Delicious baking from scratch is at your fingertips with White Lily Self-Rising Buttermilk White Cornmeal Mix. This White Lily cornmeal is ground from whole kernels of white corn and blended with a touch of White Lily self rising flour and buttermilk. With the simple addition of oil, milk and an egg, you can create delicious homemade cornbread in minutes. White Lily Cornmeal Mix is also ideal for making moist and flavorful corn muffins, corn meal biscuits, hush puppies, dressings and more. The 5 pound bag of White Lily Cornmeal Mix has enough for many batches. White Lily has been helping Southern cooks create delicious food since 1883. Our products are a staple in family kitchens and world-class restaurants alike. When you bake with White Lily, you're baking with history, tradition, and love.

• One 2 lb bag of White Lily Self-Rising Buttermilk White Cornmeal Mix

• White Lily cornmeal mix ground from whole kernels of white corn

• Blended with a touch of White Lily self rising flour and buttermilk

• Self-rising buttermilk cornmeal is a great addition to your baking ingredients

• Perfect for making moist and flavorful corn meal biscuits, hush puppies, dressings and more

• Just add oil, milk and an egg to make a quick batch of cornbread or corn muffins

• White Lily, a southern tradition since 1883

Enriched Bolted White Corn Meal And Wheat Flour And Degerminated With Corn Meal (bolted White Corn Meal, Wheat Flour, Degerminated White Corn Meal, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Baking Powder (baking Soda, Sodium Aluminium Phosphate, Monocalcium Phosphate), Salt.

Southern cornbread. 1 teaspoon vegetable shortening or vegetable oil. 1 large egg. 2 cups white lily enriched self-rising white cornmeal mix. 1 to 2 tablespoons sugar (optional). 1-1/2 cups buttermilk or 1-1/4 cups milk. 1/4 cup vegetable oil. Heat oven to 425 degrees F. Spoon shortening into 8-inch ovenproof skillet or 8-inch round or square baking pan. Place in oven to heat for about 5 minutes. Whisk egg in medium bowl. Stir in cornmeal mix, sugar, buttermilk and oil just until moistened (batter will be lumpy). Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Makes 12-16 servings. Lemon blueberry corn muffins. Non-stick cooking spray. 1 cup white lily enriched self-rising white cornmeal mix. 1 cup white lily enriched bleached self-rising flour. 1/2 cup sugar. 1 large egg. 1 cup milk. 1/4 cup vegetable oil. 3/4 teaspoon finely grated lemon zest, divided. 3/4 cup fresh or frozen blueberries. 3/4 cup powdered sugar. 2 to 2 1/2 teaspoons lemon juice, divided. Heat oven to 400 degrees F. Coat 10 muffin cups with non-stick cooking spray. Combine cornmeal mix, flour and sugar in medium bowl. Whisk egg in small bowl. Stir in milk, oil and 1/2 teaspoon lemon zest. Add to flour mixture, stirring just until moistened. Gently fold in blueberries. Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until golden brown. Remove from pan; cool 10 minutes. Whisk powdered sugar, 2 teaspoons lemon juice and 1/4 teaspoon lemon zest in small bowl until glaze forms. If necessary, add additional lemon juice, a few drops at a time, until desired consistency. Spread over warm muffins. Makes 10 muffins.

Best if used by.