Before we start mixing, preheat your oven to 425°F (220°C). This ensures that your cornbread starts cooking right away, giving it that perfect golden-brown crust. While the oven is heating, lightly grease a 9-inch cast-iron skillet, baking dish, or even a square pan. If you’re using a cast-iron skillet, place it in the oven to preheat as well—this will help the edges crisp up beautifully.

In a large bowl, whisk together your White Lily flour, cornmeal, sugar, and salt. Take a moment to feel the texture of the flour and cornmeal—the fine quality of White Lily flour really makes this step feel extra smooth! It’s important to make sure everything is well combined so the baking powder in the self-rising flour can work its magic. Set the bowl aside.

In another bowl, combine the eggs, milk, and melted butter, and whisk until smooth. If you're using buttermilk, add it in now for that extra richness. Make sure the butter isn’t too hot when you add it—lukewarm is perfect, so it blends well without cooking the eggs.

Combine the wet ingredients with the dry ingredients in the bowl. Using a spatula or wooden spoon, gently stir everything together until just combined. Don’t overmix! You’ll want to leave a few lumps in the batter—that’s what gives your cornbread its lovely texture. Overmixing can make it dense, and we want that light, fluffy texture we all love.

Once the batter is mixed, pour it into your preheated skillet or pan. If you’re using a cast-iron skillet, you’ll hear a satisfying sizzle as the batter hits the hot surface, which is a good sign! Spread the batter out evenly and pop it into the oven.

Bake for approximately 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cornbread should have risen nicely and formed that crisp, buttery edge we all crave.

Once your cornbread is done, remove it from the oven and let it rest in the pan for about 5 minutes. This allows the cornbread to firm up just a little, making it easier to slice. Trust me—this small step helps keep your cornbread from falling apart too quickly.

Now for the best part—serve your White Lily cornbread while it's warm! Slice it into squares or wedges, and enjoy it with a drizzle of honey butter or alongside your favorite comfort foods. It pairs perfectly with chili, soup, or even a hearty salad.

Check for Doneness: Every oven is different, so start checking your cornbread at the 20-minute mark. If the top is golden and the toothpick comes out clean, it’s ready.

For Extra Crispness: If you want an even crispier bottom, consider using a well-seasoned cast-iron skillet, which retains heat and gives your cornbread a lovely, crunchy exterior.

Flavor Variations: Want to spice things up? Add a handful of shredded cheese, diced jalapeños, or even crumbled bacon to the batter before baking for a savory twist.