White Lily Cornbread Recipe

Some of my earliest kitchen memories come from watching my granny whip up her signature cornbread using White Lily Self-Rising White Cornmeal Mix. Back then, everything felt warmer—like a dish that could bring the whole family together, even during the busiest months. Her recipe was never overly fancy or cloying; it was just the right mix of ingredients: fine ground cornmeal, a fresh Egg, and a bunch of sweet kernels folded in to share the rich flavor of real corn. Whether it was the golden crispy outside or the soft, moist, tender inside, it had that classic Southern feel—something you could enjoy with people you love.

Today, cornbread is still a popular choice, and White Lily remains my go-to. Some folks go for yellow cornmeal, but there’s something about the light, savory taste of the White variety that keeps me coming back. Even those trying out variations like No Egg Cornbread can appreciate how White Lily makes every bite feel like home. It’s not just about the cornmeal—it’s about the way it all comes together. And when people take that first bite and stop, smile, and praise it? That’s when you know you’ve made something really good. Yes, the old ways still work—and this is one of them.

What is White Lily Cornbread?

White Lily Cornbread is the kind of dish that brings life to any Southern table—it’s the base of so many family recipes passed down from Granny herself. What makes it special is how easy and straightforward it is to make, with just a few trusted ingredients and barely five minutes of prep. Whether you’re using it as a side for chili, meats, or slow-cooked stews and veggies, its soft crumb, subtle sweetness, and golden color create a perfect contrast with its savory crisp edge. I’ve even used it in dressing and it worked phenomenally—better than any boxed mix like jiffy, am I right? This is real comfort food, the kind that fills a bowl and your heart with the same warm flavor, richer and more Southern than any Biscuit, and you gotta try it at least once.

Ingredients

• 2 cups White Lily Self-Rising Cornmeal Mix
• 1 ¼ cups buttermilk (for richer flavor and moisture)
• 1 large egg, beaten (binds everything well)
• ¼ cup melted butter (adds rich flavor and tenderness)
• 1 tablespoon sugar (optional – adjust to taste for slight sweetness)
• ½ stick butter (to melt in the skillet before pouring batter – gives crispy edges and golden crust)

Kitchen Equipment Needed

• Large mixing bowl – for combining dry and wet ingredients
• Medium mixing bowl – perfect for beating the egg and prepping smaller mixes
• Whisk – to blend everything smoothly and evenly
• Cast-iron skillet or baking pan – essential for that crispy golden crust
• Measuring cups and spoons – to keep everything accurate
• Oven mitts – for safe handling of hot pans/skillets
• Toothpick – to test if the cornbread is cooked through (it should come out clean)

How to Make White Lily Cornbread

Step 1: 

Preheat your oven to 425°F (220°C) and place your cast-iron skillet (8 to 10 inch) inside to get hot. Add ½ stick of butter to the skillet so it melts while heating. This creates a golden, crisp crust on the bottom and sides of the bread. Use oven mitts to carefully handle the pan.

Step 2: 

In a large bowl, combine all the dry ingredients: 2 cups of White Lily Self-Rising Cornmeal Mix and 1 tablespoon sugar (if using). Stir everything well with a whisk to remove any lumps and keep it smooth.

Step 3: 

In another bowl, beat 1 large egg, then add 1 ¼ cups buttermilk and ¼ cup vegetable oil or melted butter. Mix until well-combined—the batter should be slightly lumpy, not too smooth. Don’t overmix; just until moistened.

Step 4: 

Carefully remove the preheated, buttered skillet from the oven and pour the batter into it. You should hear a slight sizzle—that’s a good sign! Bake in the oven for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean when tested.

Step 5: 

Let it cool for a few minutes, then cut into wedges and serve warm. You can also enjoy it with chili, veggies, or even as a side with other meals. It’s that perfect, buttery, homemade comfort bread.

Quick Tips for the Best White Lily Cornbread

• Preheat your cast-iron skillet or baking tin to get a crispy crust on the bottom and edges—a Southern must!
• Combine dry and wet ingredients in a mixing bowl and stir with a whisk or rubber spatula just until mixed. Overmixing makes it tough.
• Out of milk? Substitute with 1 tablespoon of vinegar or lemon juice in 1 cup of coconut milk, let it sit for 5–10 minutes.
• Add a hint of sugar or Splenda if you like it slightly sweet—don’t use too much.
• For muffins, use a greased muffin tin, fill 2/3 full, and bake at 375 degrees for 15–20 minutes.
• Let it cool before cutting for better texture and clean slices.
• Brush with melted butter right after baking for extra fluff and flavor—especially perfect for Thanksgiving.

How to Store Leftovers?

Let the cornbread cool, then wrap it in plastic, foil, or parchment with paper towel layers to keep it moist. Store in an airtight container in the fridge for up to 3 days. For longer storage, cut into slices, wrap well, and freeze for up to a week. To reheat, use the microwave at 75% power for 10–15 minutes, or heat in a 350 degrees oven, covered with damp paper or foil, until warm. This keeps the bread soft and fresh whenever you need it.

