Are you craving a taste of the South? Nothing says comfort food quite like a warm slice of fluffy, golden cornbread. This recipe, using the classic White Lily flour, delivers that quintessential Southern experience – crumbly, slightly sweet, and bursting with corn flavor. It's incredibly easy to make, perfect for weeknight dinners or a weekend brunch, and guaranteed to be a crowd-pleaser. Whether you’re a seasoned baker or a kitchen newbie, this recipe is your ticket to homemade deliciousness. Get ready to experience the magic of White Lily buttermilk cornbread!
Ingredients:
- 1 ½ cups White Lily self-rising flour (or 1 ½ cups all-purpose flour + 3 teaspoons baking powder + ½ teaspoon salt)
- 1 cup yellow cornmeal (fine or medium grind)
- ¼ cup granulated sugar
- 1 tablespoon baking powder (omit if using self-rising flour)
- ½ teaspoon salt (omit if using self-rising flour)
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan. This simple step ensures your cornbread releases easily and prevents sticking.
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Dry Ingredients: In a large bowl, whisk together the White Lily flour (or all-purpose flour and baking powder/salt), cornmeal, sugar, and baking powder (if using). Make sure all the dry ingredients are well combined to ensure even baking.
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Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, and egg until lightly combined. Don't overmix!
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Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing will result in a tough cornbread, so aim for a few gentle folds until the batter is mostly smooth. A few lumps are okay.
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Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. It's delicious warm, but also tastes great at room temperature.
Tips for the Best Cornbread:
- Don't overmix: This is key to a tender crumb. Mix just until the ingredients are moistened.
- Use fresh buttermilk: Fresh buttermilk yields the best results. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Check for doneness: Start checking for doneness around 20 minutes. Ovens can vary, so it's always best to use the toothpick test.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a spicy kick.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or Monterey Jack cheese for extra flavor and richness.
- Jalapeño Cornbread: Add ½ cup of diced jalapeños for a delicious southwestern twist. Remember to remove the seeds for less heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200
- Fat: 8g
- Protein: 4g
- Carbohydrates: 30g
- Fiber: 2g
This easy recipe for White Lily buttermilk cornbread is a perfect addition to your repertoire of quick dinner ideas and healthy meals. Enjoy this delicious dish as a side with your favorite soups, stews, or chili. It's also fantastic on its own as a simple snack or breakfast treat. Happy baking!