cooked crumbled bacon for smoky flavor
- 2 tablespoons honey for a touch of sweetness
Substitutions:
- No buttermilk? Use 1 ¼ cups milk + 1 tablespoon vinegar let sit 5 minutes.
- Want gluten-free? Swap all-purpose flour for gluten-free flour or use 100% White Lily cornmeal.
- No butter? Use vegetable oil instead.
Instructions
Step 1: Preheat the Oven & Prepare the Skillet
- 1️⃣ Preheat oven to 425°F (218°C).
- 2️⃣ If using a cast-iron skillet, place it in the oven for 5 minutes with 1 tablespoon butter or bacon grease to preheat.
- 3️⃣ If using a baking dish or muffin tin, grease with butter or cooking spray.
Step 2: Mix the Dry Ingredients
- 4️⃣ In a large mixing bowl, whisk together:
- White Lily self-rising cornmeal
- All-purpose flour
- Baking soda
- Salt
- Sugar (if using)
Step 3: Combine the Wet Ingredients
- 5️⃣ In a separate bowl, whisk together:
- Buttermilk
- Eggs
- Melted butter
- 6️⃣ Slowly pour the wet ingredients into the dry ingredients, stirring gently until combined. Do not overmix!
Step 4: Add Optional Mix-Ins (If Using)
- 7️⃣ If adding cheese, jalapeños, or bacon, gently fold them into the batter.
Step 5: Bake to Golden Perfection
- 8️⃣ Pour batter into the preheated skillet or baking dish, spreading evenly.
- 9️⃣ Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- 🔟 If using a muffin tin, bake for 15-18 minutes.
Step 6: Cool & Serve
- 1️⃣1️⃣ Let cornbread rest for 5-10 minutes before slicing.
- 1️⃣2️⃣ Brush with melted butter for extra flavor.
- 1️⃣3️⃣ Serve warm with honey, butter, or alongside your favorite dish.
Notes
✅ Make it Crispy: Bake in a preheated cast-iron skillet for a crispy crust.
✅ Make it Moist: Use buttermilk instead of regular milk for a richer flavor.
✅ Sweet or Savory? Adjust sugar and mix-ins to your taste.
✅ Storage Tips:
✅ Make it Moist: Use buttermilk instead of regular milk for a richer flavor.
✅ Sweet or Savory? Adjust sugar and mix-ins to your taste.
✅ Storage Tips:
- Store at room temperature for 2 days in an airtight container.
- Refrigerate for up to 5 days.
- Freeze slices for up to 3 months—reheat in the oven or microwave.