Aunt Jemima Cornbread Recipe

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.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Breakfast

Cuisine: American

Keyword: Aunt Jemima Cornbread, Aunt Jemima Cornbread Recipe

Servings: people

Calories: 150kcal

Author: Rebecca Novak

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

Calories: 150kcal

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