Aunt Jemima Cornbread is a comforting classic that brings warmth to any meal. The delightful cornbread recipe combines simple ingredients to create a fluffy, flavorful side that pairs perfectly with your favorite dishes. Get ready to enjoy a homemade treat that everyone will love.
When making Aunt Jemima Cornbread, feel free to substitute the oil with melted butter for a richer flavor. If you prefer a gluten-free option, using a gluten-free flour blend instead of regular flour works well. For those with dairy allergies, almond or oat milk can replace regular milk. Always choose high-quality ingredients for the best results, especially with the cheese and salsa, as they contribute significantly to the flavor profile.
Bread & Rolls
Aunt Jemima Cornbread Recipe
Ingredients
- 1/4 cup oil
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons packed brown sugar
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 beaten eggs
- sliced cheddar cheese, optional (sandwich cheese is best)
- 1/2 cup salsa
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a large bowl, combine 1 cup cornmeal, 1 cup flour, 3 tablespoons packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate small bowl, mix together 1 cup milk, 2 beaten eggs, and 1 teaspoon vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined; it’s okay if there are a few lumps.
- Before pouring the batter, melt 1/4 cup oil in an 8×8 pan in the oven and make sure to coat the bottom and sides well.
- Stir the mixed batter a bit, and then pour it into the prepared pan.
- Bake for about 20-25 minutes, or until the top is lightly golden.
- For a cheesy twist, pour half of the batter into the pan, layer sliced cheddar cheese on top, and spread 1/2 cup salsa over the cheese. Pour the remaining batter on top and bake as directed.