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We love this Aunt Jemima Cornbread Recipe. It is light, fluffy and full of flavor. This is the perfect side dish to soups, chili, and more.
Aunt Jemima yellow corn meal makes this corn bread so delicious. It will make your whole house smell amazing. Top with melted butter or sour cream for an amazing side dish.
We have also made Honey Cornbread Recipe and Southern Cornbread Recipe for a delicious variation.
Table of Contents
Why We Love This Recipe
Making this cornbread recipe is a must for many different soup, stews and chili recipes. The amazing texture and soft center makes for a delicious side dish.
We love to top with melted butter but my mom always tops her with maple syrup. Either way this cornbread recipe is a family favorite.
Ingredients
- Yellow Cornmeal
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Milk
- Large Egg (beaten)
- Vegetable Oil
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Aunt Jemima Cornbread Recipe:
- Step 1 – Heat Oven – Preheat the oven to 425 degrees Fahrenheit. Then spray an 8X8 baking pan with a non-stick cooking spray.
Step 2 – Combine Dry Ingredients – In a large mixing bowl, stir together the aunt Jemima corn meal and flour. Add in sugar, baking powder and salt.
Step 3 – Combine Wet Ingredients – Then add in the milk, egg and oil. Stir until the ingredients are well combined and smooth.
Step 4 – Pour Batter – Pour the mixture into the prepared baking pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Step 5 – Serve and Enjoy – Remove from the oven. Let cornbread cool slightly. Then slice, serve and enjoy.
Recipe Tips
- Combine Ingredients – Mix ingredients together in a large bowl. Make sure to no overmix the ingredients as that will create a dry cornbread.
- Corn Kernels – For amazing flavor, you can mix in corn kernels to the batter.
- Cast Iron Skillet – We baked the cornbread in a baking dish, but for amazing texture bake in a cast iron skillet.
- Pan Size – We make this cornbread in a 8×8 baking dish. But you can also make it in a 9×13 pan. It will just be a thinner cornbread option.
- Cooking Cornbread – To check to see if the cornbread is done, insert a toothpick into the cornbread. If comes out clean, cornbread is finished cooking.
Serving Suggestions
Cornbread is served with many different recipes. It is perfect for dipping or serving topped with your favorite toppings.
These are favorite sides:
- Chili
- Soups
- Stews
- What to Eat with Cornbread
Toppings
Take your recipe for Aunt Jemima cornbread to the next level with one of these toppings. You can use fun toppings that make this easy cornbread recipe even more amazing.
Try these toppings the next time you make cornbread for easy cornbread hacks:
- A little bit of honey
- Butter
- Honey Butter
- Syrup
- Jelly
- Maple Syrup
Even if you like your cornbread fresh out of the oven, you will not be disappointed.
Frequently Asked Questions
Store the leftovers in an airtight container or bag at room temperature for up to 5 days.
Yes, you can freeze this Cornbread. Cornbread freezes very well if stored properly. Place cornbread in a freezer safe container and it will last about 3 months. When we are preparing this mix we like to double to recipe to freeze to use during the colder months.
More Easy Cornbread Recipes
- Cheddar Jalapeno Cornbread Recipe
- Cornbread Sausage Stuffing Recipe
- Sloppy Joe Cornbread Casserole Recipe
We love to hear from you. If you make this cornbread recipe Aunt Jemima, please leave us a comment.
Aunt Jemima Cornbread
Ingredients
- 1 cup Cornmeal
- 1 cup All Purpose Flour
- 1/4 cup Granulated Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1 Large Egg beaten
- 1/4 cup Vegetable Oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit and spray an 8X8 baking pan with a non-stick cooking spray.
- In a large mixing bowl, stir together the cornmeal, flour, baking powder and salt.
- Then add in the milk, egg and oil. Stir until the ingredients are well combined and smooth.
- Pour the mixture into the prepared baking pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven. Let cool slightly. Then slice, serve and enjoy!
