If you like cornbread that’s more savory than sweet, you have to give this White Lily cornbread recipe a try.
I mean, who doesn’t love warm, tender, and crumbly cornbread?
And yes, I know I’ve already featured a bunch of cornbread recipes before. But no, I don’t intend on stopping any time soon!
This particular one is for those who like that signature corn flavor but don’t want anything overly cloying.
It uses White Lily cornbread mix, which is made from ground kernels of white corn. That means it’s closer to white than yellow and way milder in flavor.
Still, this savory White Lily cornbread recipe is crispy on the outside, moist and tender on the inside, and downright delicious inside out.
White Lily Cornbread Recipe
This recipe makes a savory cornbread that goes perfectly with chili and stews, meats and veggies, and pretty much any Southern dish.
It’s lighter in color, but the flavor is just as phenomenal.
It’s rich and savory, with the most subtle hint of sweetness for flavor contrast.
And because we’re using White Lily cornbread mix, this recipe couldn’t be more straightforward. You’ll need a few pantry ingredients, less than five minutes of prep, and one bowl.
The best comfort food is the kind you can make in a jiffy, amirite?
Ingredients
- White Lily® Enriched Self-Rising White Cornmeal Mix – white cornmeal is made from ground white corn and has a milder sweetness than regular cornmeal.
- Buttermilk or Milk – it moistens the cornmeal mix to create a wet batter. It also adds richness.
- Egg – It binds the ingredients together. Just one will do! Beat it well before you add in the rest of the ingredients.
- Vegetable Oil – aside from buttermilk, vegetable oil also aids in making the cornbread tender and moist. You can also use bacon grease instead of vegetable oil for an extra decadent cornbread.
- Sugar – for sweetness. You may or may not need it, depending on your taste.
How to Make White Lily Cornbread
This tasty homemade cornbread is ready in just three easy steps:
Step 1: Preheat the oven and the skillet.
You’ll want the skillet to be sizzling hot when you pour the batter in to get that crisp, brown crust at the bottom and sides of the cornbread.
Step 2: Make the batter.
Gently whisk together the egg, cornmeal mix, buttermilk, oil, and sugar just until moist and well-combined. Lumps are okay!
Step 3: Bake the batter in the hot skillet for about 25-30 minutes at 425 degrees Fahrenheit.
How easy is that?
Tips for the Best Cornbread
- Don’t overmix the batter. If you only take one lesson from this article, let it be this. Overmixing will lead to dense and rubbery cornbread.
- Gently combine the wet and dry ingredients with a whisk or rubber spatula, and stop as soon as you no longer see streaks of cornbread mix. Yes, lumps are to be expected, and no, they won’t affect the texture of your cornbread.
- Adjust the sugar according to your liking. You can also use sugar alternatives such as Splenda or coconut sugar.
- If you have no buttermilk, you can make one yourself by mixing one tablespoon of vinegar or lemon juice with one cup of milk. Let the mixture sit for 5-10 minutes or until it curdles.
- Let the cornbread batter sit for 15 minutes before baking. I didn’t put this in the recipe card because it’s not technically required. Does it yield a better cornbread, though? Absolutely. It allows time for the baking powder in the mixture to activate, making the batter rise beautifully into a tall and fluffy cornbread.
- To bake in a cast-iron skillet or not? Most cornbread purists will tell you there’s no other way. It does give the cornbread a lightly crisp bottom, so if that’s what you’re after, by all means.
- Also, if you want to achieve that crisp crust at the bottom and edges, be sure to pour the batter over a hot skillet. That’s why the skillet is heated for 5 minutes beforehand.
- Any baking pan will do if you’re fine without that crust at the bottom. I use an 8-inch pan here, but you can also use a different size if that’s all you have. Just adjust the length of baking as necessary.
- Make cornbread muffins! Pour the batter into a greased muffin tin and bake for 22 minutes at 375 degrees Fahrenheit.
- Let the cornbread cool for about 20 minutes. It will still be runny in the middle, so give it time to set.
