White Lily Cornbread Recipe

For a taste of the South, look no further than this White Lily Cornbread recipe. This easy-to-follow recipe uses White Lily's self-rising cornmeal mix, a staple in Southern kitchens, to create a light and fluffy cornbread with a crispy golden brown crust. Buttermilk adds a slight tang that complements the sweetness of the cornmeal, while a touch of sugar enhances the flavor.
This cornbread is perfect as a side dish for chili, beans, or fried chicken. It can also be enjoyed on its own for a satisfying snack. This recipe is so simple, you'll be whipping up batches of this delicious cornbread in no time.

Ingredients

• 1 teaspoon vegetable shortening
• 1 large egg
• 2 cups White Lily Self-Rising Cornmeal Mix
• 1 1/2 cups buttermilk (or 1 1/4 cups milk)
• 1/4 cup vegetable oil
• 1 tablespoon sugar (optional)

Directions

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Add vegetable shortening to an 8-inch oven-proof skillet or baking pan. Heat in the oven for 5 minutes. Carefully remove the pan from the oven and tilt it to coat the bottom and sides with the melted shortening.
2. In a medium bowl, whisk together the egg. Add the cornmeal mix, buttermilk, oil, and sugar (if using) and whisk just until combined. A few lumps are okay.
3. Pour the batter into the preheated skillet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool in the pan for 20 minutes before serving.