Basic white lily cornbread recipe

In the heart of Southern cuisine lies a humble yet iconic dish: White Lily Cornbread. This golden, fluffy delight transcends mere sustenance, elevating meals with its warmth, comforting aroma, and irresistible flavor. But beyond its deliciousness, White Lily Cornbread holds a special place in Southern history and culture. From potlucks and picnics to holiday feasts and family gatherings, it has graced tables and warmed hearts for generations.

Today, we embark on a cooking journey to unravel the secrets of this beloved dish. We’ll delve into the simplicity and elegance of the Basic White Lily Cornbread recipe, exploring the key ingredients and their roles in creating this Southern treasure. Along the way, we’ll discover time-tested tips and tricks for achieving the perfect texture and flavor, ensuring your cornbread is as irresistible as it is easy to prepare.

Whether you’re a seasoned Southern cook or a curious newcomer, this blog post is your guide to unlocking the magic of Basic White Lily Cornbread. So, preheat your oven, gather your ingredients, and get ready to bake up a taste of Southern tradition!

Basic White Lily Cornbread Recipe

This classic White Lily Cornbread recipe embodies the beauty of Southern cuisine: simple ingredients, easy preparation, and undeniably delicious results. With just a handful of pantry staples and minimal effort, you can create a warm, golden cornbread that perfectly complements any meal.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 teaspoon all-vegetable shortening
• 1 large egg
• 1 1/2 cups buttermilk (or 1 1/4 cups milk)
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 425°F (220°C). Grease an 8-inch ovenproof skillet or 8-inch round or square baking pan.
2. Combine the cornmeal mix, shortening, and salt in a large bowl.
3. In a separate bowl, whisk together the egg, buttermilk (or milk), and sugar until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly in the pan before serving.

Tips for Perfect Cornbread:

• Use room-temperature ingredients: This ensures that the batter mixes evenly and bakes properly.
• Don’t overmix the batter: Overmixing can result in a tough cornbread. Mix just until the ingredients are combined.
• Use a well-seasoned cast-iron skillet: Cast-iron skillets retain heat well, contributing to a crisp bottom and a moist interior.
• Let the cornbread cool slightly before cutting: This allows the bread to set and prevents it from crumbling.
• Serve warm with butter and honey: The classic combination is a timeless delight.

With this basic recipe as your foundation, feel free to experiment with different flavor variations. Add a pinch of cayenne pepper for a touch of heat, incorporate chopped fresh herbs like chives or parsley for a burst of freshness, or sprinkle shredded cheese on top for a cheesy surprise.

Whether you savor it plain or explore its flavorful possibilities, White Lily Cornbread remains a testament to the magic of simple Southern cooking.

Variations on the Classic

While the basic White Lily Cornbread recipe is a culinary treasure in itself, the world of cornbread extends far beyond. Let’s explore some delectable variations that cater to diverse preferences and unlock new dimensions of flavor:

1. Buttermilk Cornbread

For a touch of tang and richness, substitute buttermilk for the milk in the basic recipe. The buttermilk adds a slight acidity that cuts through the sweetness and creates a more complex flavor profile.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 teaspoon all-vegetable shortening
• 1 large egg
• 1 1/4 cups buttermilk
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions:

Follow the same instructions as the basic recipe, using buttermilk instead of milk.

2. Cast Iron Skillet Cornbread

There’s something inherently special about cornbread baked in a cast iron skillet. The preheated skillet creates a crispy bottom crust while ensuring even baking and a perfectly golden top.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 tablespoon melted butter
• 1 large egg
• 1 1/4 cups milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon melted butter (optional, for topping)

Instructions:

1. Preheat a cast iron skillet to 425°F (220°C). Brush the skillet with melted butter.
2. Combine the cornmeal mix, melted butter, and salt in a large bowl.
3. In a separate bowl, whisk together the egg, milk, and sugar until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the hot skillet.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Drizzle with additional melted butter (optional) and serve warm.

3. White Lily Cornbread Muffins

These individual servings are perfect for picnics, potlucks, or grab-and-go breakfasts. They offer the same delicious flavor and moist texture as the classic recipe but in a convenient size.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
• 2 tablespoons melted butter
• 1 large egg
• 1 1/4 cups milk
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C). Grease or line a muffin pan with paper liners.
2. Combine the cornmeal mix, melted butter, and salt in a large bowl.
3. In a separate bowl, whisk together the egg, milk, and sugar until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Fill the prepared muffin cups with batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool slightly in the pan before serving.

These variations are just the tip of the cornbread iceberg. Feel free to get creative and experiment with different flavors and ingredients. Add chopped jalapenos and cheddar cheese for a Mexican twist, incorporate roasted corn kernels for a burst of sweetness, or drizzle with honey and sprinkle with chopped pecans for a sweet and savory combination.

With each new variation, you’ll discover the incredible versatility of White Lily Cornbread and its ability to satisfy your cravings and delight your taste buds.

