If you’re a fan of Southern cuisine, then you probably already know that cornbread is a staple dish. And if you want to take your cornbread game to the next level, then you need to try the White Lily cornbread recipe. This classic recipe combines the perfect balance of savory and sweet flavors, resulting in a moist and crumbly cornbread that’s perfect for any occasion.
With just a few simple steps, you can have a warm, homemade batch of cornbread ready to enjoy in no time. Whether you’re serving it alongside a hearty bowl of chili or enjoying it on its own, this White Lily cornbread recipe is sure to become a family favorite.
How To Make White Lily Cornbread – A Must-Try Recipe
This White Lily cornbread recipe calls for basic ingredients such as flour, cornmeal, sugar, salt, baking powder, milk, oil, and eggs. The instructions are simple and easy to follow, making it an ideal recipe for beginners or anyone short on time.
So, why settle for store-bought when you can make your own mouthwatering cornbread with the White Lily cornbread recipe?
Equipment:
- Oven
- Small bowl
- Medium bowl
- Baking sheet
Ingredients:
- White Lily® Enriched Self-Rising White Cornmeal Mix — 2 cups
- Buttermilk — 1 ½ cups
- Pure vegetable oil — ¼ cup
- Sugar — 1 ½ tablespoons
- Large egg — 1
White Lily Cornbread Recipe – Step by Step Instructions
Step 1:
Set the oven temperature to 400°F (200°C) as you continue with the cooking process.
Step 2:
Prepare a 9-inch round baking pan by greasing it with a thin layer of shortening. Set it aside for later use.
Step 3:
In a medium-sized bowl, mix together cornmeal mix, oil, sugar, and until the ingredients are blended.
Step 4:
In a small bowl, whisk the egg and buttermilk together until evenly incorporated.
Step 5:
Pour the egg and milk mixture into the cornmeal mixture and stir until everything is just combined. The batter may have a few lumps, which is normal.
Step 6:
Pour the batter into a greased baking pan, spreading it evenly with a spoon to ensure it covers the entire pan.
Step 7:
Bake the cornbread in the preheated oven for around 20 minutes, or until it turns a golden brown color and the center is firm when pressed.
Step 8:
Let the cornbread cool for about 10 minutes in the pan to achieve the perfect texture before cutting into it and enjoying it.
Best Ways To Serve White Lily Cornbread
This White Lily cornbread recipe is worth giving a shot. When it comes to serving White Lily cornbread, there are several delightful ways to enhance its flavors and create a memorable meal. Here are some of the best ways to serve White Lily cornbread:
- Classic Side Dish: Serve freshly baked White Lily cornbread as a classic side dish alongside comforting dishes like chili, soups, or stews.
- Cornbread Stuffing: Transform White Lily Cornbread into delicious stuffing for Thanksgiving or any other special occasion.
- Cornbread Croutons: Cut leftover White Lily Cornbread into small cubes, toss them with olive oil, salt, and herbs, then bake them in the oven until crispy.
- Cornbread French Toast: Turn White Lily Cornbread into a delightful breakfast or brunch dish by making cornbread French toast.
- Cornbread Pudding: Combine crumbled White Lily Cornbread with eggs, milk, sugar, vanilla extract, and your choice of add-ins like raisins, nuts, or fruits.
Overall, White Lily cornbread is a versatile dish that can be enjoyed in many ways. Remember to follow the White Lily cornbread recipe for the best results. Its light and fluffy texture and signature taste will elevate any dish you create.
FAQs
How Do I Store White Lily Cornbread?
To store White Lily cornbread, cool it completely, then tightly wrap individual pieces in plastic wrap or transfer them to an airtight container. Refrigerate for up to 3 days. Thaw overnight in the refrigerator or at room temperature, then reheat before serving.
Can I Make White Lily Cornbread With Regular Milk Instead Of Buttermilk?
Yes, you can make White Lily cornbread with regular milk instead of buttermilk. While buttermilk is commonly used in cornbread recipes to provide tanginess and tenderness, regular milk can be used as a substitute in a pinch. However, the texture and flavor of the cornbread may differ slightly.
What Are Some Variations Or Additions I Can Make To White Lily Cornbread?
While White Lily cornbread is delicious on its own, you can customize it by adding ingredients like chopped jalapenos, cheese, corn kernels, diced onions, or cooked bacon to the batter for extra flavor and texture.
Can I Substitute Regular Cornmeal For White Lily Self-Rising Cornmeal Mix?
Yes, you can substitute regular cornmeal for White Lily self-rising cornmeal mix. If using regular cornmeal, you will need to add leavening agents such as baking powder and salt to the recipe.
Can I Make White Lily Cornbread With Less Fat?
Yes, you can reduce the amount of fat in the White Lily cornbread recipe by using lower-fat milk or buttermilk, reducing the amount of oil or butter, or using alternative ingredients like unsweetened applesauce or yogurt as a partial substitute for fat.
White Lily Cornbread Recipe
Equipment
- Oven
- Small bowl
- Medium bowl
- Baking sheet
Ingredients
- White Lily® Enriched Self-Rising White Cornmeal Mix 2 cups
- Buttermilk 1 ½ cups
- Pure vegetable oil ¼ cup
- Sugar 1 ½ tablespoons
- Large egg 1
Instructions
- Set the oven temperature to 400°F (200°C) as you continue with the cooking process.
- Prepare a 9-inch round baking pan by greasing it with a thin layer of shortening. Set it aside for later use.
- In a medium-sized bowl, mix together cornmeal mix, oil, sugar, and until the ingredients are blended.
- In a small bowl, whisk the egg and buttermilk together until evenly incorporated.
- Pour the egg and milk mixture into the cornmeal mixture and stir until everything is just combined. The batter may have a few lumps, which is normal.
- Pour the batter into a greased baking pan, spreading it evenly with a spoon to ensure it covers the entire pan.
- Bake the cornbread in the preheated oven for around 20 minutes, or until it turns a golden brown color and the center is firm when pressed.
- Let the cornbread cool for about 10 minutes in the pan to achieve the perfect texture before cutting into it and enjoying it.
