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White Lily Cornbread

White Lily Cornbread - recipe card
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This classic Southern cornbread uses White Lily self-rising cornmeal for a light, tender crumb with a golden, crisp crust. Baked in a hot cast-iron skillet, it develops a nutty flavor and a moist, slightly tangy interior thanks to buttermilk.

Ingredients

Scale
  • 1 cup (4 oz) White Lily Self-Rising Cornmeal Mix
  • 1 cup (8 oz) low-fat buttermilk, shaken
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil (such as canola), plus 1 teaspoon for the skillet
  • 1 tablespoon granulated sugar (optional, for a touch of sweetness)

Instructions

  1. Place a 9-inch cast-iron skillet in the oven and preheat to 425°F (218°C). Heating the skillet ensures a crisp, golden-brown crust forms immediately when the batter hits the pan.
  2. In a medium mixing bowl, whisk together the White Lily Self-Rising Cornmeal Mix and sugar until evenly combined. The sugar is optional but helps balance the tanginess of the buttermilk and promotes browning.
  3. In a separate small bowl, whisk together the buttermilk, beaten egg, and 2 tablespoons vegetable oil until smooth. The buttermilk should be well-shaken before measuring to reincorporate any separated liquid.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until no dry streaks remain. A few small lumps are fine; overmixing develops gluten and makes the cornbread tough.
  5. Carefully remove the hot skillet from the oven (use oven mitts) and add the remaining 1 teaspoon of oil, swirling to coat the bottom and sides. The oil should sizzle immediately on contact.
  6. Quickly pour the batter into the hot skillet and smooth the top with a spatula. The batter will begin to cook on contact, creating a crust. Return the skillet to the oven immediately.
  7. Bake for 18 to 22 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be crispy and pulling away from the skillet slightly.
  8. Remove the skillet from the oven and let the cornbread cool in the pan for 5 minutes. This allows the crumb to set slightly for clean slicing.
  9. Invert the cornbread onto a wire rack or cutting board, then flip back upright so the crust side is up. Alternatively, slice directly in the skillet. Serve warm, with butter or honey if desired.

Notes

Storage: Store leftover cornbread wrapped in foil at room temperature for up to 2 days, or refrigerated for up to 5 days. Freezing: Wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Reheating: Thaw overnight in the fridge if frozen. Reheat unwrapped in a 350°F (177°C) oven for 8-10 minutes until warmed through and the crust is crisp. Avoid microwaving, which softens the crust.

Nutrition

Keywords: White Lily cornbread, southern cornbread, self-rising cornbread, classic cornbread, skillet cornbread, buttermilk cornbread, easy cornbread, homemade cornbread, southern side dish, Thanksgiving bread, cornbread wedge, golden crust cornbread

Find it online: https://copycatkitchenco.com/white-lily-cornbread/