Old-Fashioned White Lily Cornbread Recipe
White Lily Cornbread is a tasty and flexible dish that is a staple in Southern cooking. With its crispy golden outside and soft, moist inside, it goes well with many meals and can be made to suit your taste. Whether you’re serving it as part of a meal or enjoying it on its own, this cornbread recipe is sure to be a hit.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Cast Iron Skillet or Baking Dish
- Oven
Ingredients
- 1 cup White Lily Cornmeal
- 1 cup White Lily All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar optional
- 1 1/4 cups buttermilk
- 1/3 cup unsalted butter melted
- 2 large eggs
Instructions
Step 1: Prepare the Oven and Skillet
- Begin by preheating your oven to 425°F (220°C). As it heats up, place your cast iron skillet or baking dish inside to warm up. A hot skillet ensures a crispy crust, which is part of what makes this cornbread special.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the White Lily Cornmeal, White Lily All-Purpose Flour, baking powder, baking soda, salt, and, if you prefer, sugar. Stir them together until they’re well mixed. This combination sets the foundation for the light and airy texture of your cornbread.
Step 3: Blend the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs until they are thoroughly combined. The buttermilk and butter add richness, while the eggs help bind everything together to create a smooth batter.
Step 4: Combine and Stir Everything
- After blending, gently pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or an electric mixer, blend them just until you have a smooth batter. Be careful not to overmix, as this can make your cornbread dense.
Step 5: Pour and Bake
- Carefully take your hot cast iron skillet out of the oven and generously grease it with butter or oil. Pour the batter into the skillet, ensuring it’s spread evenly. Return it 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.
Step 6: Serve and Enjoy
- Once baked, allow the cornbread to cool for a few minutes before slicing. This gives it time to set a little and makes it easier to serve. Enjoy the cornbread warm, pairing it with your favorite stew or a simple pat of butter for an authentic Southern experience.
Notes
When making White Lily Cornbread, remember to preheat your skillet for the perfect crispy crust and to avoid overmixing the batter to keep it light and tender. Adjust the sugar level to your preference, and always grease the skillet well to ensure the cornbread releases smoothly from the pan.