Aunt Jemima Cornbread Recipe

When I was a kid growing up in the South I always knew something special was happening in the kitchen when I could smell sweet cornbread baking in the oven so those golden squares meant Sunday supper was around the corner and that someone had reached for the Aunt Jemima mix in the pantry and stirred up something warm and comforting

Because I’ve recreated this classic recipe so many times for family dinners and potlucks it’s become my go-to for when I need something quick that never fails to impress and it’s buttery moist just the right amount of sweet and completely nostalgic for anyone who grew up with that familiar red box

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Aunt Jemima cornmeal mix – The heart of the cornbread bringing that authentic taste and perfect crumb
• Eggs – Help bind the batter while adding moisture and richness
• Milk – Loosens the mix and ensures a tender texture
• Sugar – Adds just a touch of sweetness
• Vegetable oil – Keeps the cornbread moist and prevents it from drying out
• Baking powder – Helps the batter rise and become fluffy
• Honey (optional for topping) – Drizzled after baking for a golden glossy finish and extra sweetness

Tools You’ll Need

• Mixing bowl – To combine all your wet and dry ingredients easily
• Whisk or spoon – For blending the batter until smooth
• Measuring cups and spoons – Ensures you get the right ratios every time
• Baking pan (8×8 or similar) – Gives you the perfect thickness and crispy edges
• Oven mitts – For safe handling of the hot pan
• Cooling rack – Helps the cornbread rest without becoming soggy on the bottom

Instructions

Step 1:

I start by preheating the oven to 400°F so it’s perfectly hot and ready by the time I’m done mixing the batter

Step 2:

In a large bowl I combine 1 cup of Aunt Jemima cornmeal mix with 1 tablespoon of sugar and 1 teaspoon of baking powder and I give it a quick whisk to evenly distribute the dry ingredients

Step 3:

In a separate bowl I whisk together 1 egg with ¾ cup of milk and 2 tablespoons of vegetable oil and then I pour the wet ingredients into the dry and stir just until combined

Step 4:

I grease my baking pan lightly with oil or cooking spray and then pour the batter in smoothing out the top with a spoon or spatula

Step 5:

I bake it for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean

Step 6:

Right after I take it out of the oven I like to drizzle honey on top while it’s still warm and let it soak in for that signature shine and sweetness

Tips

If you want extra flavor I sometimes mix in corn kernels shredded cheddar or chopped jalapeños before baking

You can use buttermilk instead of regular milk for a richer tangier result

If you’re making a big batch for guests I double the recipe and bake it in a 9×13 pan

Ways to Serve

Alongside chili or soup for a hearty dinner

As a sweet snack drizzled with more honey or maple syrup

With butter and jam for a comforting breakfast

Topped with pulled pork and coleslaw for a Southern-style dish

Cut into cubes for dipping in stews or creamy dips

Frequently Asked Questions

Can I use water instead of milk in this Aunt Jemima cornbread recipe?

Yes but it won’t be as rich or tender so I recommend adding a tablespoon of oil if you do

Can I make this Aunt Jemima cornbread recipe ahead of time?

Absolutely it stores well covered at room temperature for up to 2 days or in the fridge for 5

Can I use muffin tins instead of a baking pan for this Aunt Jemima cornbread recipe?

Definitely just reduce the baking time to around 15 minutes and check for doneness

Is this Aunt Jemima cornbread recipe gluten-free?

No unless you’re using a gluten-free cornmeal mix so be sure to check the label if needed

See You in the Kitchen

I hope you try this nostalgic and easy Aunt Jemima cornbread recipe soon! It’s a family favorite in my kitchen and always brings back warm memories with every bite. Let me know how it turns out for you or what fun variations you try—I love seeing what you create!

Happy Cooking!

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