Aunt Jemima Cornbread Recipe
A classic Southern cornbread recipe with a golden crust, moist interior, and a hint of sweetness. Perfect as a side for chili, BBQ, or soups.
Ingredients
- 1 cup 120g Aunt Jemima Cornmeal Mix
- 1 cup 125g all-purpose flour
- 1/4 cup 50g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup 240ml milk
- 1/4 cup 60g melted butter
- 2 large eggs
- 1/4 cup 60ml vegetable oil
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch baking pan or cast-iron skillet with butter or cooking spray.
Mix Dry Ingredients:
- In a large bowl, whisk together cornmeal mix, flour, sugar, baking powder, and salt.
Mix Wet Ingredients:
- In another bowl, whisk milk, melted butter, eggs, and vegetable oil until combined.
Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined (do not overmix).
Bake the Cornbread:
- Pour the batter into the prepared pan or skillet.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the cornbread cool for 5-10 minutes before slicing.
- Serve warm with butter, honey, or jam!
Notes
- For extra flavor: Add 1/2 cup shredded cheddar cheese or diced jalapeños to the batter.
- For a sweeter version: Increase sugar to 1/2 cup.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
- Reheating Tip: Warm slices in the oven at 300°F (150°C) for 5-7 minutes