White Lily Cornbread Recipe: Southern Comfort in Every Bite

Ever had a piece of cornbread that’s so light and fluffy it basically melts in your mouth? You know the kind I’m talking about—golden on the outside, tender on the inside, and perfect with a little butter melting on top. Well, you’re in luck because today, we’re talking about the real deal: White Lily Cornbread. If you grew up in the South (or just wish you did), you already know this is the flour for baking perfection. Let me show you how to make a cornbread recipe that’ll win hearts at every table—no exaggeration.

Why White Lily Flour Makes the Difference

Okay, so first, let’s talk about White Lily flour because it’s kind of a big deal. If you’ve ever wondered what makes Southern baked goods, well, different, this flour is part of the magic. It’s made with soft winter wheat, which gives it a super fine texture and a lower protein content. Translation? Fluffier, lighter, and downright perfect baked goods.

For cornbread, White Lily brings that delicate crumb while still holding everything together. You get crispy edges (yes, the good kind of crispy) and a tender middle. Trust me, once you try it, you won’t go back to anything else.

For a classic take on cornbread using another beloved Southern brand, you might enjoy this Martha White Cornbread Recipe. It’s a traditional favorite that highlights how simple ingredients can create unforgettable results.

Ingredients You’ll Need

Here’s what you’ll need to make this classic Southern cornbread. It’s super simple, and you probably have most of this stuff already hanging out in your kitchen:

• 1 cup White Lily self-rising cornmeal mix
• 1/2 cup White Lily all-purpose flour (adds structure and fluff)
• 1 tablespoon sugar (optional, but Southerners argue about this—more on that later)
• 1/4 teaspoon baking soda
• 1 large egg
• 1 cup buttermilk (the secret to richness)
• 1/4 cup vegetable oil or melted butter
• 1 tablespoon bacon drippings (optional but amazing for flavor)

Step-by-Step Directions

Alright, let’s get down to business. Follow these steps, and I promise you’ll have a golden, tender, Southern-style cornbread that’s going to wow everyone at the table.

1. Preheat Your Oven

First things first: crank that oven to 425°F. Place a cast iron skillet (8 or 9 inches works perfectly) in the oven while it preheats. This is key because you want the skillet hot—that’s how you get that glorious crispy crust.

2. Mix Your Dry Ingredients

Grab a large mixing bowl and combine:

• 1 cup White Lily cornmeal mix
• 1/2 cup White Lily flour
• 1/4 teaspoon baking soda
• 1 tablespoon sugar (if you’re adding it—no judgment here, friend).

Give it a little whisk to make sure everything’s evenly mixed.

3. Combine the Wet Ingredients

In a separate bowl, mix:

• 1 large egg
• 1 cup buttermilk
• 1/4 cup vegetable oil or melted butter.

Pro tip: If you’re feeling fancy, stir in a tablespoon of bacon drippings here. It adds a smoky depth that’s unbeatable.

4. Mix It All Together

Pour the wet ingredients into the dry ingredients and stir gently. You don’t want to overmix—just stir until everything’s combined. The batter will be thick but pourable.

5. Prep the Skillet

Here’s where the magic happens. Carefully remove the hot skillet from the oven (don’t forget oven mitts, people!). Add about a teaspoon of oil or bacon grease to the skillet and swirl it around. You’ll hear that little sizzle—music to your ears.

Now, pour the batter into the skillet. It’ll spread out evenly, and the edges will start to fry just a bit. That’s when you know you’re doing it right.

6. Bake to Perfection

Pop the skillet back into the oven and bake for about 20–25 minutes. Keep an eye on it—it’s ready when the top is golden and a toothpick inserted in the center comes out clean.

7. Cool and Serve

Once it’s done, take it out and let it cool for about 5 minutes. Then, slice it up, slap on some butter, and serve warm. And listen—if you don’t sneak a bite straight from the skillet, are you even living?

What to Serve with White Lily Cornbread

This cornbread is so versatile. Serve it as a side with:

• Chili: A classic combo that never gets old.
• Fried Chicken: Hello, Southern comfort food!
• Beans and Greens: Cornbread + collard greens = soul food perfection.
• Honey Butter: If you haven’t tried cornbread with honey butter, you’re missing out.

Why White Lily Cornbread is a Southern Staple

When it comes to Southern cooking, cornbread holds a special place on the dinner table. Whether you’re serving it with a pot of chili, a plate of fried chicken, or some good old-fashioned greens, this golden bread is the ultimate comfort food. But here’s the thing—White Lily cornbread takes the experience to a whole new level. The delicate texture of White Lily flour and cornmeal mix makes it lighter and fluffier than most cornbread recipes out there.

