White Lily Southern Cornbread Recipe

If you are looking for a simple, delicious, and classic Southern Cornbread recipe, then you have come to the right place. White Lily Southern Cornbread is a classic Southern favorite that is light, fluffy, and incredibly flavorful.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Bread

Cuisine: Southern

Keyword: White Lily Southern Cornbread Recipe

Servings: Servings

Calories: 156kcal

Author: Bex Smith

Equipment

oven

Ingredients

2 cups White Lily Enriched Self-Rising White Cornmeal Mix
2 teaspoon all-vegetable shortening
2 large egg
1/2 cup pure vegetable oil
3 cups buttermilk or milk
2 tablespoons sugar

Instructions

Preheat your oven to 425°F (220°C) and lightly grease a 9×9 inch baking dish with cooking spray or vegetable oil.
In a large mixing bowl, combine the White Lily Enriched Self-Rising White Cornmeal Mix and all-vegetable shortening.
Add in the eggs, vegetable oil, buttermilk (or milk), and sugar, and mix until well combined.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before slicing and serving.

Notes

Here are a few tips and tricks to ensure that your White Lily Southern Cornbread turns out perfectly every time:

– Make sure to use room temperature ingredients for the best results.

– Don’t overmix the batter, as this can make the cornbread dense and heavy.

– If the top of the cornbread starts to brown too quickly, cover it with a piece of foil.

– Let the cornbread cool for at least 10 minutes before slicing and serving.

– Serve the cornbread warm with butter and honey for a delicious and classic Southern treat.

Nutrition

Calories: 156kcal

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