The white lily cornbread recipe calls for both white and yellow cornmeal, which gives it an unusual flavor that’s hard to describe but easy to taste.
What Is The Origin Of The White Lily Cornbread Recipe?
White lily cornbread isn’t actually made from any particular type of corn, but rather from a mixture of two different types of cornmeal.
In this case, we’re talking about white and yellow cornmeal (also known as hominy or polenta).
The white cornmeal has been bleached, while the yellow cornmeal hasn’t been treated in this way.
This means they have slightly different textures and flavors, although they are both used in the same recipe.
In addition to being made with these two types of cornmeal, some versions also contain wheat flour in order to make them more substantial.
While you can use regular whole-wheat flour instead, if you do so, you’ll need to increase the amount of water by 1/4 cup per cup of all-purpose flour called for on your package.
The most common version of the white lily cornbread recipe uses a combination of 3 cups each of white and yellow cornmeal, along with 2 tablespoons of granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon melted shortening.
You should note that there are many variations on this basic formula.
Some recipes call for only one type of cornmeal, and others may include additional ingredients like raisins or chocolate chips.
- 1 ½ cups white cornmeal
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon shortening
- 2 tablespoons granulated sugar
- ⅔ cup milk
- 1 egg, beaten
Preheat oven to 425°F.
Grease a 9×13-inch pan with shortening, then set aside.
Combine dry ingredients in a large bowl.
Stir in shortening and sugar until well blended.
Add milk gradually, stirring constantly.
Blend in egg just before adding to dry ingredients.
Pour batter into prepared pan and bake 35 minutes, or until cake tester inserted near center comes out clean.
Let cool completely before cutting into squares.
How Did The White Lily Cornbread Recipe Come To Be?
This cornbread was created by chef/restaurateur Danny Meyer at his restaurant Union Square Cafe in New York City.
He first served this dish as part of a brunch menu item at the cafe back in 2003.
The name “white lily” comes from the flowers on the center of these corn cakes, although they aren’t actually made out of those particular flowers.
It wasn’t until 2012 when chef Dan Barber published an article about how he came up with the white lily corn bread recipe that we learned its true origins.
In the article, Barber explained that he wanted to create something new and different for the menu at Blue Hill Restaurant & Bar in Stone Barns, New York.
He tried many recipes before settling on this one, which turned out well enough to make it into their permanent menus.
He also pointed out that it may have been inspired by another famous cornbread recipe called “corn muffins.” These muffins were invented by a woman named Anna Belle Davis who lived in Kentucky during the early 1900s.
They combine corn meal, flour, baking powder, salt, and eggs to form a batter that you bake inside small paper cups or muffin tins.
You can serve them warm or store them in the fridge or freezer to enjoy later.
While neither white lilies nor corn muffins really exist outside of fairy tales, there are some similarities between the two.
Both have long been associated with weddings because of their beautiful blooms.
Corn muffins are often baked as wedding favors and then eaten by guests after the ceremony has ended.
White lily cornbread is just like that – except instead of being baked as a favor, it’s used as a dessert at a formal dinner party.
What Are The Key Ingredients In The White Lily Cornbread Recipe?
There are three main ingredients that make up this cornbread recipe – white and yellow cornmeal, baking powder and salt.
The white lily cornbread is made by combining these ingredients together before adding them to the pan.
White and Yellow Cornmeal
Both white and yellow cornmeal can be used interchangeably when making the white lily cornbread recipe.
However, if you want to get more intense flavors from your cornbread, you should use only white or yellow cornmeal instead of blending them together.
You shouldn’t worry about mixing the two types of cornmeal since they have similar textures anyway.
In fact, many people prefer using only one type of cornmeal because it has less work on their part.
They just need to add the other ingredient.
Another benefit of using only white or yellow cornmeal is that it makes it easier to control the amount of liquid needed to complete the whole process.
This is another important ingredient in the white lily cornbread recipe.
Baking powder contains leavening agents such as bicarbonate of soda (baking soda) that helps create pockets of air bubbles inside the batter so that it rises during cooking.
If you don’t have baking powder at home, there are plenty of substitutes available online.
For instance, all-purpose flour works well in its place.
Lastly, we have salt.
Salt adds depth to any dish, especially something like cornbread where you could potentially go overboard with seasoning.
You may not even notice how salty the cornbread tastes after eating it, but it will definitely affect your overall experience.
When it comes to salt content, you can always adjust it according to your preference.
If you want to reduce the amount of salt in the white lily cornbread recipe, you can do this by decreasing the quantity of salt added to the mixture.
What Is The White Lily Cornbread Recipe’s Primary Purpose?
This unique cornbread recipe has two purposes.
First, it serves as the base for a traditional Southern-style honey butter.
Second, when baked into loaves or small cakes, this bread can be used as a side dish.
When I first tasted this cornbread recipe, my mouth was immediately flooded with memories of childhood visits to my grandparents’ farmhouse.
My grandmother would fix up some of her best dishes for me, including this one, along with her famous chicken soup and fresh milk straight from the cow.
She always made sure we had enough food so that there wouldn’t be any leftovers – just like how she used to do at home.
She never wasted anything! Her house was filled with delicious smells every time she opened the oven door.
The aroma of this white lily cornbread recipe alone transported me back in time.
How Does The White Lily Cornbread Recipe Differ From Other Cornbread Recipes?
