This Aunt Jemima cornbread is extra moist and tender with a flavor I can't get enough of. I love serving it on the side with a comfort food meal, and topping it with some butter or honey. I love that it's easy to make, too, since it comes together using Aunt Jemima mix as the main ingredient!
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Original Aunt Jemima Cornbread Recipe
I grew up eating cornbread at my grandmas house, and it’s one of those recipes that brings back fond memories every time I make it. I've found that most cornbread recipes from scratch can be tricky, so my little hack is using Aunt Jemima cornbread mix instead.
It makes this recipe beyond easy, and the Southern cornbread turns out sweet with a tender crumb. It tastes delicious alone, but as I mentioned, it goes well with comfort food recipes like these BBQ ribs or chicken and gravy.
Ingredients
The best part about this recipe is it uses ingredients that are kitchen and pantry staples. If you have the cornbread mix, I bet you have all the other ingredients.
Here’s what you’ll need to make this classic Aunt Jemima cornbread:
- 1 cup Aunt Jemima yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoon baking powder
- 1 egg
- 1 cup milk
- ¼ cup neutral oil (like vegetable or canola)
- 3 tablespoon granulated sugar
- 1 teaspoon salt
How to Make Aunt Jemima Cornbread
Step 1: Preheat and Prepare
First, preheat your oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. I think butter works best!
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine the Aunt Jemima yellow cornmeal, all-purpose flour, baking powder, sugar, and salt.
Step 3: Add the Wet Ingredients
Add the egg, milk, and vegetable oil to the dry ingredients. Mix until the batter is smooth and well combined, but be careful not to overmix. It's ok if it has a few lumps, and should look like mine in the picture below.
Step 4: Bake
Now pour the batter into the prepared baking dish and bake for about 25 minutes, or until the cornbread is golden and firm. You can test it by sticking a toothpick in the center.
Let it cool slightly before serving, then serve with any Southern dish you want!
Expert Tips To Make Perfect Cornbread
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the cornbread tough instead of light and fluffy. Also, using a whisk helps ensure the batter doesn't get overmixed.
- Bake it in a cast iron skillet: If you want an extra-crispy edge on your cornbread, consider baking it in a preheated cast iron skillet. Just grease it well and pour the batter in once the skillet is hot. Then bake as directed and check on it frequently.
- Add in extra ingredients: Feel free to add in extras like shredded cheese, corn kernels, and diced jalapeños to make Mexican cornbread.
- Let it rest: After baking, let the cornbread cool in the pan for a few minutes before slicing. This makes it easier to cut and helps the flavors develop.
How to Store Cornbread
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cornbread for up to a week or freeze it for up to 3 months.
To reheat, warm the cornbread in the oven or microwave until heated through. I like to pop it in the microwave for 10 seconds, and then spread some butter on it while it's warm.
More Aunt Jemima Recipes
Aunt Jemima Cornbread Recipe
This Aunt Jemima cornbread is extra moist and tender with a flavor I can't get enough of. I love serving it on the side with a comfort food meal, and topping it with some butter or honey. I love that it's easy to make, too, since it comes together using Aunt Jemima mix as the main ingredient!
Ingredients
- 1 cup Aunt Jemima yellow cornmeal
- 1 cup AP flour
- 4 teaspoon baking powder
- 1 egg
- 1 cup milk
- ¼ cup neutral oil
- 3 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
1. Preheat your oven to 425°F (220°C). Grease a 9 x 13 baking dish lightly
2. In a mixing bowl, combine cornmeal, salt, baking powder, and all-purpose flour.
3. Next, add the egg, sugar, vegetable oil, and milk. Mix until the batter is smooth and well combined.
4. Pour the batter into it, and bake for 25 minutes or until golden and set.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 376mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 3g
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