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White Lily Mexican Cornbread Recipe

White Lily Mexican Cornbread
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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.

Ingredients

Scale

    • 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

Instructions

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 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.

Find it online: https://cookingwithadan.com/white-lily-mexican-cornbread/