If you’ve ever wondered why grandma’s cornbread always tasted so much better, the flour she used might just be the answer. For generations, Southern bakers have trusted White Lily for its unmatched quality and consistency. It’s not just flour—it’s tradition.

Quick Variations for White Lily Cornbread

While the classic recipe is unbeatable, there’s no harm in mixing it up every now and then. For a spicier, more adventurous twist, check out this flavorful Mexican Cornbread Recipe. You can easily customize White Lily cornbread to match your cravings or the occasion.

• Cheesy Cornbread: Add a cup of shredded cheddar cheese to the batter before baking. The cheese melts into the cornbread, creating an irresistible combination of flavors.
• Jalapeño Cornbread: Mix in a couple of chopped fresh jalapeños for a little heat. It pairs perfectly with chili or barbecue.
• Sweet Cornbread: Stir in 1/2 cup of corn kernels and a bit of extra sugar for a naturally sweet, hearty bite.
• Bacon Cornbread: Crumble cooked bacon into the batter and drizzle bacon grease in the skillet for the ultimate smoky flavor.

The Secret to Perfect Skillet White Lily Cornbread

Let’s talk about the skillet again because, honestly, it’s what transforms a good cornbread into a great one. Using a hot cast iron skillet gives White Lily cornbread that crispy, golden crust that everyone fights over at the table. Here’s why:

• When you preheat the skillet, the batter begins cooking as soon as it hits the pan. That quick reaction creates a perfectly browned crust on the bottom and edges.
• Cast iron retains heat evenly, ensuring the cornbread bakes consistently. No dry corners here!
• A well-seasoned skillet adds a subtle, smoky flavor that’s hard to beat.

If you don’t have a cast iron skillet, no worries—you can still bake it in a regular pan. But when you get a chance, invest in one. It’ll change the way you make cornbread forever.

Pairing White Lily Cornbread with Southern Classics

Let’s be honest: White Lily cornbread tastes incredible all on its own. But if you really want to serve a meal that hits all the right notes, pair it with some classic Southern dishes.

• Country-style Greens: Nothing complements cornbread like a pot of slow-cooked collard greens or turnip greens. Don’t forget the vinegar and a sprinkle of hot sauce!
• Chicken and Dumplings: Soft, hearty dumplings alongside crispy-edged cornbread? Say no more.
• Barbecue Ribs: Sweet, smoky barbecue ribs and buttery cornbread are a match made in heaven.
• Beef Stew: A warm bowl of beef stew with cornbread to soak up the gravy? That’s comfort food at its finest.

These combinations bring out the true versatility of White Lily cornbread, turning any meal into something special.

Why Buttermilk is the Perfect Pair for White Lily Cornbread

If you’re wondering why buttermilk is such a key ingredient in White Lily cornbread, let me explain. Buttermilk isn’t just about flavor—it’s about science. The acidity in buttermilk reacts with the baking soda in the recipe, helping the cornbread rise and giving it that tender, fluffy texture.

Plus, buttermilk adds a rich, tangy flavor that balances the natural sweetness of the cornmeal. If you don’t have buttermilk on hand, don’t panic—you can make your own by mixing milk with a little lemon juice or vinegar. It’s a quick fix that works like a charm.

Storing and Reheating White Lily Cornbread

If you somehow end up with leftovers (unlikely, but let’s pretend), you’ll want to store your White Lily cornbread properly to keep it fresh. Here’s what to do:

• At Room Temperature: Wrap the cornbread tightly in plastic wrap or foil and leave it on the counter for up to 2 days.
• In the Fridge: If you need it to last a little longer, store it in an airtight container in the fridge for up to 5 days.
• Freezing: Cornbread freezes beautifully! Slice it, wrap it tightly, and freeze for up to 3 months. Just thaw it at room temperature before reheating.

To reheat, pop it in the oven at 350°F for about 10 minutes, or give it a quick zap in the microwave. Add a little butter, and it’s as good as fresh.

FAQs About White Lily Cornbread

1. What’s the difference between White Lily and other flours?

White Lily uses soft winter wheat, which makes it lighter and fluffier. It’s perfect for cornbread, biscuits, and cakes.

2. Do I have to use a cast iron skillet?

No, but it’s highly recommended! A cast iron skillet gives you that crispy crust. If you don’t have one, you can use a baking dish, but it won’t be quite the same.

3. Can I make this without buttermilk?

Yes! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and boom—you’ve got buttermilk.

