Aunt Jemima is a traditional American brand set up in the late 1800s and was taken over by Quaker Oats Company in the early 1900s. The brand itself is almost 130 years old. Aunt Jemima is a well-trusted brand in the breakfast-related foods category and produces the famous pancake mixes, pancake syrup, and more. In this blog post, we will provide you with Aunt Jemima Cornbread Recipe. Continue reading!
Aunt Jemima Cornbread is a commercially prepared cornbread mix. It provides you a ready-to-cook cornbread mix that includes all the ingredients in their correct proportions. You only have to is mix a few more ingredients to complete the recipe and start making the Cornbread in just a few minutes.
As the name suggests, Cornbread is a cornmeal-based quick bread recipe that uses corn powder and a few other ingredients to deliver a relatively quick and delicious bread. It is common among cuisines spread across quite a few cultures like Turkish, North American, Portuguese, Greek, and many more.
Why Is Cornbread Popular
It is particularly popular due to its softness, texture, and wonderful aroma. There is a wide range of recipes for Cornbread, and you can steam it, fry it, or bake it. They can also be prepared as a muffin. It’s traditionally used as a staple where wheat flour was more expensive, and that’s how it became widespread. It can be cooked as a main dish served with toppings, or it can be served as a side dish along with other food.
At first thought and look, it comes across as a dull and flat-tasting dish ever invented because of how it looks and feels. However, as soon as you try a few different recipes and bite onto one of the cornbreads, your thoughts will immediately change.
If cooked right and with the right proportions of ingredients, it’s a wonderfully delicious preparation. Soft enough to bite into it and slightly sweet to compliment the soft and mushy texture. It is almost a cake without being named or termed as one, albeit a far healthier.
People doubt and debate its health factor because it is full of carbs. However, if you consume it in the right proportions, it will not spike your blood sugar levels and cause any harm. Remember, moderation is the key.
How to Cook the Aunt Jemima Cornbread
Now let us proceed and understand how to cook the Cornbread. Do read the instructions carefully. It is not difficult to make Cornbread. However, several factors are at play. Ensuring you follow the correct instructions will be the difference between a good-tasting cornbread and a delicious one that will get you hooked on it for life.
For this recipe, we will use the Aunt Jemima Yellow Corn Meal mix as this gives the final product a golden yellow color that looks amazing.
- Course: Breakfast
- Cuisine: American
- Difficulty: Easy, Moderate
- Servings: 12 servings (12 wedges)
- Prep time: 10 minutes
- Baking time: 25 minutes
- Total Time: 35 minutes
- Calories: 150 kcal
List of 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
Instructions For Aunt Jemima Cornbread Recipe
- You will need a hot oven to start with. So preheat the oven to 425 degrees Fahrenheit until the time it heats, continue with the preparation.
- Take a large bowl for mixing and empty the Aunt Jemima Yellow Corn Meal box. Check for any lumps; if you find any, use a spoon to remove them. Add to this some all-purpose flour, salt, baking powder, and brown sugar. Mix all the contents until they are fully dispersed. Your dry mix is now ready.
- Take another large bowl to prepare the wet ingredients and add the beaten eggs, vegetable oil, milk, and vanilla essence or extract. Mix all these ingredients till they are properly combined. Your wet mix is now ready.
- You have to mix the dry and wet mix now, which is the tricky part. Do not add the dry mixture into the wet mix, as lumps will be formed easily. Add the wet mix in small quantities to the dry mix and every time, give the dry mix contents a thorough mix to ensure all the wet mixture is absorbed and no lumps are formed. This may take some time, and do it gently.
In the end, you will have a fine, thick, and consistent batter that should look smooth and have an even consistency. Use a wooden spoon for mixing as it gives the best results. Let the batter mix sit for a minute, as it will let all the moisture in the batter be adequately absorbed and provide you with a better taste in the end.
- Take a standard loaf pan, a long, deep-dish traditionally used for baking bread. To ensure none of the batter and the resulting cornbread sticks to its sides, you can use a cooking spray to spray its inner sides or use melted butter or even any vegetable oil. Just ensure the coat is light, else, the smell and taste of the oil used will seep into the Cornbread. To avoid the Cornbread from sticking to the loaf pan sides and avoid the taste and smell of the oil used, you can use baking paper to line the loaf pan or even aluminum foil.
- Empty all the contents of the batter into the loaf tin pan. Your oven should now be ready for baking. Place the pan in the oven on the middle rack and let it bake for about 20 minutes. You can easily leave it unmonitored for at least 15 minutes.
