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white lily cornbread recipe
Annie Graves

White Lily Cornbread

4.82 from 11 votes
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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

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.

Method
 

Preheat the Oven
  1. Preheat your oven to 425°F (220°C).
  2. Place a 9-inch cast-iron skillet in the oven to heat up.
Prepare the Batter
  1. In a large bowl, whisk together the White Lily self-rising cornmeal, self-rising flour, and sugar (if using).
  2. In a separate bowl, whisk together the buttermilk, egg, and vegetable oil (or melted butter).
  3. Gradually pour the wet ingredients into the dry ingredients, stirring just until combined.
  4. Do not overmix.
Heat the Skillet
  1. Carefully remove the hot skillet from the oven and add the bacon grease or butter, swirling it to coat the bottom and sides.
  2. Pour the cornbread batter into the skillet, spreading it evenly.
Bake the Cornbread
  1. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Let the cornbread cool in the skillet for 5 minutes before slicing.
  2. Serve warm with butter, honey, or your favorite toppings.
  3. Enjoy your White Lily Cornbread as a delicious side or snack!

Notes

Nutritional Information (Per Slice):

  • Calories: 150-180
  • Carbohydrates: 18g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 2g
  • Sodium: 250mg
  • Fiber: 1g
  • Sugar: 1g


Notes/Advice:

  • Additions/Subtractions:
    • For a denser texture, use more cornmeal and less flour (e.g., 1 1/4 cups cornmeal and 1/4 cup flour).
    • Adjust the sweetness to your preference by increasing or omitting the sugar.
    • If you don’t have a cast-iron skillet, use a baking dish or muffin tin, but note that you won’t get the same crispy edges.