4. Why do Southerners argue about sugar in cornbread?

Oh, it’s a thing. Some folks think sugar belongs in cake, not cornbread. Others say a little sugar doesn’t hurt anyone. I say: you do you.

5. How do I store leftover cornbread?

Wrap it in foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, pop it in the fridge. Reheat in the oven or microwave.

Tips for the Best White Lily Cornbread

Getting cornbread just right can feel like a bit of an art, but these tips will make sure you hit the jackpot every time. From crispy edges to that tender crumb, here’s how to make your White Lily cornbread truly shine:

1. Don’t Skip the Hot Skillet—It’s the Secret to Crispy Edges

One of the biggest game-changers in cornbread is using a hot cast iron skillet. Why? Preheating your skillet in the oven makes sure the batter starts cooking the second it hits the pan. This instant heat reaction gives you those golden, crispy edges that cornbread lovers can’t get enough of.

Here’s how to do it:

• Place your cast iron skillet in the oven while it preheats to 425°F. Let it heat for at least 10 minutes.
• Carefully remove the skillet (it’ll be hot, so use oven mitts!). Add a little oil or bacon drippings, swirl it around, and listen for that sizzle. That’s your crispy crust magic happening.
• Pour the batter into the skillet quickly and return it to the oven. The heat creates that golden, almost fried-like edge that’s pure perfection.

Pro tip: If you don’t have a cast iron skillet, you can use a baking dish, but you’ll lose some of that iconic crunch. Trust me—invest in a skillet. It’s worth it!

2. Use Buttermilk for a Richer Flavor and Perfect Texture

Buttermilk is a must for White Lily cornbread, and it’s not just about tradition—it’s about results. The acidity in buttermilk reacts with the baking soda in your recipe, helping the cornbread rise beautifully. It also tenderizes the crumb, leaving you with a moist, fluffy texture that’s hard to achieve with regular milk.

The flavor is another win. Buttermilk adds a subtle tang that perfectly balances the sweet, buttery richness of the cornbread. It’s a small ingredient swap that makes a huge difference.

No buttermilk on hand? No problem! Make your own in a pinch:

• Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
• Stir it up and let it sit for 5–10 minutes until it curdles slightly. Boom—homemade buttermilk!

3. Don’t Overmix the Batter—A Few Lumps Are Okay

This is one of the biggest mistakes people make when baking cornbread (or anything, really). When you mix the batter too much, you activate the gluten in the flour, which can make the final product tough or dense—two things cornbread should never be.

Here’s the trick:

• Combine your dry ingredients and wet ingredients separately first.
• When it’s time to mix them together, stir gently with a wooden spoon or spatula. You’re looking for a thick, slightly lumpy batter—not a smooth, cake-like one.
• Stop mixing as soon as you can’t see any dry flour. A few lumps are perfectly fine—they’ll disappear as the cornbread bakes.

Remember, cornbread batter is forgiving. The less you fuss with it, the better the texture will be.

4. Add Mix-Ins If You’re Feeling Adventurous

Sure, classic cornbread is incredible all on its own, but sometimes it’s fun to mix things up—literally. Adding flavorful ingredients can give your White Lily cornbread a creative twist, making it perfect for any occasion.

Here are a few mix-in ideas that work perfectly:

• Chopped Jalapeños: For a spicy kick, stir in 1–2 chopped fresh jalapeños (seeds removed for less heat). They pair beautifully with chili or barbecue.
• Shredded Cheese: Add 1 cup of sharp cheddar, Monterey Jack, or pepper jack cheese to the batter. The cheese melts into the cornbread, creating a gooey, savory bite.
• Corn Kernels: For a hearty texture and a pop of sweetness, mix in 1/2 to 1 cup of fresh, frozen, or canned corn. Just make sure it’s drained well.
• Crispy Bacon Crumbles: Cook up a few slices of bacon, crumble them, and stir them into the batter. You can even add a little of that leftover bacon grease to the skillet for extra flavor.

Feeling fancy? Combine a couple of these! Try jalapeño and cheddar for a spicy-cheesy combo, or bacon and corn for a smoky-sweet mix.

Final Thoughts

Honestly, this White Lily cornbread recipe is as close to perfection as it gets. It’s simple, quick, and delivers every single time. Whether you’re pairing it with chili on a chilly night or just slathering it with butter and honey, it’s a must-have in your kitchen.

So, go ahead—preheat that oven, grab your White Lily flour, and whip up a skillet of this golden goodness. I promise, one bite, and you’ll be hooked.

And hey, if you’re team “no sugar,” let me know. I won’t judge.