Aunt Jemima Cornbread Recipe
This is the best Aunt Jemima cornbread recipe! It's moist, flavorful, and perfect for a quick and easy side dish.
Equipment
- Measuring spoons and cups
- Mixing bowl
- 9 x 13 baking dish
- Oven
Ingredients
- 1 cup Aunt Jemima yellow cornmeal
- 1 cup all-purpose flour
- 4 tsp. baking powder
- 1 pc. egg
- 1 cup milk
- ¼ cup vegetable oil
- 3 tbsp. sugar
- 1 tsp. salt
Instructions
- Preheat the oven to 425 degrees.
- Combine the cornmeal, salt, baking powder, and all-purpose flour in a mixing bowl.
- Then add egg, sugar, vegetable oil, and milk. Beat until smooth.
- Lightly grease a baking dish and pour the mixture into it, and bake for 25 minutes.
Video
Notes
- Adjust the sugar — Though it might not seem like that, sugar is really important in this Aunt Jemima cornbread recipe. It helps to balance the savory flavor of cornmeal, by adding a touch of sweetness to your cornbread. You could even increase the amount if you’re one of those with a sweet tooth.
- Can you make it ahead? — Yes, you absolutely can! Make the batter overnight and transfer it to your fridge, where it can last for a day.
Nutrition
Nutrition Facts
Aunt Jemima Cornbread Recipe
Amount per Serving
Calories
469
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
4
g
Cholesterol
8
mg
3
%
Sodium
1026
mg
45
%
Potassium
255
mg
7
%
Carbohydrates
68
g
23
%
Fiber
5
g
21
%
Sugar
15
g
17
%
Protein
9
g
18
%
Vitamin A
100
IU
2
%
Calcium
372
mg
37
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!