Aunt Jemima Cornbread Recipe
A moist, golden cornbread with a classic sweet and savory flavor.
Ingredients
- 1 cup Aunt Jemima self-rising yellow cornmeal mix
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a sweeter cornbread)
- 1 cup buttermilk (or regular milk)
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1/2 tsp salt (if using unsalted butter)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish.
- Combine Dry Ingredients: In a large bowl, mix the cornmeal, flour, sugar (if using), and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, and egg.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Rest the Batter (Optional): Let the batter rest for 10 minutes for a fluffier textu.re
- Bake: Pour the batter into the prepared skillet or baking dish. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:Allow to cool slightly before slicing and serving.
Notes
- Adjust the sugar amount to your preference for sweeter or more savory cornbread.
- Substitute buttermilk with regular milk plus a teaspoon of vinegar for similar results.