White Lily Cornbread

“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
-Mark Twain

Cornbread is something that my mom could make a meal out of, just cornbread.  This recipe is the one we always use, but with a few minor changes.  I have a newer edition of the cookbook it comes from, and the measure for buttermilk is different in mine, so I am going to give you the basic recipe and indicate our changes in parentheses.  It is so easy to make!  Mom uses cast iron skillets (well-seasoned) in a 10" and 6" size.  If you do that, be sure to preheat the oiled/greased skillet in the oven while you mix up the bread.  Otherwise it will stick like nobody's business.  I prefer to use my Pampered Chef Stoneware 12-Cup Muffin Pan, which I spray liberally with non-stick cooking spray before I use my Pampered Chef Large Scoop to fill the wells.  In less than half an hour you can have a piping hot pan of cornbread to go with anything you want.  We especially like ours with Soup Beans or BBQ.

White Lily Basic Corn Bread

Great Baking Begins with White Lily Flour (© 1982)

2 cups White Lily Self-Rising Cornmeal Mix (1 cup white, 1 cup yellow)

1 tbs sugar (optional)

1 slightly beaten egg

1 1/4 cups milk (1 1/2 cup buttermilk)

1/4 cup cooking oil

1. Preheat oven to 425 degrees F.  Grease an 8- or 10-inch iron skillet (or spray muffin tin).  Use folded paper toweling or waxed paper to thinly spread bottom and sides of skillet with shortening or cooking oil.  Place skillet in oven.  Preheating skillet in oven gives the corn bread a crisp outside crust.  In mixing bowl combine cornmeal mix and sugar, if desired. Make a well in the center of the cornmeal mixture. 

2. In mixing bowl combine egg, milk and oil. In small mixing bowl beat egg slightly with fork till yolk and white are blended. Add milk and cooking oil; beat with fork till well blended. *We do this in a glass measuring cup* Add egg mixture all at once to dry ingredients, stirring just till moistened (batter should be lumpy). Do not beat batter till smooth. Overmixing will result in a corn bread that is peaked and smooth on top and with a tough, heavy texture.

4. Pour batter into preheated skillet.  Bake in 425 degree F oven for 25 to 30 minutes for the 8-inch skillet or 20 to 25 minutes for 10-inch skillet.  Cut into wedges to serve.  Serve warm.  Makes 8 servings.  *Check after 15 minutes if doing muffins, but will probably need closer to 18 to get done all the way through*