4. The Classic White Lily Cornbread Recipe with Buttermilk: A Step-by-Step Guide

White Lily Cornbread with buttermilk is a Southern staple, beloved for its moist texture, golden color, and subtle tang. This recipe provides a straightforward guide to baking this delicious classic, ensuring a successful outcome for cooks of all levels.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix: This special cornmeal mix contains flour, salt, and leavening agents, eliminating the need for additional ingredients.
• 1 teaspoon all-vegetable shortening: This adds a touch of richness and helps achieve a crispy crust.
• 1 large egg: The egg binds the ingredients and contributes to the cornbread’s structure.
• 1 1/4 cups buttermilk: The acidity in buttermilk reacts with the leavening agents, creating a fluffy texture and a mild tangy flavor.
• 1/4 cup sugar: This balances the saltiness and adds a subtle sweetness.
• 1/2 teaspoon salt: This enhances the overall flavor and prevents the cornbread from tasting bland.

Instructions:

1. Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving a golden crust and a light, fluffy interior.
2. Grease an 8-inch ovenproof skillet or baking pan. This prevents sticking and ensures easy removal after baking.
3. In a large bowl, combine the cornmeal mix, shortening, and salt. Whisk the ingredients together until well incorporated.
4. In a separate bowl, whisk together the egg and buttermilk. Make sure the egg is completely blended with the buttermilk.
5. Gradually add the wet ingredients to the dry ingredients, stirring constantly until just combined. Be careful not to overmix, as this can result in a tough cornbread.
6. Pour the batter into the prepared pan. Spread it evenly to ensure consistent baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cornbread should be set throughout.
8. Let the cornbread cool slightly in the pan before serving. This allows it to firm up and prevents it from falling apart.

Tips and Troubleshooting:

• Use room-temperature ingredients: This ensures even mixing and a smooth batter.
• Don’t overmix the batter: A few lumps are okay. Overmixing will develop the gluten in the cornmeal, resulting in a tough texture.
• If the batter seems too thick, add a little more buttermilk. Conversely, if it’s too thin, add a tablespoon or two of cornmeal mix.
• For a crispy crust, preheat the pan before adding the batter. This allows the fat to get hot and create a golden brown crust.
• If the cornbread browns too quickly, cover it loosely with aluminum foil for the last few minutes of baking. This will prevent it from burning.

Serving Suggestions:

• Enjoy your White Lily Cornbread warm with butter and honey.
• Crumble it into soups or stews for added texture and flavor.
• Serve it alongside chili or other hearty dishes.
• Make it into cornbread stuffing for a Thanksgiving feast.

With its simple ingredients and straightforward instructions, this classic White Lily Cornbread recipe is a surefire way to bake up a delicious and comforting treat.

5. White Lily Cornbread Without Buttermilk

For those with dietary restrictions or limited access to ingredients, fear not! You can still enjoy the deliciousness of White Lily Cornbread with this buttermilk-free alternative. This recipe utilizes simple substitutions and adjustments, ensuring a successful cornbread despite the absence of buttermilk.

Ingredients:

• 1 cup White Lily® Enriched Self-Rising White Cornmeal Mix
• 1 teaspoon all-vegetable shortening
• 1 large egg
• 1 1/4 cups milk (whole, low-fat, or dairy-free alternative)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon white vinegar or lemon juice

Instructions:

1. Follow steps 1-3 from the classic White Lily Cornbread recipe with buttermilk.
2. In a small bowl, combine the milk with the vinegar or lemon juice. Let it sit for 5-10 minutes, allowing it to curdle slightly. This creates a buttermilk substitute.
3. Proceed with step 4 of the classic recipe, using the curdled milk mixture instead of buttermilk.
4. Continue with baking and serving as usual.

Explaining Substitutions and Adjustments:

• Milk: Whole milk provides the best richness and flavor, but low-fat or dairy-free alternatives like almond milk or oat milk can be used with slight variations in taste and texture.
• Vinegar or Lemon Juice: These acidic ingredients react with the baking powder in the cornmeal mix, creating lift and mimicking the leavening effect of buttermilk.
• Curdling: The curdling of the milk is crucial. It creates a thicker consistency similar to buttermilk and ensures proper baking results.
• Sugar: Adjusting the sugar amount can be personal preference. You can reduce it for a less sweet cornbread or add a tablespoon for a more pronounced sweetness.

Versatility for Dietary Needs:

This buttermilk-free recipe caters to various dietary needs and preferences.

• Vegetarian and vegan: Substitute dairy-free milk and use a vegan shortening alternative.
• Lactose-intolerant: Use lactose-free milk or dairy-free alternatives.
• Gluten-free: Look for a gluten-free self-rising cornmeal mix to adapt the recipe.

Flavor Variations:

Get creative with flavor variations even without using buttermilk.

