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Aunt Jemima Cornbread Recipe

Aunt Jemima Cornbread Recipe

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.
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Author: Dr. Leah Alexander
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 152kcal



  • 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


  • 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.


• 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.
Keyword: Aunt Jemima Cornbread, Aunt Jemima Cornbread Recipe