White Lily Cornbread Recipe
Embrace your culinary skills and get ready to impress your friends and family with a mouth-watering, perfectly golden-brown White Lily Cornbread. This recipe is more than just a side dish—it's a testament to the wonderful flavors of Southern cuisine.
Ingredients
- 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
Instructions
- 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!
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