White Lily Cornbread Recipe
White Lily Cornbread Recipe
- Author: Anna
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- 1 cup White Lily Enriched White Cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Preheat oven to 425°F (220°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before cutting into squares.