Description
This classic Southern-style cornbread is light, fluffy, and perfectly golden, thanks to White Lily self-rising cornmeal. It’s a simple, buttery side dish that pairs beautifully with soups, stews, and barbecue.
Ingredients
- 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.
- Prep Time: 10
- Cook Time: 20
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 2g
- Fat: 7g
- Protein: 4g