The first time I made white lily cornbread with just any old cornmeal, it was a disaster. Dry, dense, and lacking that authentic Southern charm. Then, I discovered White Lily, and let me tell you, it was a game-changer. If you’re looking for that true Southern comfort in a skillet. so, you are in the right place.

Let’s be real cornbread is one of those recipes that everyone has an opinion on. Some like it sweet, some like it savory, and some (especially Southerners) will debate to the ends of the earth about what makes the perfect cornbread. If you’ve ever bitten into a dry, crumbly mess and wondered where things went wrong, I’ve got the answer for you: White Lily Self-Rising Cornmeal Mix. This simple ingredient is the key to making that soft, tender, golden cornbread that melts in your mouth.

Why You’ll Love This White Lily Cornbread Recipe

Foolproof and Easy: No complicated techniques, just a tried-and-true recipe that works every time.
Authentic Southern Flavor: Light, tender, and just the right amount of crispy edges.
Perfect Balance of Moist and Crumbly: No more dry cornbread that falls apart in your hands.
Pairs with Everything: Enjoy it with chili, BBQ, or a simple pat of butter and honey.

Ingredients of Cornbread

Here’s what you’ll need to make this delicious White Lily cornbread:

2 cups White Lily Self-Rising Cornmeal Mix
1 cup buttermilk (for that classic tang)
1/2 cup whole milk
1 large egg
1/4 cup melted butter or bacon grease (for that extra Southern touch)
1 tablespoon honey (optional, but adds a hint of sweetness)
1/2 teaspoon salt (if using unsalted butter)

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 425°F. Place a cast-iron skillet inside while the oven heats up. This helps create that crispy crust we all love.

Step 2: Mix the Batter

In a large mixing bowl, whisk together the White Lily Self-Rising Cornmeal Mix, buttermilk, whole milk, egg, and melted butter (or bacon grease). Stir until just combined. The batter should be thick but pourable.

Step 3: Prepare the Skillet

Carefully remove the hot skillet from the oven and grease it generously with butter or bacon grease. Pour in the batter, spreading it evenly.

Step 4: Bake to Perfection

Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 5: Serve Warm

Let the cornbread cool for about 5 minutes before slicing. Serve warm with butter, honey, or even a drizzle of maple syrup.

Leftovers & Storage

Got leftovers? Lucky you! Here’s how to keep your cornbread fresh:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Wrap tightly in plastic wrap and store for up to 5 days.
Freezer: Wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the oven at 350°F until warm.

Serving Suggestions

This cornbread is versatile and pairs well with almost anything:

Serve with chili for the ultimate cozy meal.
Enjoy with fried chicken and collard greens for a true Southern feast.
Slather with butter and honey for a simple yet delicious treat.
Use it as a base for cornbread stuffing during the holidays.

Final Thoughts

Once you try this White Lily Cornbread, you’ll never go back to any other recipe. It’s easy, foolproof, and

brings that authentic Southern flavor to your table. Give it a try, and let me know how you like it!

FAQ SECTION

1. What makes White Lily Cornbread different?
White Lily Cornmeal is finely milled, creating a softer and more tender cornbread compared to coarser cornmeal varieties.

2. Can I make White Lily Cornbread without buttermilk?
Yes. You can substitute buttermilk with regular milk + 1 tablespoon of vinegar or lemon juice for similar results.

3. How do you keep cornbread from drying out?
Using buttermilk, butter, and the right cornmeal (like White Lily) helps keep cornbread moist and tender.

4. Can I add sugar to this recipe?
Absolutely! If you prefer sweeter cornbread, add 2 tablespoons of sugar or more to taste.

5. What’s the best pan for baking cornbread?
A cast-iron skillet is ideal for that crispy crust, but a regular baking dish works too.