Aunt Jemima Cornbread is a delicious, easy-to-make and classic Southern side dish. It’s made with simple ingredients like cornmeal, flour, sugar, baking powder, salt and oil. The result is a fluffy golden-brown bread that pairs perfectly with snacks or other dishes.
In this article, we’ll cover the Aunt Jemima cornbread recipe, ingredients, nutrition information and more. So, let’s get started!
What is aunt jemima cornbread?
Aunt Jemima is a renowned brand of cornbread mix that has been enjoyed for generations. It’s made from cornmeal, flour, sugar, baking powder and salt. Its cornbread is so popular that it’s been featured in several cookbooks.
It has a fluffy texture and golden-brown crust. The bread is usually served as a side dish alongside other dishes like stews, soups, chili, vegetables and more. It can also be enjoyed as a snack or breakfast with butter, jam, honey or syrup.
What does it taste like?
Aunt Jemima Cornbread has a mild and slightly sweet flavour. It’s fluffy, moist and savory with a hint of buttery richness. The golden-brown crust has a slightly crunchy texture. Once you’ve tried it, you’ll definitely be hooked!
How did I first get introduced to aunt Jemima cornbread?
I first got introduced to Aunt Jemima Cornbread through my sister. She frequently ordered it from the supermarket and I was always intrigued by the aroma that filled our home whenever she made it.
When I had the first bite, I was hooked. It had all the flavors I love – sweet, savory and buttery. The golden-brown crust added a wonderful crunch and texture to the bread. I’ve been making my own version of Aunt Jemima Cornbread ever since.
Also read: White lily cornmeal cornbread recipe
How to make Aunt Jemima cornbread?
You can easily make your own Aunt Jemima Cornbread. You only need cornmeal, flour, sugar, baking powder, salt and oil. Here, I am sharing the traditional recipe for it.
Ingredients
- 1 cup Aunt Jemima Enriched Yellow Corn Meal
- 2 to 4 tablespoons of sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 1 cup milk
Instructions
Step 1
Preheat the oven to 425 degrees Fahrenheit.
Step 2
Grease an 8-inch baking pan with butter or cooking spray.
Step 3
In a medium bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
Step 4
In a separate bowl, beat together the oil, milk and egg.
Step 5
Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 6
Pour the batter into the prepared pan.
Step 7
Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Step 8
Let cool for 10 minutes before cutting and serving.
Tips
• For a richer flavor, use buttermilk instead of regular milk for the recipe.
• If you like your cornbread a bit sweeter, add an additional 2 tablespoons of sugar.
• If you prefer a lighter, fluffier texture, reduce the amount of oil to 3 tablespoons.
Aunt Jemima Cornbread Recipe
Equipment
- 1 Oven
Ingredients
- 1/2 cup Aunt Jemima Enriched Yellow Corn Meal providing a golden and slightly sweet flavor to the cornbread, adding a delightful crunch and a hint of nuttiness
- 1/2 cup all-purpose flour adding structure and a light and tender texture to the cornbread, creating a balanced base for the other ingredients
- 1 to 2 tablespoons sugar adding a touch of sweetness to the cornbread, balancing the flavors and enhancing its overall taste
- 2 teaspoons baking powder acting as a leavening agent to make the cornbread rise and become light and fluffy
- 1/4 teaspoon salt enhancing the overall seasoning of the cornbread, adding a savory balance to the sweetness
- 1/2 cup milk providing moisture and richness to the cornbread, creating a moist and tender crumb
- 1/2 egg you can beat a whole egg and use half of it, adding structure and binding the ingredients together, contributing to the texture and richness of the cornbread
- 2 tablespoons vegetable oil contributing to the moisture and tenderness of the cornbread, adding a subtle richness and preventing it from becoming dry
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Grease an 8-inch baking pan with butter or cooking spray.
- In a medium bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
- In a separate bowl, beat together the oil, milk and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool for 10 minutes before cutting and serving.
Notes
Nutrition Information
Serving Size: 1 slice (1/8 of the recipe)
Calories: 169
Carbohydrates: 18 g
Protein: 3 g
Fat: 9 g
Saturated fat: 4.5g
Cholesterol: 27 mg
Sodium: 194 mg
Potassium: 73 mg
Fiber: 1 g
Sugar: 5.1g
Vitamin A : 180 IU
Calcium: 91 mg
Iron : 1.2 mg
What to serve with aunt Jemima cornbread?
Aunt Jemima Cornbread can be served as a dessert or snack, with a dollop of butter or honey, or as a side dish to accompany a main meal. It can be served with coffee, milkshake etc.
How to store leftover aunt jemima cornbread?
You can store leftover Aunt Jemima Cornbread in an airtight container for up to three days at room temperature. It can also be stored in the refrigerator for up to five days.
Can pregnant women eat this?
Yes, pregnant women can eat Aunt Jemima Cornbread. However, you should ensure that the ingredients used are fresh and not expired. It is also important to check with a doctor or nutritionist before consuming any food while pregnant.
FAQs
Is this cornbread gluten free?
No, this recipe contains all-purpose flour, which is not gluten-free.
What can I use instead of sugar?
You can substitute other sweeteners, such as honey or maple syrup.
Wrapping Up
Thanks for reading this guide on Aunt Jemima Cornbread. This classic Southern-style cornbread recipe is easy to make and is sure to be a hit with the entire family. With its mild and slightly sweet flavor, soft texture and buttery richness, this bread will become a staple in your kitchen. Give it a try! You won’t regret it.
Please share your experience preparing this dish in the comments section. And also, share this recipe with your friends and family.
Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.