White Lily Cornbread Recipe
If you want to take your cornbread game to the next level, then you need to try the White Lily cornbread recipe.
Equipment
- Oven
- Small bowl
- Medium bowl
- Baking sheet
Ingredients
- White Lily® Enriched Self-Rising White Cornmeal Mix 2 cups
- Buttermilk 1 ½ cups
- Pure vegetable oil ¼ cup
- Sugar 1 ½ tablespoons
- Large egg 1
Instructions
- Set the oven temperature to 400°F (200°C) as you continue with the cooking process.
- Prepare a 9-inch round baking pan by greasing it with a thin layer of shortening. Set it aside for later use.
- In a medium-sized bowl, mix together cornmeal mix, oil, sugar, and until the ingredients are blended.
- In a small bowl, whisk the egg and buttermilk together until evenly incorporated.
- Pour the egg and milk mixture into the cornmeal mixture and stir until everything is just combined. The batter may have a few lumps, which is normal.
- Pour the batter into a greased baking pan, spreading it evenly with a spoon to ensure it covers the entire pan.
- Bake the cornbread in the preheated oven for around 20 minutes, or until it turns a golden brown color and the center is firm when pressed.
- Let the cornbread cool for about 10 minutes in the pan to achieve the perfect texture before cutting into it and enjoying it.