White Lily Cornbread Recipe
Nothing could be finer than a piping hot slice of White Lily Cornbread coming out of the oven!
Servings: 8
Calories: 235kcal
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
Serving: 1serving | Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Sodium: 667mg | Potassium: 158mg | Fiber: 3g | Sugar: 2g | Calcium: 184mg | Iron: 2mg