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.