Last Updated on March 24, 2025 by Souhail
There’s something magical about a perfectly baked White Lily cornbread recipe. If you grew up in the South, chances are, this golden, crispy-edged staple graced your dinner table more often than not. White Lily flour and cornmeal have long been the secret behind the lightest, fluffiest baked goods, and this cornbread is no exception.
This recipe is everything you want in a classic Southern side: a golden crust, moist interior, and that delicate corn flavor that pairs effortlessly with everything from chili to collard greens. Whether you’re whipping this up for a cozy weeknight dinner or a big family cookout, it’s the kind of easy, nostalgic dish that brings people together.
What sets this cornbread apart is its simplicity and versatility. Made in a hot skillet with just a handful of pantry staples, it comes out deliciously tender every single time. Once you try this version, you might just declare it the best cornbread you’ve ever made.
Table of contents
Why This White Lily Cornbread Recipe Works
What makes this White Lily cornbread recipe so special? It’s all about the ingredients and technique. White Lily’s finely ground self-rising cornmeal creates a tender, moist texture that’s never dry or crumbly. Paired with buttermilk and eggs, it bakes up light and flavorful every time.
The secret weapon is a hot cast iron skillet. Preheating it in the oven ensures a crispy, golden crust that contrasts beautifully with the soft center. This quick step transforms basic batter into something crave-worthy.
It’s also incredibly versatile, whether you prefer it sweet or savory, plain or packed with cheese and jalapeños, this recipe adapts with ease. Plus, it’s beginner-friendly, comes together in one bowl, and bakes in under 30 minutes. Simple, satisfying, and totally foolproof.
Ingredients Breakdown
- 1 ½ cups White Lily self-rising cornmeal mix
- ½ cup White Lily all-purpose flour
- 1 tablespoon sugar (optional, adjust to taste)
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup melted butter (plus more for greasing skillet)
- 1 tablespoon vegetable oil
Optional Ingredients for Variations:
- ½ cup shredded cheddar cheese: adds richness and a cheesy twist
- 1 small jalapeño, finely diced: for a spicy kick
- ½ cup whole corn kernels: fresh or thawed from frozen for extra texture
Step-by-Step Instructions
1. Preheat the oven and skillet (10 minutes)
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (218°C). This helps create that golden, crispy crust we all love.
Tip: Make sure the skillet is thoroughly preheated. A cold pan won't create that sizzle when the batter hits.
2. Mix dry ingredients (2 minutes)
In a large bowl, whisk together the White Lily self-rising cornmeal, White Lily all-purpose flour, and sugar (if using). This helps evenly distribute the leavening agents.
3. Combine wet ingredients (2 minutes)
In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter until well combined.
Note: Make sure the butter is slightly cooled before mixing it in, so it doesn't scramble the eggs.
4. Mix wet and dry (1–2 minutes)
Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined. Avoid overmixing, which can make the cornbread tough.
Optional: Fold in any additions like cheese, jalapeños, or corn kernels here.
5. Grease the hot skillet (1 minute)
Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of vegetable oil or a dab of butter, and swirl it around to coat the bottom and sides.
Warning: The skillet will be extremely hot, so handle with care.
6. Pour and bake (20–25 minutes)
Quickly pour the batter into the hot skillet. You should hear it sizzle, that’s a good sign!
Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Tip: The edges will naturally pull away from the pan when it’s done.
7. Cool and serve (5–10 minutes)
Let the cornbread cool in the skillet for about 5 minutes before slicing. Serve warm with a pat of butter or a drizzle of honey.
Pro Tips for Success
- Preheat your skillet: This step is non-negotiable for that classic crispy crust. A hot pan caramelizes the batter on contact, creating a deliciously textured edge.
- Use real buttermilk: If you don’t have it, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 ½ cups of milk and letting it sit for 5–10 minutes.
- Avoid overmixing: Stir the batter just until everything is incorporated. Overmixing can lead to dense, dry cornbread.
- Go light on sugar: A touch of sugar is fine, but too much can overpower the corn flavor. Taste the batter if you’re unsure.
- Don’t overbake: Cornbread can dry out quickly. Start checking at the 20-minute mark, especially if using a different pan.
- Use the right pan: A cast iron skillet is ideal, but an oven-safe baking dish or muffin tin will also work. Just adjust the baking time accordingly, muffins will bake faster.
Recipe Card
White Lily Cornbread
Course: BreakfastCuisine: USADifficulty: Easy8
servings10
minutes25
minutes215
kcalA Southern favorite made simple with White Lily cornmeal. This cornbread is moist, golden, and irresistibly fluffy with crispy edges.
Ingredients
1 ½ cups White Lily self-rising cornmeal mix
½ cup White Lily all-purpose flour
1 tablespoon sugar (optional)
1 ½ cups buttermilk
2 large eggs
¼ cup melted butter
1 tablespoon vegetable oil (for skillet)
Directions
- Preheat oven to 425°F with a 10-inch cast iron skillet inside.
- In a large bowl, whisk together cornmeal mix, flour, and sugar.
- In a separate bowl, beat eggs, then add buttermilk and melted butter.
- Stir wet ingredients into dry, mixing until just combined.
- Carefully remove skillet from oven, add vegetable oil, and swirl to coat.
- Pour batter into hot skillet and return to oven.
- Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
- Cool for 5–10 minutes before slicing and serving warm.
Notes
- Make it sweeter by adding honey or more sugar.
- For a cheesy version, stir in ½ cup sharp cheddar.
- Use a muffin tin for grab-and-go portions (reduce bake time to 15–18 mins).
Frequently Asked Questions
White Lily’s finely ground cornmeal mix creates a tender, moist crumb that’s not too gritty. It’s also self-rising, which gives your cornbread a nice lift without extra leavening.
You can, but you’ll need to add baking powder and salt. White Lily’s mix already contains leavening agents and salt, so using plain cornmeal would require adjusting the recipe.
Use real buttermilk and don’t overbake it. Pull the cornbread from the oven as soon as the center is set and the edges are golden.
A cast iron skillet is ideal. It creates a crisp crust and bakes evenly. If you don’t have one, a glass or metal baking dish will work, but it won’t have that classic crunchy edge.
Yes! Cornbread stores well for 2 days at room temp or 5 in the fridge. To reheat, warm slices in the oven wrapped in foil to maintain moisture.
Absolutely. Wrap tightly and freeze slices individually. They’ll last for up to 3 months. Thaw at room temp and reheat in the oven or skillet for best texture.
Final Thoughts
This White Lily cornbread recipe is everything you want in a Southern classic, golden, fluffy, and full of comforting flavor. It’s the perfect side for hearty dishes or even enjoyed on its own with butter and honey.
If you’re craving more Southern comfort, try our chicken and pastry recipe or the soft and subtly sweet sweet potato cornbread recipe. For cozy pairings, don’t miss our nourishing best soup to eat every day or discover how to make rice taste like a restaurant to round out your meal.
And if you love enhancing flavor the easy way, check out the secret ingredient in a stew, it might just surprise you.
Now, grab that skillet and bring this classic to life. It’s simple, soul-warming, and sure to become a staple in your kitchen.