Southern Buttermilk Cornbread

Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
8 servings


  • No-Stick Cooking Spray
  • 2 cups White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix
  • 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1 3/4 cups buttermilk
  • 1 1/3 cups milk
  • 1/4 cup Pure Vegetable Oil
  • 1/4 cup All-Vegetable Shortening, melted
  • 1 large egg
  • 1 to 2 tablespoons sugar


  1. HEAT oven to 425°F. Spray 8- or 10-inch heavy skillet or 8-inch square pan with no-stick cooking spray. Place skillet in oven to preheat.
  2. COMBINE cornmeal mix, buttermilk, oil, egg and sugar, if desired. Mix well. Pour into skillet or pan.
  3. BAKE 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet or pan. Remove from pan and serve.


  1. MUFFINS: HEAT oven to 425°F. Spray 12 muffin cups with no-stick cooking spray. Fill cups 2/3 full. Bake 20 to 25 minutes.
  2. CORN STICKS: HEAT oven to 425°F. Spray corn stick pan with no-stick cooking spray. Place in oven to heat. Fill pans 2/3 full. Bake 12 to 15 minutes.


Serving Size (1 slice, 1/8 of cornbread), Calories 250 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2g, Trans Fat g), Cholesterol 30mg, Sodium 670mg, Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 3g), Protein 6g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

For moist Southern cornbread with a golden-brown crust, use good cornmeal and create a creamy, pourable, pancake-like batter. Bake in preheated cast-iron cookware.

Baking Tip

For a crisp crust on basic cornbread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter.