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We love this Aunt Jemima Cornbread Recipe. It is light, fluffy and full of flavor. This is the perfect side dish to soups, chili, and more.

Cornbread in a baking dish with a wooden spoon
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Aunt Jemima yellow corn meal makes this corn bread so delicious. It will make your whole house smell amazing. Top with melted butter or sour cream for an amazing side dish.

We have also made Honey Cornbread Recipe for a delicious variation.

Why We Love This Recipe

Making this cornbread recipe is a must for many different soup, stews and chili recipes. The amazing texture and soft center makes for a delicious side dish.

We love to top with melted butter but my mom always tops her with maple syrup. Either way this cornbread recipe is a family favorite.

Ingredients

Ingredients needed - cornmeal, flour, sugar, baking powder, salt, milk, egg, oil
  • Yellow Cornmeal 
  • All Purpose Flour 
  • Granulated Sugar 
  • Baking Powder 
  • Salt 
  • Milk 
  • Large Egg (beaten) 
  • Vegetable Oil 

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Aunt Jemima Cornbread Recipe: 

  • Step 1 – Heat Oven – Preheat the oven to 425 degrees Fahrenheit. Then spray an 8X8 baking pan with a non-stick cooking spray.  
Combining the dry ingredients in a bowl with a wooden spoon

Step 2 – Combine Dry Ingredients – In a large mixing bowl, stir together the aunt Jemima corn meal and flour. Add in sugar, baking powder and salt. 

Adding in the egg, milk, and oil to the dry ingredients

Step 3 – Combine Wet Ingredients – Then add in the milk, egg and oil.  Stir until the ingredients are well combined and smooth.

Spreading the cornbread batter into the baking dish

Step 4 – Pour Batter – Pour the mixture into the prepared baking pan.  Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. 

Baked cornbread in a baking dish

Step 5 – Serve and Enjoy – Remove from the oven.  Let cornbread cool slightly.  Then slice, serve and enjoy. 

Recipe Tips

  • Combine Ingredients – Mix ingredients together in a large bowl. Make sure to no overmix the ingredients as that will create a dry cornbread.
  • Corn Kernels – For amazing flavor, you can mix in corn kernels to the batter.
  • Cast Iron Skillet – We baked the cornbread in a baking dish, but for amazing texture bake in a cast iron skillet.
  • Pan Size – We make this cornbread in a 8×8 baking dish. But you can also make it in a 9×13 pan. It will just be a thinner cornbread option.
  • Cooking Cornbread – To check to see if the cornbread is done, insert a toothpick into the cornbread. If comes out clean, cornbread is finished cooking.
Slice of cornbread on a plate topped with butter

Serving Suggestions

Cornbread is served with many different recipes. It is perfect for dipping or serving topped with your favorite toppings.

These are favorite sides:

Toppings

Take your recipe for Aunt Jemima cornbread to the next level with one of these toppings. You can use fun toppings that make this easy cornbread recipe even more amazing.

Try these toppings the next time you make cornbread for easy cornbread hacks:

  • A little bit of honey
  • Butter
  • Honey Butter
  • Syrup
  • Jelly
  • Maple Syrup

Even if you like your cornbread fresh out of the oven, you will not be disappointed.

A slice of cornbread on a wooden spatula

Frequently Asked Questions

How to Store Leftovers

Store the leftovers in an airtight container or bag at room temperature for up to 5 days. 

Can I Freeze Cornbread?

Yes, you can freeze this Cornbread. Cornbread freezes very well if stored properly. Place cornbread in a freezer safe container and it will last about 3 months. When we are preparing this mix we like to double to recipe to freeze to use during the colder months.

More Easy Cornbread Recipes

We love to hear from you. If you make this cornbread recipe Aunt Jemima, please leave us a comment.

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Aunt Jemima Cornbread

5 from 5 votes
We love this Aunt Jemima Cornbread Recipe. It is light, fluffy and full of flavor. This is the perfect side dish to soups, chili, and more.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Cuisine American
Course Side Dish
Calories 245

Ingredients

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and spray an 8X8 baking pan with a non-stick cooking spray.
  • In a large mixing bowl, stir together the cornmeal, flour, baking powder and salt.
  • Then add in the milk, egg and oil.  Stir until the ingredients are well combined and smooth.
  • Pour the mixture into the prepared baking pan.  Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  • Remove from the oven.  Let cool slightly.  Then slice, serve and enjoy!

Recipe Notes

Store the leftovers in an airtight container or bag at room temperature for up to 5 days.

Nutrition Facts

Calories 245kcal, Carbohydrates 35g, Protein 5g, Fat 10g, Saturated Fat 2g, Polyunsaturated Fat 5g, Monounsaturated Fat 2g, Trans Fat 0.05g, Cholesterol 24mg, Sodium 378mg, Potassium 135mg, Fiber 2g, Sugar 8g, Vitamin A 79IU, Calcium 162mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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