Aunt Jemima Cornbread is easy to make and goes well with a variety of meals. It’s made with cornmeal, flour, baking powder, salt, sugar, eggs, milk, and melted butter.
I’ll show you how to make Aunt Jemima Cornbread in this blog post, along with some frequently asked questions.
Best Aunt Jemima Cornbread Recipe
I recommend Aunt Jemima Cornbread to Southern food lovers. This easy-to-make side dish goes with many meals. Cornmeal, flour, baking powder, salt, sugar, eggs, milk, and melted butter make a wonderful, crunchy outside and soft, fluffy interior.
Aunt Jemima Cornbread adds flavor and diversity to meals. Aunt Jemima Cornbread is popular with chili or as a snack.
Versatility is another reason to try Aunt Jemima Cornbread. You can top it with sweet or savory toppings or construct a sandwich with your favorite components. It’s perfect for when you’re short on time and need a quick meal because it’s created using simple, easy-to-find ingredients.
How To Make Aunt Jemima Cornbread
Before you start making your cornbread, preheat your oven to 425°F. This will ensure that your cornbread will cook evenly and that the exterior will be crispy.
In a large bowl, mix together the Aunt Jemima Cornmeal Mix, all-purpose flour, baking powder, salt, and sugar. Make sure that all of the ingredients are well-combined, as this will help to ensure that your cornbread will have a consistent texture.
In a separate bowl, beat the eggs and then add in the milk and melted butter. Stir until the mixture is well-combined.
Add the wet ingredients to the dry ingredients and stir until the mixture is just combined. Do not overmix, as this can result in a tough and dense cornbread.
Pour the batter into a well-greased 9-inch cast-iron skillet. You can also use a baking dish if you do not have a skillet, but a skillet will give your cornbread a crispy exterior and a soft, fluffy interior.
Place the skillet in the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Aunt Jemima Cornbread Ingredients
To make Aunt Jemima Cornbread, you will need the following ingredients:
- 1 cup of Aunt Jemima Cornmeal Mix
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 2 large eggs
- 1 cup of milk
- 4 tablespoons of melted butter
FAQ’s
Can I use a different type of cornmeal?
While Aunt Jemima Cornmeal Mix is the traditional choice for making Aunt Jemima Cornbread, you can use any type of cornmeal that you prefer. Just make sure that it is fine ground, as coarser cornmeal will result in denser cornbread.
Can I use a different type of flour?
You can use any type of all-purpose flour that you prefer. You can also use a combination of all-purpose flour and cornmeal if you prefer a cornbread that is less sweet and has a stronger corn flavor.
Can I make Aunt Jemima Cornbread gluten-free?
Yes, you can make Aunt Jemima Cornbread gluten-free by using gluten-free flour and gluten-free cornmeal. You may also need to use a different type of baking powder, as some contain gluten.
What to Serve with Cornbread
Serving Aunt Jemima Cornbread is limitless! This Southern dish complements many meals. My favorite side dishes with Aunt Jemima Cornbread are:
- Fried chicken: Nothing goes better with fried chicken than a piece of warm, buttery cornbread. Serve Aunt Jemima Cornbread alongside your favorite fried chicken pasta recipe for a classic Southern meal.
- Stews and soups: Aunt Jemima Cornbread is a great addition to stews and soups. It’s the perfect way to mop up the broth and add a touch of sweetness to your meal.
- Barbecue: Whether you’re grilling up some ribs or serving up a big plate of pulled pork, Aunt Jemima Cornbread is a must-have side. It’s a great way to soak up the barbecue sauce and add a touch of texture to your meal.
- Salad: Believe it or not, Aunt Jemima Cornbread is a great addition to a salad! Crumble it up and add it to your greens for a little crunch and sweetness.
How to Store Aunt Jemima Cornbread
Store Aunt Jemima Cornbread easily! My cornbread storage tips:
Room temperature: Store Aunt Jemima Cornbread in an airtight jar at room temperature for a day or two. This keeps it fresh.
Refrigeration: Refrigerate Aunt Jemima Cornbread for more than two days. Wrap it in plastic wrap, aluminum foil, or an airtight container.
Reheating: Wrap Aunt Jemima Cornbread in aluminum foil and cook it in a 350°F oven for 10–15 minutes. It can be microwaved for 15–20 seconds.
Freezing Aunt Jemima Cornbread: Three months. Put it in an airtight container or carefully wrap it in plastic and aluminum foil. Remove it from the freezer and let it thaw at room temperature.
Can You Freeze Cornbread?
Aunt Jemima Cornbread is freezable. If you want to make a lot and save some, this is a good alternative. Wrap cornbread in plastic wrap, aluminum foil, or an airtight container to freeze it. Label and date the container to know when you froze it. Cornbread freezes for three months.
To eat frozen cornbread, remove it from the freezer and let it thaw at room temperature for a few hours. Reheat in the oven, microwave, or stovetop. After freezing, cornbread may change its texture but still taste great.
Tips And Tricks
Perfect Aunt Jemima Cornbread:
Mixing: Avoid overmixing Aunt Jemima Cornbread batter. Overmixing makes cornbread rough and dense. Stop mixing after the ingredients are mixed.
Cast Iron Pan: A cast iron skillet can crisp and tenderize Aunt Jemima Cornbread. Cast iron skillets properly and distribute heat, baking cornbread evenly.
Sweetness: Add extra sugar if you want sweet cornbread. This will sweeten the cornbread, so taste it.
Toppings: Add diced jalapenos, onions, or grated cheese to Aunt Jemima Cornbread batter before baking for a creative variation. This enhances cornbread flavor and texture.
Butter: Butter your heated cornbread generously. It will stay moist and taste buttery.
Aunt Jemima Cornbread Recipe
Ingredients
- 1 cup of Aunt Jemima Cornmeal Mix
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 2 large eggs
- 1 cup of milk
- 4 tablespoons of melted butter
Instructions
- Before you start making your cornbread, preheat your oven to 425°F. This will ensure that your cornbread will cook evenly and that the exterior will be crispy.
- In a large bowl, mix together the Aunt Jemima Cornmeal Mix, all-purpose flour, baking powder, salt, and sugar. Make sure that all of the ingredients are well-combined, as this will help to ensure that your cornbread will have a consistent texture.
- In a separate bowl, beat the eggs and then add in the milk and melted butter. Stir until the mixture is well-combined.
- Add the wet ingredients to the dry ingredients and stir until the mixture is just combined. Do not overmix, as this can result in a tough and dense cornbread.
- Pour the batter into a well-greased 9-inch cast-iron skillet. You can also use a baking dish if you do not have a skillet, but a skillet will give your cornbread a crispy exterior and a soft, fluffy interior.
- Place the skillet in the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once your cornbread is done, remove it from the oven and let it cool for a few minutes. Then, slice and serve warm, accompanied by your favorite meal.
