Aunt Jemima Cornbread is a delicious and traditional American breakfast dish that has been beloved by families for generations. Whether it’s served as a side with eggs and bacon or enjoyed by itself, Aunt Jemima Cornbread is sure to be a hit at your breakfast table.
Here’s an easy-to-follow recipe that will show you how to make this classic American breakfast dish in no time. This quick and easy recipe is perfect for busy mornings when you don’t have a lot of time to prepare breakfast.
The cornmeal mix gives the cornbread a wonderful texture, while the sugar and buttermilk provide just the right amount of sweetness.
Feel free to adjust these ingredients as needed to suit your own taste preferences. With this recipe, you’ll be enjoying a delicious, traditional American breakfast in no time.
What is Aunt Jemima cornbread?
Aunt Jemima Cornbread is a classic Southern “soul food” dish that is enjoyed across the United States. It’s an easy-to-make cornbread that requires just a few simple ingredients, such as cornmeal, flour, sugar, baking powder, salt, milk, egg and vegetable oil. Depending on the recipe you use, you may also add shredded sharp cheddar cheese, minced onion or jalapenos for extra flavor.
No matter which recipe you choose to use for your Aunt Jemima Cornbread dish, it’s sure to be delicious! Enjoy it as a side dish with dinner or even as part of breakfast with some syrup or honey drizzled over top.
What does it taste like?
Aunt Jemima Cornbread is a rich and savory dish that has the perfect balance of sweetness from the sugar and saltiness from the buttermilk. The texture is light and fluffy on the inside, with a crunchy top layer from baking in the oven.
How did I first get introduced to the Aunt Jemima Cornbread?
I was first introduced to Aunt Jemima Cornbread as a child when my mother served it for breakfast every once in a while. I immediately fell in love with its unique flavor and texture, which made it the perfect side dish for any meal.
How to make Aunt jemima cornbread?
Making Aunt jemima cornbread is very easy and requires minimal effort. To make this delicious dish, you will need the following ingredients:
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Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Brown sugar
- 1 cup Aunt Jemima Yellow Corn Meal
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla essence or extract
- ½ teaspoon fine salt
- 1 cup Milk
- 2 large eggs
- ¼ cup Vegetable oil
For the salsa
- ¼ cup Chopped cilantro
- Salt and pepper to taste
- ¼ Red onion
- 1 small tomato
Step by step instructions
Step 1
Preheat oven to 375 degrees Fahrenheit and grease a 9-inch round cake pan. In a large bowl, mix together the flour, cornmeal, brown sugar, baking powder, and salt until combined.
Step 2
In another bowl, whisk together the vanilla, milk, oil, and eggs until light and creamy. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix as it will result in a tough texture.
Step 3
Pour batter into the prepared cake pan and bake for 30 minutes or until golden brown and slightly firm when touched lightly with your finger.
Step 4
To make the salsa, mix together the cilantro, red onion, salt, and pepper in a small bowl. Add tomato and stir until combined. Serve hot or at room temperature with salsa on top.
Tips
- Make sure to not overmix the batter.
- Grease your pan well so the cornbread doesn’t stick.
- For a sweeter version, add an extra tablespoon of brown sugar to the batter.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Brown sugar
- 1 cup Aunt Jemima Yellow Corn Meal
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla essence or extract
- ½ teaspoon fine salt
- 1 cup Milk
- 2 large eggs
- ¼ cup Vegetable oil
For the salsa
- ¼ cup Chopped cilantro
- Salt and pepper to taste
- ¼ Red onion
- small tomato
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 9-inch round cake pan. In a large bowl, mix together the flour, cornmeal, brown sugar, baking powder, and salt until combined.
- In another bowl, whisk together the vanilla, milk, oil, and eggs until light and creamy. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix as it will result in a tough texture.
- Pour batter into the prepared cake pan and bake for 30 minutes or until golden brown and slightly firm when touched lightly with your finger.
- To make the salsa, mix together the cilantro, red onion, salt, and pepper in a small bowl. Add tomato and stir until combined. Serve hot or at room temperature with salsa on top.
Video
Notes
- Make sure to not overmix the batter.
- Grease your pan well so the cornbread doesn’t stick.
- For a sweeter version, add an extra tablespoon of brown sugar to the batter.
Nutrition
Nutrition Information
One serving (1/8th of the cake) contains approximately:
- Calories: 200
- Fat: 9g
- Protein: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Sodium: 220mg
What to serve with Aunt Jemima cornbread?
Aunt Jemima Cornbread pairs perfectly with a dollop of butter, honey, or jam. Try serving it alongside your favorite soup or chili for an extra flavorful meal. You can also enjoy it as a breakfast treat with eggs, bacon, and fresh fruit.
How to store leftover Aunt jemima cornbread?
Allow the cornbread to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place a slice of cornbread in the microwave for 30 seconds or until warmed through.
Can pregnant women eat this?
Yes, pregnant women can eat this Aunt Jemima Cornbread recipe. Just make sure to use pasteurized milk and inspect the eggs before using them in the recipe. Besides, pregnant women should always consult their doctor before eating any food.
FAQs
Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a 1 to 1 gluten-free baking mix for a delicious, gluten-free version.
What can I substitute for milk?
You can use almond milk, soy milk, or oat milk instead of regular cow’s milk.
Can I substitute the all-purpose flour?
Yes, you can substitute spelled or whole wheat flour as desired. Just make sure to adjust the amount accordingly.
Can I freeze this cornbread?
Yes, you can freeze it for up to two months. Allow the cornbread to cool completely before wrapping in plastic wrap and transferring it to an airtight container. When ready to eat, thaw overnight in the refrigerator before reheating in the microwave or oven.
Wrapping Up
Aunt Jemima Cornbread is the perfect way to add a delicious twist to your mealtime. It’s easy to make with simple ingredients and has just the right balance of sweetness and texture. Plus, it’s great as a breakfast treat, side dish, or snack.
Aunt Jemima also makes lots of different delicious products like their Original Pancake & Waffle Mix and their Syrup. So no matter what kind of breakfast you’re looking for, Aunt Jemima has something to satisfy everyone.
This recipe will become a staple in your home, so make sure to give it a try. Thank you.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more