Aunt Jemima Cornbread Recipe

At first glance, cornbread is the most boring dish ever invented and I never used to like it. But, as soon as I started trying a few different recipes and a few twists on a classic cornbread, my whole world opened up.

This recipe is by far my favorite as it is a whole meal by itself. Of course, it can still be an accompaniment however some of my guests stuff themselves with only cornbread, completely ignoring the main dish. Yes, it’s that good!

Two main things make this recipe better than any other. The first is the Aunt Jemima Yellow Corn Meal that the recipe uses which gives the cornbread amazing color and texture.

The second is that this is not a plain and boring cornbread, rather one with a salsa and cheese topping. This creates a whole different flavor profile and transforms a boring side dish into the main attraction.

You can also use other types of toppings instead of the salsa to create some variation or to fit the rest of the meals’ flavors.

This recipe is extremely easy to make and can even be made a day or two ahead of time. If that isn’t great already, you can bake the bread and freeze it until you are ready to use it!

As I have previously stated, my whole perspective on cornbread completely changed after finding this recipe and I will never use any other one again.

How To Make Aunt Jemima Cornbread

Preheat the oven to 425 degrees Fahrenheit. Line a loaf pan with baking paper, non-stick cooking spray or brush the sides with melted butter.

In a large bowl, combine all of the dry ingredients and mix until they are fully dispersed. Set aside until needed.

In another large bowl, combine all of the wet ingredients and whisk until they are evenly incorporated.

Slowly add the wet ingredients to the dry ingredients and mix until a thick and smooth batter forms. Add the batter into the loaf tin and bake for 20 minutes or until the cornbread has a nice golden color.

While the cornbread is baking, make your salsa. Combine all the ingredients and season it to your liking with salt and freshly ground black pepper. You can also add additional ingredients to add more flavor to the salsa.

Once your cornbread has finished baking, add the American cheese slices and salsa on top of the bread and bake for another 5 minutes.

Serve immediately as an accompaniment or as is with a dollop of sour cream.

Aunt Jemima Cornbread Recipe

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Aunt Jemima Cornbread

5 from 2 votes

Recipe by Laura Ritterman Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Baking time

25

minutes

Calories

150

kcal

Total time

35

minutes

This cornbread recipe is the best one you will ever find thanks to the Aunt Jemima Corn Meal it uses. It has great texture, flavor and can be served in many different ways.

Ingredients

• For the cornbread

• 1 cup Aunt Jemima Yellow Corn Meal

• 1 cup all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• ½ teaspoon fine salt

• 1 cup milk

• ¼ cup vegetable oil

• 2 large eggs, beaten

• 1 teaspoon vanilla essence or extract

• American cheese slices

• For the salsa

• 1 small tomato, finely diced

• ¼ red onion, finely diced

• ¼ cup chopped cilantro

• Salt and pepper to taste

Directions

• Preheat the oven to 425 degrees Fahrenheit. Line a standard loaf pan with non-stick cooking spray or brush the sides with melted butter or vegetable oil. You can also use baking paper to line the loaf tin.
• In a large bowl, combine the Aunt Jemima Yellow Corn Meal, all-purpose flour, brown sugar, baking powder and fine salt. Mix the ingredients so that they are fully dispersed. Set aside until needed.
• In another large bowl, combine the milk, vegetable oil, beaten eggs and vanilla essence or extract. Again, mix all the ingredients until they are evenly incorporated.
• Slowly add the wet ingredients to the dry ingredients while mixing them with a wooden spoon. Mix until a smooth, thick batter forms.
• Add the batter into the loaf tin and bake for 20 minutes or until the cornbread has fully cooked through and has a nice golden color.
• While the cornbread is baking, start making your salsa. Combine all the ingredients and season it to your liking. You can also add any additional ingredients, like chili or other spices.
• Once your cornbread has finished baking, add the American cheese slices on the top of the bread and add the salsa. Bake the bread for another 5 minutes.
• Serve immediately as an accompaniment or as is with a dollop of sour cream.

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Tips & Tricks

• An alternative way to make the cornbread is by only adding half the batter to the loaf pan. Add the cheese slices and salsa and then top with the remaining batter. Bake for 20-25 minutes or until beautifully brown. Now you have a delicious stuffed cornbread!

• There are many other fillings you can make to use as a stuffing or topping for this recipe. By using different fillings you can make this cornbread regularly and pair the flavors with the rest of your meals’.

• You can also bake this cornbread in any type of pan and shape. A few of my favorite ways to make this cornbread is in a cast-iron skillet or individual ramekins.

• This recipe can be made in advance and frozen for up to a month. You can either bake the cornbread with the filling or a plain cornbread (without the topping). To reheat simply defrost at room temperature and reheat in the oven for 10 minutes.

Conclusion

This cornbread recipe changed my life and I will never again shy away from making cornbread. It has amazing texture thanks to the Aunt Jemima Yellow Corn Meal and is very easy to make. It can even be made and frozen until needed.

You can easily change the filling without altering the recipe and can make this cornbread a meal on its own.

Easy to make, soft and crispy texture, amazing flavor; cornbread has never been this good!

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