I’ve been making this Aunt Jemima cornbread recipe for years and years. The recipe originally came right off the Aunt Jemima cornmeal package, and it was so good that I hung onto it. Sometimes the recipes you find on the back of a package turn out to be the ones you make for a lifetime, and this is one of those recipes at our house.
It’s a slightly sweet cornbread made with cornmeal, flour, sugar and whole milk. We especially like it alongside a big bowl of Nonnie’s Beef Stew, but it’s good with just about any meal where a warm piece of cornbread belongs.
Aunt Jemima Cornbread
Ingredients
Yield: 8 pieces
Directions
- Preheat the oven to 425°F.
- Grease a round cake pan or use cooking spray. Do not flour the pan.
- Combine the cornmeal, flour, sugar (if using), baking powder, and salt.
- Add the milk, egg, and shortening. Mix until combined.
- Pour the batter into the prepared pan.
- Bake for 20–25 minutes, or until golden and baked through.
- Cut into the selected number of standard-size pieces and serve.
Larger batches may require a larger pan, multiple pans, or additional baking time.
Estimated Nutrition Information
Serving size:
1 standard piece
Servings per batch:
8
Nutrition information is estimated using standard ingredient values. Actual values may vary depending on brands, measurements, and serving sizes.
A Calorie Crusader Tip
Cornbread is one of those foods where deciding on the serving size before you start cutting makes calorie counting much easier. I cut this recipe into eight pieces, so each wedge is one serving.
And don’t throw away those old favorite recipes just because they came from the back of a package. This one has been in my kitchen for years and years for a reason!
This is a recipe I originally found on an Aunt Jemima cornmeal package many years ago. Aunt Jemima products were later renamed Pearl Milling Company.
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