If you’re looking for a Southern classic with a tender crumb and golden crust, this White Lily Cornbread is just what you need. Made with White Lily’s finely milled flour and cornmeal, this recipe is as authentic as it gets. Whether you’re serving it alongside a bowl of chili, a hearty stew, or just enjoying it with butter and honey, this cornbread is sure to be a crowd-pleaser.
Let’s bake some Southern magic!
White Lily Cornbread
Make this White Lily Cornbread! Light, fluffy, and golden, this Southern-style cornbread is a classic side for any meal, from chili to fried chicken
Ingredients
For the White Lily Cornbread
- 1 cup White Lily self-rising cornmeal
- 1/2 cup White Lily self-rising flour
- 1 tbsp sugar optional, for a slightly sweet cornbread
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 tbsp bacon grease or additional butter optional, for greasing the skillet
Optional Add-Ins
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños for heat
- 1/4 cup corn kernels for texture
Substitutions
- Dairy-Free: Use almond milk with a splash of vinegar instead of buttermilk.
- Gluten-Free: Substitute with gluten-free self-rising cornmeal and flour.
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Place a 9-inch cast-iron skillet in the oven to heat up.
Prepare the Batter
- In a large bowl, whisk together the White Lily self-rising cornmeal, self-rising flour, and sugar (if using).
- In a separate bowl, whisk together the buttermilk, egg, and vegetable oil (or melted butter).
- Gradually pour the wet ingredients into the dry ingredients, stirring just until combined.
- Do not overmix.
Heat the Skillet
- Carefully remove the hot skillet from the oven and add the bacon grease or butter, swirling it to coat the bottom and sides.
- Pour the cornbread batter into the skillet, spreading it evenly.