Cornbread is a staple in Southern cuisine, and for good reason. It’s delicious, versatile, and easy to make. But, have you tried White Lily cornbread? It’s a game-changer! White Lily is a brand of flour that’s known for its light texture and delicate flavor. When used in cornbread, it creates a melt-in-your-mouth experience that’s hard to resist. So, if you’re looking for a new spin on a classic recipe, look no further than this White Lily cornbread recipe!

Recipe #1 – White Lily Cornbread with Honey Butter

Ingredients:

1 cup White Lily self-rising cornmeal
1/2 cup White Lily all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup honey

Instructions:

Preheat oven to 400°F. Grease a 9-inch cast-iron skillet or baking dish.
In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, beat egg and buttermilk together. Stir in melted butter.
Pour wet ingredients into dry ingredients and stir until just combined.
Pour batter into prepared skillet or baking dish.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While the cornbread is baking, mix together honey and softened butter to make the honey butter.
Brush honey butter over the top of the hot cornbread as soon as it comes out of the oven.
Let cool for a few minutes before serving.

Nutritional Information:

Calories: 212
Fat: 9g
Saturated Fat: 5g
Cholesterol: 43mg
Sodium: 341mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 11g
Protein: 4g

Cooking Time:

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Equipment:

9-inch cast-iron skillet or baking dish
Large mixing bowl
Measuring cups and spoons
Whisk
Spatula or wooden spoon

Serving Suggestions:

This White Lily cornbread is perfect for serving alongside your favorite Southern dishes, such as fried chicken, collard greens, or black-eyed peas. It’s also great on its own as a snack or breakfast treat.

Variations:

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
For a savory twist, add 1/2 cup of shredded cheddar cheese and 1/4 cup of diced jalapeños to the batter.

Substitutions:

If you don’t have White Lily flour or cornmeal, you can use any brand of self-rising cornmeal and all-purpose flour.
If you’re out of honey, you can use maple syrup or agave nectar instead.

Storage:

Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and heat in a 350°F oven for 10-15 minutes.

Tips:

For a crispy crust, preheat your skillet or baking dish in the oven before adding the batter.
Make sure your butter is melted and cooled slightly before adding it to the wet ingredients.

Frequently Asked Questions:

Can I make this recipe without a cast-iron skillet? Yes, you can use a regular baking dish instead.
Can I make this recipe ahead of time? Yes, you can bake the cornbread ahead of time and reheat it before serving.
Can I use a different type of flour? Yes, you can use any brand of self-rising cornmeal and all-purpose flour.

Recipe #2 – White Lily Buttermilk Cornbread