- As the Cornbread is baking in the oven, you have enough time to make the salsa. You can even start preparing the salsa as the Cornbread is baking; there is nothing much left to do. Combine the tomatoes, onion, and cilantro in a small bowl. Season it with salt and pepper. Your salsa is now ready.
- Give the Cornbread a check after 15 minutes to check if it is baking well. Around 20 minutes, check if the bread is ready.
The Wonderful Smell is The First Giveaway
But, there are a couple of other indicators that we have listed below for your convenience:
- Testing must be reserved only for the final 5 minutes of the baking process. Else the frequent opening and closing will affect the oven’s temperature, and due to the sudden drop in temperature, the baking process will be affected.
- When the cake starts to show a golden brown color and the edges are slightly darker, you can rest assured that the baking is near completion.
- To check the cake’s doneness, poke it slightly with a knife and pull it out. The knife will pull out easily in a baked cake and come out clean without any of the contents or bread crumbs sticking to it. If the contents stick, even slightly, the bread needs more baking. You can try this with a toothpick, but we would advise using a small knife as the knife’s flat edges show the status more clearly.
- You can try the poke test, where poking the top of the bread slightly should cause the bread to dip and then spring back a little bit. Touch the middle of the Cornbread with your index finger, and the indentation must fill up. That will indicate the Cornbread is done.
- When the cake is nearing completion, the Cornbread will “wrinkle” at the pan edges. You need to take the Cornbread out before a gap happens between the Cornbread and the loaf tin. This indicates that the internal cake structure is strong enough to hold on its own and means a little bit of over-baked cake that may not be as soft as you would expect from one.
- Remove the Cornbread from the oven, drop it into a serving plate, and cut the Cornbread into equal slices. Take a small bite to check if everything is fine. To each of the slices, you can add cheese slices and top it with salsa. Place this on the back in the oven on a baking sheet for five more minutes.
- Once done, you can serve this as a side dish or with a dollop of sour cream.
You will love this recipe and the Aunt Jemima cornmeal mix. It’s a great way to quickly make some of the best quality cornbread at home without the hassles of making the batter mix yourself.
Tips, Tricks, and Aunt Jemima Cornbread Recipe Variations
- You can add a delicious twist to the recipe. While making the Cornbread, pour only half the batter in the loaf tin and then place some cheese slices on top of this batter. Then pour the remaining batter into the loaf tin. The remaining baking process and steps will remain exactly the same. However, when you bite into the Cornbread, you will also taste the wonderful melted cheese. This is best tasted when it’s fresh and hot.
- You can also experiment with other fillings, stuffing’s and dressings in place of cheese slices in the form of stuffing or even a topping. You can also use various ingredients to make a cornbread stuffing with ingredients like carrots, kale, poblanos or jalapeños, onion, celery, and more. That will go perfectly well with mashed potatoes, turkey gravy, and even cranberry sauce! For the best taste, ensure the Cornbread is cubed and then again toasted in the oven to make them nice and crunchy.
- You can also make cornbread stuffing with fruits like fresh dates, currants, apples, cranberries, dried cherries, pears, and more. It tastes unbelievably awesome and super healthy too.
- Try adding slices (or cuts) of almonds, pecans, walnuts, or even pistachios to the batter.
- You can consider adding parsley, oregano, thyme, and sage to the batter to give an herb flavor.
- Although it is meant to be eaten fresh and tastes best when fresh, you can store it in the fridge in an air-tight container and freeze it. You can keep it in the refrigerator for a week and up to a month when frozen. To reheat the Cornbread, let it defrost at room temperature and then let it warm up for a few minutes in the oven.
Serving Size considered: 3 Tablespoons Mix (25 g)
Servings Per Container: see table
|Amount Per Serving||Mix, As Packaged||1/10 if corn bread recipe |
prepared as directed
|Calories from fat||5||50|
|Total Fat 0.5g*||1%||8%|
|Total Carbohydrate 19g||6%||7%|
|Dietary Fiber 1g||5%||5%|
Leavening (mono-calcium phosphate, enriched bleached flour (bleached wheat flour, enriched bolted yellow cornmeal (bolted yellow cornmeal, folic acid sodium bicarbonate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), riboflavin, niacin, reduced iron, thiamine mononitrate, salt.
Cornbread is an excellent recipe, and you can use it in a variety of ways in your kitchen to come up with many variations. You can easily change the recipe using fillings or stuffing without changing the basic recipe. It’s an extremely healthy recipe, provided you consume it in moderation.
It will change your life, and you will not shy away from using it anymore. I am sure you would have found this helpful article, and you will be able to make the best cornbread recipes going ahead. Happy baking!