White lilies have long been associated with purity in many cultures.
The name of this particular cornbread comes from its floral appearance and a legend about how it got that way.
According to lore, when the Great White Lily was growing on Earth before humans arrived, it grew so tall that all the flowers were eaten by birds who had never seen anything like them before.
In response, the plant sent out one single flower that stayed put until the birds returned every year to eat more of the beautiful blooms.
This story inspired a traditional Irish recipe for white lily bread made with white and yellow cornmeal.
But don’t let the name fool you — this cornbread isn’t just pale yellow, it has a distinctive sweet flavor thanks to the addition of vanilla bean paste (which contains natural flavors).
You can serve the white lily cornbread as part of a breakfast meal or dessert, alongside your favorite brunch foods.
You could also make individual servings using mini loaf pans for a party appetizer.
Just be sure to use small bowls to keep each slice intact while eating!
What Are Some Unique Features Of The White Lily Cornbread Recipe?
White lily cornbread is made using two different types of cornmeal – one being white cornmeal, and the other being yellow cornmeal.
The white cornmeal provides a light, fluffy texture while the yellow cornmeal adds depth to the bread’s flavor profile.
In addition to these ingredients, there are also several optional additions that can be added to create your own personal favorite version of this classic dish.
These include bacon bits, brown sugar, fresh rosemary, dried thyme, garlic powder, salt, pepper, and even sour cream! If you want to experiment, feel free to use whatever additional ingredients you like.
All in all, this cornbread is not only delicious, but it’s also incredibly versatile.
You can serve it plain as-is or add sweet toppings such as honey butter, maple syrup, or caramel sauce.
It’s truly one of those dishes that everyone should try at least once!
What Are Some Common Criticisms Of The White Lily Cornbread Recipe?
While this may sound like a bad thing, the truth is that many people love how distinctive the flavor of white lily cornbread is—it just has a different texture from most corn bread dishes in general.
The white lily cornbread recipe also uses more than twice as much flour (4 cups) compared to typical corn bread recipes.
Another criticism of white lily cornbread is its appearance when baked.
Like any good cornbread dish, the batter should have a golden brown top when cooked, but white lily cornbread tends to cook up darker than traditional corn bread because of the combination of white and yellow corn meal used.
So while you might end up with a slightly lighter-colored product, don’t worry about looking at it and thinking it’s burned!
So what exactly makes this cornbread so special?
And why do fans keep coming back for more?
Let’s take a closer look at the ingredients and cooking process of the white lily cornbread recipe below.
How Can The White Lily Cornbread Recipe Be Improved?
As you’ll see in our White Lily Cornbread Recipe, there isn’t much wrong with this classic Southern corn bread.
But if you have your own suggestions for how we could improve this cornbread recipe, please share them below!
Use fresh sweet corn instead of frozen or canned
Fresh corn is best because it has more moisture than canned corn.
Plus, when it comes from your garden, you get to enjoy its delicious natural sugars without having to add any additional ingredients like brown sugar or molasses.
If you don’t grow your own, you can still find good quality canned corn at most grocery stores now.
Add chopped red onion
We love adding onions into everything we make, so why not use them here too?
The addition of just one small onion will give the cornbread added depth of flavor as well as texture.
And since they contain sulfur compounds found in garlic, onions also help thicken up sauces and soups.
Use unsalted butter (or shortening)
Butter adds wonderful richness and a nice silky smoothness to many baked goods, especially those made with flour.
However, using salted butter may produce a denser end product, so consider choosing either unsalted butter or vegetable oil instead.
Don’t undercook the batter
This is really important.
You want to cook the cornbread until it’s done on the inside before moving onto the next step.
Otherwise, you risk burning the outside while leaving the insides raw.
To test for doneness, insert a knife into the center of the cornbread – if the blade goes through easily, then it’s ready to go into the oven.
Another way to tell if it’s cooked all the way through is to poke a few holes into the top of the loaf with a fork.
If you don’t hear any popping sounds, keep cooking.
Adjust baking time
Depending on the size of your baking dish, you may need to adjust the baking time slightly.
A 9 x 13-inch cake pan takes about 18 minutes to bake, while a 10 x 15-inch pan needs 20 minutes to finish baking.
Since the average oven runs hotter than other types of heat sources, these times should always be adjusted accordingly.
What Are Some
White Lily Cornbread Recipe
- 1 cup all-purpose flour (or half whole wheat)
- ½ teaspoon salt
- ¼ teaspoon baking soda (optional)
- 3 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs, lightly beaten
- ¾ cup milk or water
- ⅓ cup sugar
- ⅔ cup white cornmeal
- ⅓ cup yellow cornmeal
- Honey Butter sauce as needed
- 1 Oven
- 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
- 1 teaspoon all-vegetable shortening
- 1 egg
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 1 to tablespoons sugar
- Set the oven’s temperature to 425 degrees. An 8-inch oven-safe skillet or baking pan should be added shortening. Five minutes of heating in the oven. To shorten the bottom of the skillet, tilt it.
- The egg should be whisked in a medium basin. Just combine the cornmeal mixture, buttermilk, oil, and sugar (if using). Expect the batter to have lumps.
- batter for cornbread into the skillet. When a toothpick placed into the centre of the cake comes out clean, bake for 25 to 30 minutes. at thea the the the before the the the the a the a the the a the the Enjoy!