• Add herbs: Fresh or dried herbs like chives, parsley, or thyme add a savory twist.
• Incorporate spices: A pinch of cayenne pepper or cumin adds a subtle heat.
• Top with cheese: Sprinkle grated cheddar or pepper jack cheese for a cheesy delight.
• Mix in chopped vegetables: Chopped onions, peppers, or corn kernels add texture and sweetness.

With its simple substitutions and versatile nature, this White Lily Cornbread recipe without buttermilk ensures you can enjoy this classic Southern comfort food regardless of dietary restrictions or ingredient limitations.

Tips and Tricks for Perfect Cornbread

Whether you’re a seasoned cornbread baker or just starting out, understanding the finer points can elevate your results from good to exceptional. Here are some expert tips and tricks to ensure perfect cornbread every time:

Preheating:

• Preheat your oven and pan: This is crucial for achieving a crispy crust and even baking. A cold oven can result in a dense and gummy cornbread. Aim for a preheated oven of 425°F (220°C) for most cornbread recipes. If using a cast iron skillet, preheat it in the oven for at least 10 minutes.

Mixing:

• Don’t overmix: This is the golden rule of cornbread baking. Overmixing develops the gluten in the cornmeal, resulting in a tough and crumbly texture. Gently fold the wet ingredients into the dry ingredients until just combined. A few small lumps are perfectly fine.
• Use room-temperature ingredients: This ensures even mixing and prevents lumps. Take your eggs, milk, and buttermilk out of the refrigerator about 30 minutes before baking.

Baking Times:

• Be mindful of baking times: Baking time varies slightly depending on the recipe and pan you use. Start checking for doneness about five minutes before the recommended time. A toothpick inserted into the center should come out clean, and the top should be golden brown.
• Adjust for variations: Be aware that variations like adding additional ingredients (cheese, vegetables) might require slightly longer baking times. Check for doneness frequently during the final minutes of baking.

Troubleshooting:

• Dry Crumb: This can happen if the cornbread is overbaked or if you used too little liquid. Make sure to follow the recipe’s liquid measurements precisely and avoid overmixing. If your cornbread is dry after baking, you can try drizzling it with melted butter or honey.
• Uneven Baking: This can be caused by using a pan that’s not preheated or by not spreading the batter evenly. Ensure your pan is preheated and use a spatula to spread the batter into an even layer.
• Sticking: This can occur if you don’t grease the pan properly. Use a generous amount of butter or cooking spray to coat the bottom and sides of your pan.

Additional Tips:

• Use high-quality ingredients: Fresh ingredients and good-quality cornmeal mix will significantly impact the flavor and texture of your cornbread.
• Let the cornbread cool slightly before slicing: This allows it to set and prevents it from falling apart.
• Experiment with flavors: Don’t be afraid to add different ingredients like herbs, spices, cheese, or vegetables to personalize your cornbread experience.
• Enjoy warm: Freshly baked cornbread is at its best when served warm with butter and honey.

By following these tips and tricks, you can master the art of cornbread baking and consistently achieve delicious results.

FAQs

1. What are the ingredients in White Lily cornmeal mix?

The ingredients in White Lily Enriched Self-Rising White Cornmeal Mix are:

• Bolted White Cornmeal: Ground white corn kernels that have been sifted to remove the bran and germ.
• Wheat Flour: Provides structure and helps the cornbread rise.
• Degerminated White Cornmeal: Finely ground white corn kernels that have had the germ removed, resulting in a lighter and softer texture.
• Malted Barley Flour: Adds flavor and enzymes that help the cornbread rise.
• Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid: These are vitamins and minerals added to the mix for enrichment.
• Leavening: Baking soda and calcium phosphate help the cornbread rise.
• Salt: Enhances the flavor of the cornbread.

2. Why do people put cornbread in milk?

There are several reasons why people put cornbread in milk:

• Flavor and texture: The milk softens the cornbread, making it more moist and flavorful.
• Nutritional value: Milk adds protein, calcium, and other nutrients to the cornbread.
• Tradition: In many Southern cultures, it is common to eat cornbread soaked in milk as a breakfast or snack.

3. Is it better to use buttermilk or milk in cornbread?

Both buttermilk and milk can be used in cornbread, each with its own benefits:

• Buttermilk: Buttermilk adds a tangy flavor and a slightly denser texture to the cornbread. It also helps the cornbread rise higher.
• Milk: Milk produces a sweeter and lighter cornbread. It is a good choice for people who do not like the tangy flavor of buttermilk.

Ultimately, the best choice depends on your personal preferences. You can experiment with both buttermilk and milk to see which you prefer.

4. What is the difference between cornbread mix and cornmeal?

Cornbread mix is a pre-mixed blend of ingredients that typically includes cornmeal, flour, leavening agents, and salt. All you need to add is water or milk to make cornbread.

Cornmeal, on the other hand, is simply ground corn kernels. It is a versatile ingredient that can be used in a variety of recipes, including cornbread, polenta, and hush puppies. However, cornmeal typically requires you to add other ingredients like flour, leavening agents, and salt to make cornbread.