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.
Print
Pin
Rate
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.
