White Lily Mexican Cornbread Recipe

White Lily Mexican Cornbread takes classic Southern cornbread to the next level with bold flavors like jalapeños, cheddar cheese, and corn kernels. Made with White Lily’s self-rising cornmeal mix, this version stays light, moist, and perfectly golden, with a slight kick in every bite. Whether served as a side dish or enjoyed on its own, it adds a festive and savory touch to any meal.

Why This Recipe Is a Must-Try

• Delivers bold, savory flavor – The mix of cheese, peppers, and corn gives this cornbread a Tex-Mex personality.
• Perfectly moist and tender – White Lily cornmeal mix ensures a soft, airy texture without being dry or crumbly.
• One-bowl, easy cleanup – All ingredients come together in one bowl, making prep and cleanup a breeze.
• Pairs well with hearty dishes – Serve with chili, BBQ, or taco night—it complements almost anything.
• Customizable for spice lovers – Adjust the heat level with more jalapeños or toss in diced green chiles.

Other Recipes

• Zippy’s Korean Fried Chicken
• Bang Bang Shrimp
• White Lily Lemon Pound Cake

What Is White Lily Mexican Cornbread?

White Lily Mexican Cornbread is a flavorful twist on traditional Southern cornbread, made using White Lily self-rising cornmeal mix. It includes savory additions like chopped jalapeños, shredded cheddar, and sweet corn, baked to golden perfection in a skillet or pan.

White Lily Mexican Cornbread Ingredients

• 1½ cups White Lily Self-Rising White Cornmeal Mix
• ¾ cup buttermilk (or whole milk)
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 cup shredded sharp cheddar cheese
• 1 cup canned corn kernels (drained) or fresh corn
• 1–2 jalapeños, seeded and finely chopped (adjust to taste)
• ¼ cup chopped green onions (optional, for extra flavor)
• 1 tablespoon sugar (optional, for a mild sweetness)
• Extra butter or oil for greasing the skillet

Step-by-Step Instructions to Prepare White Lily Mexican Cornbread

Step 1: Preheat the Oven and Skillet

Preheat your oven to 400°F (204°C). Place a greased cast iron skillet (8 or 9-inch) in the oven as it heats. This preheating step helps achieve that signature crispy edge found in good Southern-style cornbread.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, buttermilk, and vegetable oil until fully combined. This ensures the liquid base is smooth before adding the dry and chunky ingredients.

Step 3: Add the Cornmeal and Flavorings

Add the White Lily cornmeal mix and stir just until incorporated. Then gently fold in the shredded cheese, corn, jalapeños, green onions (if using), and sugar. Do not overmix—just combine until everything is evenly distributed.

Step 4: Pour the Batter into Hot Skillet

Carefully remove the hot skillet from the oven. Add a small pat of butter or a drizzle of oil and swirl to coat the bottom. Immediately pour in the batter and spread it evenly—it should sizzle slightly when it hits the pan.

Step 5: Bake and Cool

Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it rest for 5–10 minutes before slicing. This helps the cornbread firm up and makes serving easier.

What to Serve with White Lily Mexican Cornbread

• Hearty chili or stew – The spicy, cheesy cornbread soaks up brothy dishes beautifully.
• Barbecued meats – Pulled pork, brisket, or ribs pair well with the cornbread’s savory flavor.
• Taco salads or enchiladas – They add a comforting side to any Tex-Mex meal.
• Scrambled eggs or omelets – A great brunch addition that replaces toast or biscuits.
• Soup and salad combos – Rounds out a light lunch with a bold, filling bite.

Expert Tips for Mastering White Lily Mexican Cornbread

• Use buttermilk for extra tenderness – It adds a subtle tang and keeps the crumb soft.
• Adjust the spice level easily – Use only half a jalapeño or swap in mild green chiles if you prefer less heat.
• Let the batter rest briefly – A 5-minute rest before baking helps hydrate the cornmeal for better texture.
• Preheat the skillet thoroughly – A hot skillet is key to getting that golden, crispy edge.
• Shred your own cheese – Freshly grated cheese melts better than pre-shredded varieties.

Variations of White Lily Mexican Cornbread

• Add cooked bacon – Stir in crumbled bacon for smoky, savory flavor.
• Swap cheeses – Try pepper jack, Monterey Jack, or a Mexican cheese blend.
• Make it sweeter – Add 2 tablespoons of sugar or honey for a sweet-spicy twist.
• Turn it into muffins – Pour into a muffin tin and reduce baking time to 15–18 minutes.
• Add sautéed onions or bell peppers. Mix in cooked veggies for even more flavor.

How to Store Leftover White Lily Mexican Cornbread?

Let the cornbread cool completely before storing. Wrap tightly in foil or place in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.

How to Reheat White Lily Mexican Cornbread Leftovers?

• Oven method – Wrap in foil and heat at 325°F (163°C) for 10–15 minutes.
• Microwave method – Place a slice on a plate, cover with a damp paper towel, and heat in 20-second intervals.
• From frozen – Thaw overnight in the fridge, then reheat in the oven or microwave as above.

Nutritional Value (per serving)

• Calories: 260
• Protein: 7g
• Carbohydrates: 22g
• Fat: 16g
• Fiber: 2g
• Sugar: 3g
• Calcium: 120mg
• Sodium: 350mg

FAQs

What makes White Lily Mexican Cornbread different from regular cornbread?

White Lily Mexican Cornbread includes bold add-ins like jalapeños, corn, and shredded cheese, giving it a spicy, savory twist. It’s softer and more flavorful than plain cornbread, and it pairs especially well with chili, BBQ, and Tex-Mex dishes.

Can I make Mexican cornbread without buttermilk?

Yes, you can use regular milk in place of buttermilk, though the flavor will be slightly less tangy. For a homemade buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

What can I add to White Lily Mexican Cornbread to make it more filling?

To make it heartier, stir in cooked ground beef, crumbled sausage, or even black beans. These additions turn it into a more substantial dish, almost like a cornbread casserole.

Can I use White Lily cornmeal mix for muffins instead of baking in a skillet?

Yes, the same batter can be spooned into a greased or lined muffin tin. Bake at 400°F for 15–18 minutes or until golden and a toothpick comes out clean. Muffin versions are perfect for individual servings and easy portion control.

Final Words

White Lily Mexican Cornbread adds bold flavor and just the right amount of spice to your favorite meals. It’s quick to make, endlessly customizable, and a guaranteed crowd-pleaser at dinner or gatherings. Once you try this cheesy, spicy upgrade on classic cornbread, it might just become your go-to recipe.

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