White Lily Cornbread Recipe
Description
Discover the perfect White Lily Cornbread recipe! Light, fluffy, and easy to make, this Southern classic is the ideal side dish for any meal. Perfect for family dinners and holiday feasts.
Ingredients
- 2 cups White Lily Self-Rising Cornmeal Mix
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil, or melted butter
- 1 large egg
- 1 tablespoon sugar
Instructions
- Set your oven to 425°F (220°C) and place a greased cast-iron skillet or baking pan inside to heat up.
- In a large bowl, combine White Lily Self-Rising Cornmeal Mix, buttermilk, vegetable oil or melted butter, egg, and sugar (if using). Stir until just combined; avoid overmixing.
- Carefully remove the hot skillet from the oven and coat it with a bit of oil or butter to prevent sticking.
- Pour the batter into the hot skillet, spreading it evenly to the edges.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving. Enjoy it warm with butter, honey, or your favorite toppings!
Equipment
- Baking Pan, or Cast Iron Pan
- Cooking Spray, optional
Nutrition
Serving: 1ServingCalories: 246kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 27mgSodium: 609mgPotassium: 147mgFiber: 3gSugar: 3gVitamin A: 218IUCalcium: 174mgIron: 2mg