Best Pairings for White Lily Cornbread

White Lily Cornbread is a classic that’s both versatile and comforting. Its soft texture and slight sweetness make it a perfect match for many delicious dishes, whether you’re planning a light snack or a hearty meal. For a traditional Southern combo, nothing beats a hot bowl of chili, a creamy bowl of chicken soup, or a side of collard greens and ham. The flavors blend beautifully—its sweetness balances out spicy, savory, or rich dishes, doing the perfect job every time.

For breakfast, I love pairing it with scrambled egg, buttered grits, or even a soft Rice Paper Omelette. For lunch or dinner, go for meaty entrees like pulled pork, BBQ, or sausage with a side of fried vegetables or roasted salad with vinaigrette—a great contrast of light and heavy. And when that sweet craving hits, a warm slice with a drizzle of honey, or spreads like jams, jellies, and butter can turn it into a delightful treat. Even fruit like bananas, apples, or mangoes can make a refreshing side for those with a sweet tooth. Trust me, folks of all kinds will find their faves in these easy pairings.

FAQs:

How Can I Make This Cornbread Gluten-Free?

To make it gluten-free, use a gluten-free cornmeal and a trusted mix labeled gluten-free. Always check the ingredients to be sure there’s no hidden gluten.

What’s the Best Way to Get a Crispy Cornbread Crust?

The best way is to preheat your cast-iron skillet in a hot oven before pouring in the batter—this gives your cornbread that perfect crispy crust every time.

How Can I Customize My Cornbread?

You can easily customize your cornbread by adding extras like shredded cheese, chopped jalapeños, or sweet corn kernels. Just fold them into the mix for a fun and flavorful twist!

Is Milk or Buttermilk Better for Cornbread?

I highly recommend using buttermilk for the best flavor and texture—it gives cornbread a real, rich taste. If you don’t have it on hand, you can substitute with plain milk, but buttermilk is still the best choice.

Which makes better cornbread, white or yellow cornmeal?

Both white and yellow cornmeal work well, but white has a milder taste and is often less sweet, while yellow has more sweetness and deeper color. If your recipe includes sugar, use about ⅔ cup for a sweeter twist. Baking powder often acts as the leavener that helps the cornbread rise, making it light and perfect for any table.

Conclusion:

If you’re looking for a simple, delicious recipe that fits any meal, this White Lily Cornbread is a must-try. I’ve made so many versions, and this brand always gives the best texture—light, moist, and golden. It’s a great addition to your table, whether you’re cooking for family, hosting friends, or just craving something warm. Don’t forget to share your favorite spin on it, and if you’re loving what you see here, feel free to subscribe to the blog for more different ideas you can give a go at home.

White Lily Cornbread Recipe

Recipe by Emily HarperCourse: SidesCuisine: SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

180

kcal

Total time

35

minutes

White Lily Cornbread is Southern comfort at its finest—soft, golden, lightly sweet with a crispy edge. Perfect with chili, stews, or in your favorite dressing!

Ingredients

• 2 cups White Lily Self-Rising Cornmeal Mix

• 1 ¼ cups buttermilk (for richer flavor and moisture)

• 1 large egg, beaten (binds everything well)

• ¼ cup melted butter (adds rich flavor and tenderness)

• 1 tablespoon sugar (optional – adjust to taste for slight sweetness)

• ½ stick butter (to melt in the skillet before pouring batter – gives crispy edges and golden crust)

Directions

• Preheat your oven to 425°F (220°C) and place your cast-iron skillet (8 to 10 inch) inside to get hot. Add ½ stick of butter to the skillet so it melts while heating. This creates a golden, crisp crust on the bottom and sides of the bread. Use oven mitts to carefully handle the pan.
• In a large bowl, combine all the dry ingredients: 2 cups of White Lily Self-Rising Cornmeal Mix and 1 tablespoon sugar (if using). Stir everything well with a whisk to remove any lumps and keep it smooth.
• In another bowl, beat 1 large egg, then add 1 ¼ cups buttermilk and ¼ cup vegetable oil or melted butter. Mix until well-combined—the batter should be slightly lumpy, not too smooth. Don’t overmix; just until moistened.
• Carefully remove the preheated, buttered skillet from the oven and pour the batter into it. You should hear a slight sizzle—that’s a good sign! Bake in the oven for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean when tested.
• Let it cool for a few minutes, then cut into wedges and serve warm. You can also enjoy it with chili, veggies, or even as a side with other meals. It’s that perfect, buttery, homemade comfort bread.

Notes

• Preheat your cast-iron skillet or baking tin to get a crispy crust on the bottom and edges—a Southern must!
• Combine dry and wet ingredients in a mixing bowl and stir with a whisk or rubber spatula just until mixed. Overmixing makes it tough.
• For muffins, use a greased muffin tin, fill 2/3 full, and bake at 375 degrees for 15–20 minutes.
• Let it cool before cutting for better texture and clean slices.
• Brush with melted butter right after baking for extra fluff and flavor—especially perfect for Thanksgiving.