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A thick square piece of cornbread, made from an Aunt Jemima Cornbread Recipe, sits on a white plate topped with melting butter. A bowl of honey and a casserole dish can be seen in the background.
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5 from 5 votes

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $2.60, $0.33 per Servings

Ingredients

  • 1 cup Cornmeal
  • 1 cup All Purpose Flour
  • ¼ cup Granulated Sugar
  • 4 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 cup Milk
  • 1 Large Egg beaten
  • ¼ 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, whisk together 1 cup cornmeal, 1 cup all-purpose flour, ¼ cup granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt.
  • Add 1 cup milk, 1 beaten large egg, and ¼ cup vegetable oil to the dry ingredients. Stir until just combined.
  • 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: 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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