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Aunt Jemima Cornbread
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
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Author:
Carrie Barnard
Ingredients
1
cup
Cornmeal
1
cup
All Purpose Flour
1/4
cup
Granulated Sugar
4
teaspoons
Baking Powder
1/2
teaspoon
Salt
1
cup
Milk
1
Large Egg
beaten
1/4
cup
Vegetable Oil
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!
Notes
Store the leftovers in an airtight container or bag at room temperature for up to 5 days.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.05
g
|
Cholesterol:
24
mg
|
Sodium:
378
mg
|
Potassium:
135
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
79
IU
|
Calcium:
162
mg
|
Iron:
2
mg
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