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White Lily Southern Cornbread Recipe – Easy Kitchen Guide

Last Updated on November 26, 2023

If you are a fan of cornbread, then you will absolutely love White Lily Southern Cornbread. This traditional southern dish is made with White Lily® Self-Rising White Cornmeal Mix, buttermilk (or milk), sugar, and vegetable oil.

The result is a moist and fluffy cornbread that is perfect for any occasion! Whether you serve it as a side dish or snack, you can be sure that everyone will enjoy this delicious treat.

While Lily has produced the best cornbread mix. Still, many of you don’t know how to make it properly. If you wish to learn it well, you can check out the content.

White Lily Southern Cornbread Recipe

What is White Lily Southern Cornbread?

White Lily Southern Cornbread is a traditional Southern-style cornbread made with White Lily® Enriched Self-Rising White Cornmeal Mix. It has a slightly sweet and nutty flavor, that pairs perfectly with chili, stews, or soups. The texture of the cornbread is soft and fluffy on the inside, yet slightly crispy on the outside.

What does it taste like?

White Lily Southern Cornbread has a slightly sweet and nutty flavor, that pairs perfectly with chili, stews, or soups. The texture of the cornbread is soft and fluffy on the inside, yet slightly crispy on the outside.

How did I first get introduced to the White Lily Southern Cornbread?

I was first introduced to this delicious, traditional Southern-style cornbread by my friend who worked in the White Lily’s company. Every time she would visit us from her place, she would bring a batch of her White Lily Southern Cornbread mix for us all to enjoy.

How to make White Lily Southern Cornbread?

If you wish to make your own delicious White Lily Southern Cornbread, you will need the following ingredients:

How to make White Lily Southern Cornbread?

Ingredients

  • White Lily® Enriched Self-Rising White Cornmeal Mix: White Lily® Enriched Self-Rising White Cornmeal Mix is the main dry ingredient in the Southern Cornbread recipe. This specific cornmeal mix is enriched and self-rising, meaning it contains leavening agents (such as baking powder) and additional nutrients. It forms the foundation of the cornbread, providing the characteristic corn flavor and helping the bread rise during baking.
  • Large Egg: The large egg serves as a binding agent in the cornbread, helping to hold the ingredients together. It contributes to the structure and texture of the bread, providing richness and moisture.
  • Sugar: Sugar adds sweetness to the cornbread, balancing the inherent savory flavor of the cornmeal. The amount of sugar used can vary based on personal preference and regional variations of Southern cornbread.
  • Pure Vegetable Oil: Pure vegetable oil is a source of fat used to add moisture to the cornbread and contribute to its tender texture. It also helps prevent the cornbread from sticking to the pan during baking.
  • Buttermilk or Milk: Buttermilk or milk is the liquid component in the recipe. It adds moisture to the cornbread and interacts with the leavening agents in the cornmeal mix to help the bread rise. Buttermilk, in particular, can impart a tangy flavor and contribute to the overall tenderness of the cornbread.

Directions

Step 1

Preheat oven to 400°F (200°C). Grease a 9-inch round baking pan with shortening and set aside.

Step 2

In a medium bowl, combine cornmeal mix, sugar, and oil together until blended.

Step 3

In a separate small bowl, whisk egg and buttermilk or milk together.

Step 4

Add egg and milk mixture to cornmeal mixture, stirring just until combined (batter will appear slightly lumpy).

Step 5

Pour batter into a prepared baking pan, and spread evenly with a spoon.

Step 6

Bake in preheated oven for about 20 minutes or until golden brown, the center should feel firm when touched.

Step 7

Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

Tips

• If you don’t have buttermilk, fill a 1-cup measuring cup with 1 tablespoon of white vinegar or lemon juice and add enough milk to make one cup total. Let stand for 5 minutes before using it in the recipe.

• The cornbread can be stored at room temperature or refrigerated for up to four days. If you are storing it in the refrigerator, cover it tightly with plastic wrap or aluminum foil to prevent drying out.

