Cornbread has long been a staple in Southern cuisine, and White Lily has a recipe that will surely delight your taste buds.
Known for their high-quality grains and flours, White Lily’s cornbread recipe features their Enriched Self-Rising White Cornmeal Mix, resulting in a deliciously moist and tender cornbread with a hint of sweetness.
As you prepare to make this delightful dish, gather up buttermilk or milk for added moisture and richness and an egg to bind all the ingredients together, giving your cornmeal a wonderful texture.
With these simple ingredients, you’re on your way to creating an unforgettable batch of White Lily cornbread.
To ensure optimum results, preheat your oven and skillet or baking pan, carefully mixing together the wet ingredients and cornmeal to create a lumpy batter.
Given its easy preparation and comforting flavor, White Lily cornbread will soon become a favorite recipe in your kitchen.
How to Make White Lily Cornbread
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1 ½ cups buttermilk (or milk)
- ¼ cup vegetable oil
- 1 large egg
- 1 ½ tablespoons sugar (optional)
- 1 tablespoon all-vegetable shortening
Step 1. Prepare the skillet.
Preheat your oven to 425°F.
Place a tablespoon of all-vegetable shortening in an 8-inch ovenproof skillet, such as cast iron.
Put the skillet in the oven while it’s preheating and allow the shortening to melt, creating a hot skillet with a thin layer of melted shortening.
Step 2. Mix dry ingredients.
In a medium bowl, combine 2 cups of White Lily Enriched Self-Rising White Cornmeal Mix with 1 ½ tablespoons of sugar (optional).
The self-rising cornmeal mix already contains leavening agents and salt, helping the cornbread achieve a tender texture and proper rise.
Step 3. Mix wet ingredients.
If you don’t have buttermilk, you can substitute it with milk or mix 1 ½ teaspoons of white vinegar or lemon juice with 1 ½ cups of milk and let it sit for a few minutes to create a buttermilk substitute.
Step 4. Combine the wet and dry ingredients.
Gently stir the buttermilk mixture into the cornmeal mixture until just combined.
Then, mix in the ¼ cup of vegetable oil until everything is evenly incorporated.
Avoid overmixing, as this can cause the cornbread to become tough and dense.
Step 5. Pour the batter into the hot skillet.
Carefully remove the hot skillet from the oven and pour the cornbread batter into it.
The hot skillet will help to form a crispy crust on the bottom of the cornbread.
Step 6. Bake the cornbread.
Place the skillet back in the preheated oven and bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remember to let your White Lily Cornbread cool slightly before cutting and serving it.
Enjoy this traditional Southern dish straight from the skillet or as a delicious side to your favorite meal!
Side Dishes for White Lily Cornbread
White Lily Cornbread is a versatile dish that can be paired with various side dishes to create a satisfying and delicious meal.
In this section, we’ll explore some of the best side dishes that complement White Lily Cornbread, enhancing its flavors and textures.
Baked beans are a classic side dish that goes well with cornbread, especially if you’re following a Southern Cornbread Recipe that includes bacon grease for extra flavor.
The sweet and tangy sauce of baked beans pairs nicely with the crispiness and mild sweetness of White Lily Cornbread.
This pairing is perfect for barbecues, picnics, or a hearty family dinner.
For a lighter option, consider pairing White Lily Cornbread with a tangy and refreshing coleslaw.
The crisp vegetables in coleslaw offer a delightful contrast of textures, while the acidity of the dressing provides a counterpoint to the cornbread’s sweetness.
This pairing is suitable for summertime gatherings or when you’re looking for a bright, crisp side dish to complement your meal.
When choosing a side dish for your White Lily Cornbread, consider the flavors and textures that work best together.
By trying out some of these popular pairings, you’ll discover delicious combinations that can elevate your cornbread experience.
How to Store White Lily Cornbread
Storing White Lily Cornbread properly is essential to maintain its freshness and taste for an extended period.
Below are the main storage methods that you can follow:
One of the most effective ways to store your cornbread is by placing it in an airtight container.
An airtight container will help to retain its moisture, ensuring that it remains fresh and soft for days.
If you want to store your cornbread for a longer time, consider refrigerating it.
First, wrap it in aluminum foil or place it in an airtight container, then store it in the refrigerator.
This will help to keep the cornbread fresh and moist for up to a week.
For those who want to store their cornbread for even more extended periods, freezing is a viable option.
Wrap the cornbread in aluminum foil or plastic wrap, ensuring it’s entirely covered.
Then, place it in an airtight container or a resealable plastic bag to prevent any freezer burn.
Your cornbread can be stored in the freezer for up to three months.
Remember to let your cornbread cool completely before proceeding with any of these storage methods.
This will prevent condensation from forming inside the container, which can lead to sogginess or spoilage.
When you’re ready to enjoy your stored cornbread, simply reheat it in the oven or microwave until warmed through.
Common Mistakes to Avoid
Here are some common mistakes to avoid when preparing White Lily Cornbread.
Not using a cast-iron skillet or an appropriate baking dish
Using a properly heated cast-iron skillet or an 8-inch ovenproof skillet can make a huge difference in the outcome of your cornbread.
It ensures even heat distribution and helps attain a crispy, golden crust.
If you don’t have a cast-iron skillet, you can use a 9-inch round baking pan or a square baking dish instead.
Skipping the preheating step
Preheating your oven is crucial for even baking and proper texture.
Make sure your oven is hot before placing your batter in it.
Set your oven to the correct temperature, typically around 425°F, and let it heat up for at least 10 minutes before you start baking.
Overmixing the batter
To avoid crumbly cornbread, be careful not to overmix your batter.
Overmixing can cause the gluten in the flour to develop, resulting in a tougher, drier texture.
Gently mix the dry ingredients into the wet, just until combined.
Underbaking or overbaking your cornbread
Bake your cornbread for the correct amount of time, which is usually around 20-25 minutes, depending on your chosen dish or pan.
Use a toothpick or a small knife to test the doneness.
If it comes out clean, your cornbread is ready; if not, give it a few more minutes in the oven.
In conclusion, keep these common mistakes in mind when preparing your White Lily Cornbread to achieve the perfect texture and flavor.
White Lily Cornbread Recipe
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1 ½ cups buttermilk
- ¼ cups pure vegetable oil
- 1 ½ tbsp sugar
- 1 large egg
- All-vegetable shortening for greasing the pan
- Preheat your oven to 425°F. Spoon some all-vegetable shortening into an 8-inch ovenproof skillet or an 8-inch round or square baking pan. Place the pan in the oven to heat for about 5 minutes.
- In a medium bowl, whisk the egg. Then, stir in the cornmeal mix, sugar (if using), buttermilk, and oil, just until moistened. The batter will be lumpy, and that's okay.
- Carefully remove the hot skillet or pan from the oven, and tilt it to coat the bottom with the melted shortening.
- Pour the batter into the greased, hot pan, and spread it evenly.
- Bake the cornbread for 20-25 minutes, or until it's golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting it into servings. Enjoy your White Lily Cornbread warm, with butter or your favorite toppings!