White Lily Cornbread recipe

White Lily Cornbread Recipe: Ingredients, Method, and Tips (Quick and Easy)

Want to try something different this winter? I have a special recipe that is crisp from the outside and soft from the inside. The recipe I have for you today is called White Lily Cornbread.

Many a time, it happens that you get bored of your regular meal and want to try something different. Never mind, the White Lily Cornbread is something to rely on.

The best part of this recipe is that it can match with almost all other dishes you make at your home.

Another best thing about White Lily cornbread is that it requires little time to prepare and at the same time easy to make with minimal effort.

So, next time if you want something quick to appear out of your kitchen, put this cornbread recipe on your list.

The White Lily cornbread is made from ground kernels of white corn and is lighter in color, rich, and milder in flavor. Compared to common cornbread which is yellowish, this one is more into whitish in appearance.

The recipe has only a few ingredients that are easily available. This tastes so yummy and get ready with just common ingredients like egg, buttermilk, or regular milk, sugar, and cooking oil.

White Lily Cornbread recipe


  • White lily self-rising cornmeal mix: 2 cups
  • Egg: 1 large
  • Buttermilk: 1.5 cups
  • Sugar to taste
  • Vegetable oil: 1/4 cup

Preparation Method:

  1. Take a mixing bowl and get ready to make the batter
  2. For this, in the mixing bowl add the cornbread and then mix the buttermilk
  3. Now add the eggs and oil to the mixture and mix everything well
  4. In the end, add the sugar and whisk everything well until moist
  5. Bring your oven back to work and make the skillet hot for extra crispness to your recipe
  6. You can use a square or round skillet as per your choice or demand
  7. Now it’s time to bake your cornbread mix. You can bake it for 20 minutes at 425°F
  8. You can insert a toothpick in the middle to make your cornbread come out easy in the end
  9. Your White Lily Cornbread is ready to delight your dear ones.
  10. Take out gently and enjoy with any of your favorite side dishes or meal

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  • Serving: 6
  • Preparation time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes

White Lily Cornbread recipe with buttermilk

As mentioned, you can use either buttermilk or milk to prepare this cornbread recipe. The purpose of buttermilk or milk is just to soften the batter which further adds taste to your recipe.

Using buttermilk will bring a little tanginess and richness to the whole Lilly cornbread.

Having said that let me list down the list of ingredients that you will need to prepare your cornbread with buttermilk and corn kernels.


  • White Lily self-rising cornmeal mix: 1 cup
  • White Lily all-purpose flour: 1/2 cup
  • sugar (optional): 1 tablespoon
  • buttermilk: 1 cup
  • whole milk: 1/2 cup
  • baking powder: 1 teaspoon
  • baking soda: 1/2 teaspoon
  • salt: 1/2 teaspoon
  • egg: 1 large
  • unsalted butter, melted: 1/4 cup
  • corn kernels (fresh, frozen, or canned and drained): 1 cup


  • To start with, you need to preheat your oven to 425°F (220°C).
  • Next place a cast-iron skillet or a baking dish in the oven, heat it
  • Take a mixing bowl and one by one add self-rising cornmeal mix, all-purpose flour, sugar (if using), baking powder, baking soda, and salt.
  • Now whisk all the ingredients so that they blend properly
  • Now take another mixing bowl and add the buttermilk, whole milk, egg, and melted butter. Do the whisky again.
  • Now it’s time to transfer the wet ingredients into the dry ingredients. Stir a little. Make sure you do not overmix. And, a little lumps is okay.
  • Next, you need to add the corn kernels to the batter. Make sure to distribute them evenly.
  • Now, you take out the hot skillet or baking dish from the oven and coat the bottom with a little melted butter.
  • It is time to pour the cornbread batter into the hot skillet. if you hear a sizzling sound, it means you are on the right track to get a nice crispy crust.
  • Next, for approximately 20-25 minutes you need to bake until the top turns golden brown.
  • You can use a toothpick to insert in the mid. If it comes out with ease, you are good to go.
  • Before going to make the final slices you need to wait for a few minutes to let the cornbread cool.
  • Next, make the final slices and serve them warm with butter and honey
  • You can enjoy the new version with any of your favorite Southern dishes.

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I am sure the combination of butter and cornbread kernel will add a different experience to your taste buds. Adding corn kernels provides bursts of sweetness and helps with a rich texture.

On the other side, adding buttermilk brings tanginess and tenderness to the recipe. As an important note, if you do not have buttermilk at your home, you can use a tablespoon of vinegar or lemon juice to regular milk as an alternative.

If you want to add more twist and flavor to the new version, you can add chopped jalapeños or shredded cheese

Tips for the White Lily Cornbread recipe

Here are some tips for the White Lily Cornbread recipe that will further make your task a little easy

  • As a first tip, it is also recommended to use fresh and quality ingredients, especially cornbread. Make sure to use only fresh buttermilk, eggs, and good-quality cornmeal.
  • Preheat the oven while you are making your batter ready. This way you will skillfully utilize your time because making batter and heating the oven require almost the same time.
  • You can use regular milk or buttermilk while preparing your cornbread batter. This will bring smoothness and add extra flavor.
  • Consistency is very important. Please refrain from overmixing the batter as it can lead to a hard texture. It is recommended to lightly mix the wet and dry ingredients and not over-mix. A little lump is always okay, do not worry.
  • Make sure to preheat your oven and make your skillet hot. This will not only bring extra crispness but also add a brownish appearance to your cornbread mix.
  • You can also add dry fruits like almond, and cashew pieces on the top to bring more crispness and taste. How about adding sweet and colorful tutti fruitti?
  • Adjusting the sugar level is another important tip if planning to eat in a group. You can easily adjust the sweetness by changing the quantity of sugar as per your choice.
  • Do not immediately serve and make slices after taking out the oven. Allow it to cool down for a few minutes before making slices and serving for a better texture and moistness inside.
  • If you want to experiment with the recipe, you can customize adding different herbs and spices. You can also use new ingredients like fruits and nuts to come up with your new version.

Final Thought

I am sure you like the two versions of the White Lily cornbread recipes shared in the post. Make sure to follow the tips shared for a better taste.

As a takeaway, use fresh white lily cornmeal mix for better smoothness and texture as it is popular in southern styles of preparation.

People sometimes find difficulty in finding White Lily flour. In case, you are unable to find it, you can use a regular self-rising flour instead. But the taste will vary a little because White Lily flour is best known for softness and widely used in Southern-style baking.

If you have leftover cornbread, you can an airtight container for storage in the room. If planning to store it for a longer duration, you can wrap it and refrigerate it.

The recipe tastes well when combined with honey, butter, or maple syrup. Use meting butter when serving. For better taste serve hot with the butter.

Have a late-night craving for something delicious? This White Lily Cornbread can rescue your hunger.

You can enjoy this yummy White Lily Cornbread anytime and with almost all foods including vegetables, fruits, pizza, etc.

Also, feel free to get a little innovative with the recipes by adding the ingredients of choice including nuts and fruits. Let me know the review of the recipe and how your kids at home enjoyed it.

Will meet you back in future recipes. Bye!

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