Southern White Lily Cornbread Recipe
Make the best Southern White Lily Cornbread recipe with self-rising cornmeal mix. Crispy edges, moist center, and ready in 40 minutes. Easy and authentic Southern classic!
Equipment & Tools
- ixing bowl
- Baking Pan
- Oven
- Measuring Cup
- Spoon
- Whisk or spatula
Ingredients
- 1 ½ tablespoons vegetable oil for baking pan
- 2 cups White Lily Enriched Self-Rising White Cornmeal Mix, recommended
- 2 medium eggs
- 1 ½ cups buttermilk or 1 1/4 cup regular milk
- 2 tablespoons sugar
- 4 tablespoons Pure Wesson vegetable oil, recommended Wesson recommended
Instructions
- Preheat your oven to 425°F (200°C).
- Add 1 1/2 tablespoons vegetable oil to the baking pan.
- Place the pan in the oven and heat it for about 5 minutes.
- This step helps create a crispy crust.
- In a medium mixing bowl, beat the 2 eggs until smooth.
- Stir in the 2 cups cornmeal mix, 1 1/2 cups buttermilk (or milk), 2 tablespoons sugar, and 4 tablespoons vegetable oil.
- Whisk or stir until the mixture is moistened.
- Do not overmix. The batter may look thick or slightly lumpy — that’s normal.
- Carefully remove the hot baking pan from the oven.
- Add about 1 tablespoon of batter to the bottom and spread it around.
- This helps prevent sticking.
- Pour the remaining batter into the hot pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to rest for 15–20 minutes before slicing and serving.
Notes
Do not skip heating the oil in the pan. This is key for authentic Southern texture.
If using regular milk instead of buttermilk, the texture will be slightly less rich.
Letting the cornbread rest improves slicing and flavor.
Avoid overmixing to keep the cornbread soft.
Nutrition
Serving: 1sliceCalories: 220kcal (11%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 10g (15%)Cholesterol: 55mg (18%)Sodium: 410mg (18%)Potassium: 95mg (3%)Sugar: 5g (6%)Calcium: 110mg (11%)Iron: 1.5mg (8%)
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