White Lily Cornbread Recipe: A Timeless Delight
Ingredients
- White Lily Cornmeal: 1 1/2 cups
- Buttermilk: 1 cup
- Eggs: 2 large
- Baking Powder: 1 tablespoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Sugar: 2 tablespoons optional for a slight sweetness
- Unsalted Butter: 1/3 cup melted, plus extra for greasing the pan
Instructions
- Preheat Your Oven: Start by preheating your oven to 425°F (220°C), setting the stage for a perfect bake.
- Mix Dry Ingredients: Whisk together White Lily Cornmeal, baking powder, baking soda, salt, and a touch of sugar in a large bowl.
- Blend Wet Ingredients: In a separate bowl, blend buttermilk, eggs, and melted butter until smooth.
- Combine And Stir: Gently fold the wet ingredients into the dry mix. Stir until just combined; overmixing is the enemy of great cornbread.
- Bake To Perfection: Pour the batter into a pre-greased baking pan and smooth the top. Bake for 20-25 minutes or until a toothpick tells the truth.