White Lily Cornbread Recipe
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This White Lily Cornbread recipe is easy to whip up and a favorite of every southerner. There are many different recipes out there, but this one is tried and true. The secret to success is using White Lily cornmeal mix that's made with soft, red winter wheat!
Recipe at a Glance
Quick and Easy: This recipe works when you want cornbread on the table in a jiffy, or you're craving old fashioned cornbread and milk. Yes, that's a thing in these parts, and trust me...it's mighty good!
The White Lily Difference: Using White Lily cornmeal mix makes a fluffier cake of cornbread because it's finer in texture and contains less protein that most flours.
Makes the Best Dressing: Easy Southern Cornbread is also the base for my Southern Cornbread Biscuit Dressing that Granny used to make. It's one of those recipes you just gotta have in your life.
Southern Cornbread Tips
I'm a firm believer in the easy breezy, lemon squeezy philosophy. That's why I always use White Lily self-rising white cornmeal mix whenever I get a chance. It does all of the work for you so all you have to do is measure and mix!
My recipe uses butter instead of oil because that's the way the old-timers taught me to make old fashioned cornbread.
Did you know that southerners like to serve their cornbread upside down fresh from the skillet? Creating the perfect buttery crust is a right of passage in the south!
Key Ingredients
Quantities are listed in the recipe card at the end of this post.
- self-rising cornmeal mix - any type, but White Lily is best
- buttermilk - you can use whole milk if needed
- eggs - large eggs create the best results
- butter - I use salted butter because I like the extra flavor
How to Make White Lily Cornbread
This recipe is made for a small skillet or 9 inch pie plate. Double the recipe if you're using a large 12" cast iron skillet.
Step 1 - Add a ½ stick of butter in a pie plate or cast iron skillet. Place in a hot 425 degree oven for 3 minutes to melt butter and preheat the pan.
Step 2 - In the meantime, add self rising cornmeal, buttermilk, egg, and additional melted butter to a large mixing bowl. Mix well and pour into the preheated skillet.
Step 3 - Pop the skillet (or pie plate) into a 425 degree oven and bake for 25 to 30 minutes until golden brown. The melted butter in the skillet with create the best crust you've ever tasted.
Nothing could be finer than a piping hot slice of southern cornbread slathered in melted butter. Except...maybe a giant Cat Head Biscuit. In my humble opinion, it's a tie between the two. 😊
Storage Guide
It's fine to store cornbread at room temperature for about a day, but after that, it needs to be refrigerated in an airtight container to avoid spoilage.
You can freeze cornbread by wrapping it tightly in plastic wrap for up to 3 months. Thaw out on the counter and warm gently in a 350º oven for about 5 to 10 minutes until heated through.
More Breads to Love
- To Die For Blueberry Muffins
- Raspberry Chocolate Muffins
- Buttermilk Drop Biscuits
- Southern Cornbread Biscuit Dressing
- Hummingbird Bread
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Recipe Card
White Lily Cornbread Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
Ingredients
- ½ stick butter to melt in skillet
- 2 cups self-rising cornmeal mix I use White Lily
- 1 ½ cups buttermilk
- 1 large egg beaten
- ¼ cup melted butter for batter
Instructions
- Preheat oven to 425 degrees.
- Place ½ stick butter in a cast iron skillet or baking dish. Melt in hot oven for 3 minutes.½ stick butter to melt in skillet
- Take skillet out of oven and swirl the butter around to coat the pan.
- Add cornmeal mix, buttermilk, egg and additional melted butter in a large bowl. Mix well. It's okay for batter to have a few lumps.2 cups self-rising cornmeal mix, 1 ½ cups buttermilk, 1 large egg, ¼ cup melted butter for batter
- Pour batter into preheated buttered skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.
Notes
- This recipe works in a small skillet or 9" pie plate. Double the ingredients if you are using a large 12" cast iron skillet.
- This cornbread is perfect for making Southern Cornbread Biscuit Dressing.
- Milk may be substituted for buttermilk and vegetable oil can be substituted for butter if desired.
Nutrition
Nutrition info is an auto generated estimate.
I've never made a great cornbread until I found your recipe. I'm about to make it again tonight, thank you for giving me confidence in making delicious cornbread! 🙂
How sweet! Thank you for taking the time to write and tell me that! 😃
Hi! My Name is Barbara from NJ I would love to make your recipe for cornbread don't know where to purchase White Liliy flour products, is there another brand that is just as good as white lily that i may find to use THANK YOU HELP!!
Hi Barbara! When I traveled to New Jersey, I had a hard time finding self rising cornmeal mix, which is what this recipe uses. It already has self rising flour and cornmeal mixed together. If you can't find cornmeal mix, try making your own by using 1 3/4 cups of cornmeal (finely ground), 6 Tablespoons of all purpose flour, 2 Tablespoons of baking powder and 1/2 teaspoon salt. Blend it together in a large bowl, then add the other ingredients in my recipe as written. Let me know how it works for you!
This cornbread is not only the tastiest cornbread I’ve ever made, it is beautiful!! Next is the cornbread biscuit dressing! Thanks Debi for turning me on to the only cornbread I will ever make again. I followed your recipe exactly, even down to the White Lily self rising corn meal!
That's wonderful Dee! Now you have everything you need to make that delicious dressing!
Well, goodbye Jiffy mix! This is delicious hot out of the oven with lots of butter. It’s the best!
I used to fix Jiffy cornbread all the time, and still do on occasion. But, this is my stand-by cornbread recipe now.
I think jiffy is too sweet , unless you are making corn casserole.
I agree. That's why I don't use Jiffy mix.
This looks really good! I have been looking for a recipe to replace my box cornbread mix. I am pinning this for later.
Thanks, Erica! I use this recipe all of the time when I need cornbread in a jiffy!