White Lily Southern Cornbread Recipe

White Lily Southern Cornbread Recipe

If you are a fan of cornbread, then you will absolutely love White Lily Southern Cornbread. This traditional southern dish is made with White Lily® Self-Rising White Cornmeal Mix, buttermilk (or milk), sugar, and vegetable oil.
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Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 150kcal

Equipment

  • 1 Oven
  • 1 Medium Bowl
  • baking sheet

Ingredients

  • 1/2 to 1 tablespoon of sugar adds a subtle sweetness to the cornbread, balancing the savory flavors and enhancing the natural sweetness of the cornmeal, resulting in a more well-rounded and enjoyable taste.
  • 1 cup of White Lily® Enriched Self-Rising White Cornmeal Mix a high-quality and finely ground cornmeal mix that ensures a fluffy and tender texture in the final product, creating a delightful balance between lightness and a satisfying corn flavor.
  • 1/2 large egg round to 1 whole egg, provides structure and binding to the cornbread batter, resulting in a cohesive and well-textured final product, while also contributing to the overall richness and adding a touch of savory note.
  • 3/4 cup of buttermilk or 5/8 cup of milk adds moisture and tanginess to the cornbread, creating a tender and flavorful crumb, while also contributing to a slight tang that complements the sweetness of the cornmeal and balances the overall taste profile. The use of buttermilk provides a richer and more complex flavor, while milk offers a milder and slightly sweeter taste.
  • 2 tablespoons of Pure Vegetable Oil a neutral and versatile oil that adds moisture and a subtle richness to the cornbread, contributing to a soft and moist crumb that keeps the cornbread from being dry.

Instructions

  • Preheat oven to 400°F (200°C). Grease a 9-inch round baking pan with shortening and set aside.
  • In a medium bowl, combine cornmeal mix, sugar, and oil together until blended.
  • In a separate small bowl, whisk egg and buttermilk or milk together.
  • Add egg and milk mixture to cornmeal mixture, stirring just until combined (batter will appear slightly lumpy).
  • Pour batter into a prepared baking pan, and spread evenly with a spoon.
  • Bake in preheated oven for about 20 minutes or until golden brown, the center should feel firm when touched.
  • Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

Notes

• If you don’t have buttermilk, fill a 1-cup measuring cup with 1 tablespoon of white vinegar or lemon juice and add enough milk to make one cup total. Let stand for 5 minutes before using it in the recipe.
• The cornbread can be stored at room temperature or refrigerated for up to four days. If you are storing it in the refrigerator, cover it tightly with plastic wrap or aluminum foil to prevent drying out.
Keyword: White Lily Southern Cornbread, White Lily Southern Cornbread Recipe

Nutrition Information

  • Serving size: 1 slice (1/8 of a 9-inch round cornbread)
  • Calories: 150
  • Fat: 6 grams
  • Carbohydrate: 22 grams
  • Protein: 3 grams
  • Sodium: 270 milligrams
  • Fiber: 1 gram
  • Cholesterol: 15 milligrams

What to serve with White Lily Southern Cornbread?

White Lily Southern cornbread is a delicious accompaniment to any meal, from stews and soups to barbecued meats. The lightly sweet flavor of the cornbread pairs perfectly with savory dishes like chili and baked beans. It also goes well with spicy foods such as jambalaya or gumbo.

How to store leftover White Lily Southern Cornbread?

If you have leftovers, wrap your cornbread in plastic wrap or aluminum foil and store it at room temperature for up to 4 days. You can also freeze the cornbread for up to 3 months. To reheat, simply place in a preheated 350°F oven until heated through.

Can pregnant women eat this?

Yes! White Lily Southern Cornbread is perfectly safe for pregnant women to enjoy in moderation. Just be sure to avoid any ingredients that may not be safe during pregnancy, such as raw eggs or unpasteurized milk.

FAQs

What is the difference between White Lily Southern Cornbread and regular cornbread?

White Lily Southern Cornbread is a slightly sweeter version of traditional cornbread. It is made with enriched self-rising white cornmeal mix, sugar, oil, egg, and buttermilk (or milk) and is slightly lighter in texture.

Can I use a different type of cornmeal mix to make White Lily Southern Cornbread?

We recommend using White Lily Enriched Self-Rising White Cornmeal Mix to get the best results. If you choose to use a different brand or variety of cornmeal, be sure to adjust the amount of sugar, oil, and liquid accordingly.

Can I make this recipe dairy-free?

Yes! You can use plant-based milk in place of buttermilk or regular milk for a delicious dairy-free version.

Can I use a different type of oil in this recipe?

Yes! Any neutral-flavored vegetable oil will work for this recipe. Olive oil or coconut oil can also be used, but note that the flavor may vary slightly.

Wrapping Up

White Lily Southern Cornbread is a classic Southern-style dish that is easy to make and sure to please everyone. With a lightly sweet flavor, it pairs perfectly with savory dishes or can be enjoyed as a snack. Plus, you can easily adjust the ingredients to make it dairy-free or vegan-friendly.

So, why not give it a try? With these simple steps and tips, you can have a delicious batch of cornbread ready in no time. Make sure to share this recipe with your neighbors to show a better way to make cornbread. Thank you.

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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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