White Lilly Cornmeal
My boss was born and raised in Waverly, Tennesse, and in recent conversations about holiday cooking, she informed me that she simply could not make her cornbread dressing without White Lilly Cornmeal which is not available here.
She tried to describe the difference to me that made the brand superior to any other she had tried. We got online and she ordered some for all of us.
I made buttermilk cornbread with it last night, and even though I have been eating cornbread since before I could walk, I must say it was the absolute best I have ever had.
The packaging says that they make it by using the “whole kernel” of corn. Do any of you Tennessee folks know why or how it is different, and is it the favorite in your region?
I will definitely be ordering more and using it for my dressing this year.