Breakfast is essential. Cornbread is excellent for breakfast. Cornbread is a tasty, substantial fast bread that may be eaten alone or incorporated into various meals. Cornbread can be frozen or made at home.
Cornbread comes in many varieties. Here’s a lovely white lily cornbread recipe. This cornbread is easy to prepare. While you may not use this recipe often, trying something new is fun.
White Lily Cornbread is the perfect winter comfort food: sweet, nutty, easy to cook, and rich in natural sugars. Easy cornbread recipe. It’s a simple, old-fashioned recipe. It’s a hands-on, minimal-equipment kitchen craft.
How to Make White Lily Cornbread?
White Lily, In the South, cornbread is a staple food that can be prepared by just about everyone. It’s a fantastic meal that requires a few steps and can be made using things you already have on hand. In addition to being a fantastic, easy-to-follow recipe, this is a fantastic way to incorporate cornbread into your weekly menu.
It’s ideal for a calm Sunday meal. It’s a must-have custom that can be made in no time at all. White lily cornbread is described here. You can follow the recipe to learn how to make delicious white lily cornbread and see a list of all the items you’ll need. Try it out right now!
Ingredients
- Two cups of White Lily Enriched Self-Rising White Cornmeal Mix
- An Individual Measure of All-Vegetable Shortening
- 1 big egg
- Buttermilk 1 1/2 cups
- Milk 1 1/4 Cups
- 1/4 cup 100% Vegetable Oil
- Sugar, one or two tablespoons (optional)
If you like sweeter cornbread, you can add a little bit of sugar to the batter.
Instructions
- Preheat oven to 425°F.
- Pour shortening into an ovenproof 8-inch skillet or pan. Bake for 5 minutes.
- Egg in a bowl. Stir together cornmeal, sugar, buttermilk, and oil.
- Coat the skillet’s bottom with a shortening. Skillet-batter.
- Allow to bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- After 10 minutes, slice and serve the cornbread. Enjoy!
FAQs
What distinguishes Southern cornbread?
Fewer eggs and yellow cornmeal are used to make northern cornbread so that it has a crumbly texture. Southern-style cornbread is buttery and cakelike, cooked using white or yellow cornmeal and extra eggs.
Why use buttermilk in cornbread?
Buttermilk seems like an odd addition to cornbread. In place of ordinary milk, buttermilk is called for in this recipe. In addition to imparting a butterier flavor, buttermilk also increases the tenderness of baked foods.
Can cornbread be left out at room temperature for a day?
The baked good can sit out for two days. Keep it cold, dark, and out of the sun. If you want to store it for longer (say, you have enough baked for a few days), put it in the fridge.
When baking cornbread, does it get a foil covering?
Use the cover you purchased along with your cast-iron skillet or Dutch oven. Wrap it with aluminum foil if you don’t have any. Keep it in place by covering it and securing the edges.
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White Lily Cornbread Recipe
Ingredients
- Two cups of White Lily Enriched Self-Rising White Cornmeal Mix
- An Individual Measure of All-Vegetable Shortening
- 1 big egg
- Buttermilk 1 1/2 cups
- Milk 1 1/4 Cups
- 1/4 cup 100% Vegetable Oil
- Sugar, one or two tablespoons (optional)
Instructions
- Preheat oven to 425°F.
- Pour shortening into an ovenproof 8-inch skillet or pan. Bake for 5 minutes.
- Egg in a bowl. Stir together cornmeal, sugar, buttermilk, and oil.
- Coat the skillet's bottom with a shortening. Skillet-batter.
- Allow to bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- After 10 minutes, slice and serve the cornbread. Enjoy!
Notes
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