White Lily Cornbread Recipe
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 to try something new.
Servings 8
Calories 235kcal
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
If you like sweeter cornbread, you can add a little bit of sugar to the batter.