White Lily Cornbread Recipe
Cornbread is a classic dish that is enjoyed by many across the world. It is a versatile dish that can be served as a side dish or as a main course. There are many variations of cornbread, but one version that stands out is the White Lily Cornbread. Made with White Lily flour, this cornbread recipe yields a moist and fluffy texture that is sure to please your taste buds. In this article, we will provide you with a step-by-step guide on how to make this delicious dish.
Overview
The White Lily Cornbread recipe is a southern favorite that has been passed down for generations. Made with simple ingredients, this recipe is easy to follow and does not require any fancy techniques or tools. It is perfect for those who are new to baking or for anyone looking to add a twist to their traditional cornbread recipe.
Ingredients
Here are the ingredients you will need to make the White Lily Cornbread:
- 1 1/4 cups of White Lily all-purpose flour
- 3/4 cup of White Lily self-rising cornmeal
- 1/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1/4 cup of vegetable oil
- 1 cup of buttermilk
- 1 large egg
Instructions
Follow these simple steps to make the White Lily Cornbread:
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the vegetable oil, buttermilk, and egg.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the batter into the greased baking pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for 5 minutes before slicing and serving.
Pro Tips
- For extra flavor, you can mix in some grated cheese, diced jalapenos, or crumbled bacon into the batter before baking.
- To ensure a moist and fluffy texture, do not overmix the batter.
- For a crispy crust, use a cast-iron skillet to bake the cornbread.
- If you do not have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
Safety Precautions
When preparing the White Lily Cornbread, it is important to follow these safety precautions:
- Always wash your hands and any equipment used in the process before and after handling food.
- Be careful when handling hot pans and dishes.
- Make sure to use oven mitts when handling hot pans and dishes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Step-by-Step Preparation Guide
Follow this step-by-step guide with images to make the White Lily Cornbread:
Step 1: Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan.
Step 2: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Step 3: In a separate mixing bowl, whisk together the vegetable oil, buttermilk, and egg.
Step 4: Add the wet ingredients to the dry ingredients and stir until well combined.
Step 5: Pour the batter into the greased baking pan and smooth the top.
Step 6: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Remove the cornbread from the oven and let it cool for 5 minutes before slicing and serving.
Expert Tips for Premium Results
- To achieve the best results, use White Lily flour and self-rising cornmeal.
- If you prefer a sweeter cornbread, you can increase the amount of sugar in the recipe.
- For a gluten-free version, you can use gluten-free all-purpose flour and cornmeal.
FAQs
Q: Can I substitute the buttermilk with regular milk?
A: Yes, you can make your own homemade buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
Q: Can I make this cornbread in a muffin tin?
A: Yes, you can use a muffin tin to make individual servings of cornbread. Just reduce the baking time to 15-18 minutes.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover cornbread. Just wrap it tightly with plastic wrap and store it in an airtight container in the freezer for up to 3 months.
Q: Can I use a different type of oil instead of vegetable oil?
A: Yes, you can use any neutral-flavored oil such as canola oil, sunflower oil, or grapeseed oil.
Q: Can I add other ingredients to the batter?
A: Yes, you can get creative and add ingredients like cheese, herbs, crumbled bacon, or diced jalapenos to the batter.
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