Welcome to our Aunt Jemima Cornbread recipe! This delicious cornbread is easy to make and is sure to become a family favorite. It is made with simple pantry staples and is flavored with a hint of sweetness.
It is the perfect side dish for any meal and is great for dipping into soups and stews. Whether you are an experienced baker or a beginner, you will love the simplicity and flavor of this classic cornbread recipe.
However, not every variation creates cornbread that will make your mouth swim. Thankfully, this recipe from Aunt Jemima is reliable and produces excellent results every single time.
This is the finest cornbread recipe. It has great flavors and textures and takes 30 minutes to make.
What makes Aunt Jemima Cornbread Special
No need to find the ideal cornbread recipe. This recipe appears on the back of Aunt Jemima Corn Meal packages.
- It’s consistent. It’s soft, not dense or dry. Yummy?
- Ouch! Rich, creamy, and sweet.
- This recipe’s cornmeal-to-flour ratio is perfect.
- This dish is incredibly easy. Only 30 minutes! Every busy mom needs this.
How to Make Aunt Jemima Cornbread
Make Muffins:
- Bake for 15-18 minutes at 425 degrees Fahrenheit after pouring the batter into muffin cups that have been lined.
- These muffins are delicious and the recipe makes 9 of them.
A few baking tips:
- No over-mixing! This makes cornbread dry. Mix until well-blended.
- Add kernels for optimum corn flavor. Fresh or canned, corn is delicious.
Ingredients
- Yellow corn meal, enriched by Aunt Jemima (1 cup)
- 1 cup of flour of any kind
- 2 to 4 tablespoons of sugar
- Baking Powder, 4 Tablespoons
- Salt, 1/2 teaspoon
- The equivalent of one cup of milk
- 1 egg
- 1-fourth cup of oil from vegetables
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large basin and mix thoroughly.
- Mix in some milk, an egg, and some oil. Beat for about a minute until the mixture is completely smooth.
- Put the mixture into a baking dish that is 8 inches by 8 inches and oil it. Bake it for 20 to 25 minutes. To determine whether the food is done, stick a toothpick into the middle. It is finished when the test comes out without any residue.
FAQs
What to Serve with Cornbread?
Cornbread’s soft texture makes it great for dipping. Soups and stews are ideal pairings.
Example: Chili. Cornbread in chili is satisfying. It’s a combination of two comfort foods. Or eat it with butter, jam, or jelly.
How to Store Aunt Jemima Cornbread?
It is quite easy: Store at room temperature or in the fridge in an airtight container. Cornbread lasts 2 days at room temperature, and 1 week in the fridge.
Can You Freeze Cornbread?
Definitely! How-to:
- Slice cornbread and store it in a Ziplock bag or airtight container.
- Parchment paper between layers prevents adhering. 3 months in the freezer.
- Wait 30 minutes before serving. It can also be baked.
- Bake for 10 to 15 minutes at 350 degrees Fahrenheit.
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Aunt Jemima Cornbread Recipe
Ingredients
- Yellow corn meal, enriched by Aunt Jemima (1 cup)
- 1 cup of flour of any kind
- 2 to 4 tablespoons of sugar
- Baking Powder, 4 Tablespoons
- Salt, 1/2 teaspoon
- The equivalent of one cup of milk
- 1 egg
- 1-fourth cup of oil from vegetables
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large basin and mix thoroughly.
- Mix in some milk, an egg, and some oil. Beat for about a minute until the mixture is completely smooth.
- Put the mixture into a baking dish that is 8 inches by 8 inches and oil it. Bake it for 20 to 23 minutes. To determine whether the food is done, stick a toothpick into the middle. It is finished when the test comes out without any residue.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
