Whether you enjoy it sweet or savory, this Aunt Jemima Cornbread Recipe is delicious! This is the best cornbread recipe for a satisfying crumbly texture and subtly sweet flavor.
This cornbread is made using Aunt Jemima Cornbread Meal Mix. I’ve simply made a few tweaks to the classic recipe on the back of the package.
This easy recipe uses pantry staples that almost anyone has on hand. So, it’s the perfect versatile side dish recipe to make when you’re short on ideas.
Cornbread complements sweet and savory foods, everything from chili to soups and barbecued meat. It’s also the natural accompaniment for any classic Southern-inspired dishes.
Easy Tips For Making The Best Aunt Jemima Cornbread Recipe
- Make sure your cornmeal isn’t rancid before starting. Rancid cornmeal has a stale, musty smell, while fresh cornmeal smells sweet.
- Mix your cornbread by hand to reduce the risk of overmixing. It’s ok for your batter to have lumps—they will add texture to the finished product.
- Mix the cornbread batter as soon as you combine the wet and dry ingredients. The wet ingredients will activate the baking powder and help make the cornbread fluffy.
- Use a skillet to get that perfect crispy edge! Darker pans like skillets give a better crust than a light pan or glass baking dish.
How To Make Aunt Jemima Cornbread
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Servings9 pieces
- Yield9 pieces
- Preheat the Oven
Heat the oven to 425°F.
While the oven heats up, grease an 8-inch square pan with butter or non-stick cooking spray.
- Mix Dry Ingredients Together
Add cornmeal mix, flour, baking powder, sugar, and salt to a mixing bowl.
- Add Wet Ingredients
Add egg, milk, and oil to the mixing bowl.
- Mix Until Smooth
Use a spatula to blend the wet and dry ingredients. The batter should be smooth, with a few lumps to create texture.
Pour the batter into the greased baking pan.
Bake the cornbread for 20-23 minutes. It’s ready when a wooden pick comes out clean.
Aunt Jemima Cornbread Variations
- Instead of pouring your batter into a square pan, try making this recipe into muffins! Simply use the same Aunt Jemima Cornbread recipe and pour the batter into a greased muffin tin.
- This recipe also works well as a loaf cake. Simply pour your batter into a standard loaf pan and bake for 5-10 minutes longer.
- If you want a richer sweetness with molasses undertones, you can swap out granulated sugar for brown sugar! For an even sweeter cornbread, try adding a few drops of vanilla essence.
- Substitute the oil for sour cream for a tangier flavored cornbread. You can also include additions like grated cheese on top of your cornbread for a more savory taste.
What To Serve With Aunt Jemima Cornbread
Chili Con Carne
Cornbread and chili are a popular duo, for good reason! Subtly sweet cornbread goes so nicely with spicy foods, especially a meaty chili.
The sugar in the cornbread recipe helps bring out the sweetness of the tomato sauce. This helps bring balance to the dish!
Grilled Pork, Beef, Sausage
Round out your barbecue with a side of sweet cornbread! Smokey and salty dishes like grilled pork, beef, and sausage are an excellent pairing.
If you go to a Southern barbecue restaurant, cornbread is always a staple on the menu!
Savory fried chicken is another one of those delicious recipes that just seems to work with cornbread! The fattiness and high salt content are offset by the subtle sweetness.
This Aunt Jemima cornbread recipe is an excellent substitute for your typical buttermilk biscuits.
Mac and cheese is a common sight at Southern barbecues, so naturally, it goes with cornbread too. The richness of the mac and cheese blends perfectly with light fluffy cornbread and completes the meal!
The nutty cornmeal lends itself to sweet flavors like honey. You can use liquid honey as a dipping sauce for fried chicken and cornbread.
Cornbread and honey is also a delicious tea-time snack or breakfast treat!
This Aunt Jemima cornbread recipe doesn’t have a lot of fat, so some melted butter can round out the flavor. Butter and honey together are a delicious combination!
Storage and Reheating Instructions
Baked goods like cornbread can be stored in the pantry for 3-5 days. An airtight container will guarantee maximum freshness!
If you want you can freeze leftover cornbread for 3 months. Place your cornbread in a freezer bag and seal out the air to keep it fresh.
Before you reheat frozen cornbread, let it thaw at room temperature. This will prevent the cornbread from absorbing moisture from the freezer and getting soggy.
The fastest way to reheat this cornbread recipe is in the microwave. Set the microwave for 30 seconds and you’ll have soft, moist cornbread just like it’s freshly baked!
You can also use the oven to reheat frozen cornbread. This method takes longer, and usually ends up drying out the cornbread a bit more.
Cornbread is a great casual treat or side dish! Even though corn meal is the main ingredient, this dish also contains a lot of flour so it is high in carbohydrates.
Since Aunt Jemima Corn Meal Mix is a shelf-stable food, it does contain preservatives. One of the biggest preservatives in this mix is salt, so the cornbread ends up being high in sodium.
Since cornbread is usually a side dish, none of this should be of concern. Just make sure the rest of the meal is balanced! – Kirsten Mae Magbanua, RND
- 7.7g Fat
- 29.7g Carbs