Cornbread Variations
This cornbread is perfectly scrumptious as is. But if you’re looking to add more colors, textures, and flavors, you’ll find them right here:
- Jalapeños. Besides the punch of flavor, jalapeños also add a nice pop of color to the otherwise plain cornbread. Those flecks of green make it so much more appetizing.
- Green Chiles or Roasted Red Peppers. It’s the same concept as adding jalapeños, but at a milder heat level.
- Grated Cheese. What’s not to love about cornbread baked with freshly grated cheese?
- Corn. Let’s make it extra sweet and corny, shall we?
- Bacon. You can add the crumbles on top or serve strips on the side. Better yet, do both.
- Dried Cranberries. This is especially ideal if you’re making this cornbread for Thanksgiving.
- Apples and Onions. Here’s something new – top the batter with minced apples and onions, and bake as instructed. The topping will caramelize as it bakes, creating an extra sweet, extra delectable layer to your cornbread.
What to Serve with White Lily Cornbread
The great thing about cornbread is that it’s so versatile; it can go any way.
Craving a sweet snack? Drizzle a slice with honey.
Want a hearty side dish to go with chili and other stews? Cornbread is perfect for the job, too!
Whether sweet or savory, light snack or heavy meal, breakfast, lunch or dinner – there’s no wrong way to enjoy cornbread.
There are so many possible pairings, and all of them are fantastic. But here are my top faves:
- Cornbread with any meaty entree.
- For breakfast, have it with bacon or sausage.
- For a classic southern lunch, serve it with pulled pork or BBQ.
- For a fun dinner, enjoy it with fried chicken.
- Cornbread with vegetables. This is for folks who like a well-balanced meal. Pair the carb-loaded bread with something light like sauteed spinach, roasted vegetables, or a salad with vinaigrette.
- Cornbread with fruit. This is great for sweet tooths! Have some slices of bananas, mangoes, or apples on the side for a refreshing contrast to the rich bread.
- Cornbread with bread spreads. After all, cornbread is a kind of bread, so this only makes sense. So, go for your favorite jams and jellies! Of course, you can’t go wrong with butter, either.
How to Store and Freeze White Lily Cornbread
Store cornbread in an airtight container and refrigerate for up to a week.
If you don’t plan to keep it long, you can leave it on the counter. It’ll stay fresh for two days.
If you’re planning on making a whole lot of cornbread for storage, the freezer is your best option.
Cut the cooked cornbread into individual slices – that way, you can easily retrieve a few pieces whenever.
Place the slices in a freezer-safe container with a sheet of parchment paper in between the layers. This will keep them from sticking together.
Freeze cornbread for up to 3 months.
How to Reheat Cornbread
To reheat, wrap the bread in foil and heat in the oven at 350 degrees Fahrenheit for 10 to 15 minutes.
You can microwave it, too, to make things faster. Just a few seconds at 75% power level, and it’s all set.
I also suggest you cover the cornbread with a piece of damp paper towel while microwaving to keep it moist.
More Cornbread Recipes You’ll Love
Moist Cornbread Recipe
Bisquick Cornbread
Aunt Jemima Cornbread
Albers Cornbread
Jiffy Cornbread Muffins
White Lily Cornbread Recipe (Easy Recipe)
8
servings10
minutes25
minutes210
kcalThis savory White Lily Cornbread recipe is crisp on the outside, moist and tender on the inside, and downright delicious inside out.
Ingredients
1 teaspoon all-vegetable shortening
1 large egg
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 1/2 cups buttermilk or 1 1/4 cups milk
1/4 cup pure vegetable oil
1 to tablespoons sugar, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Add shortening to an 8-inch oven-proof skillet or baking pan. Heat in the oven for 5 minutes. Tilt the skillet to grease the bottom with shortening.
- In a medium bowl, whisk the egg. Mix in the cornmeal mix, buttermilk, oil, and sugar (if using), just until combined. Expect lumps in the batter.
- Pour cornbread batter into the skillet. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool for 20 minutes in the skillet before serving. Enjoy!
