Recipe for Aunt Jemima Cornbread

A quick and easy recipe using Aunt Jemima Cornbread Mix, resulting in a deliciously moist and fluffy cornbread. Perfect as a side dish for any meal or a snack on its own. This classic cornbread is customizable and can be made with a few simple ingredients in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8

Course: main dish

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 box Aunt Jemima Cornbread Mix
2 large eggs
1 cup milk or buttermilk for a richer flavor
¼ cup melted butter or vegetable oil
Optional: 2 tbsp honey or sugar for sweetness, 1 cup shredded cheese or chopped jalapeños (for savory flavor)

Equipment

9-inch baking pan (round or square)
Mixing bowl
Whisk or spoon for stirring
Measuring cups and spoons
Oven

Method

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pan: Grease or line a 9-inch baking pan with parchment paper.
Mix the Ingredients: In a mixing bowl, combine the Aunt Jemima Cornbread Mix with eggs, milk, and melted butter. Stir until just combined—don’t overmix.
Optional Add-ins: Add any optional ingredients like honey for sweetness or cheese/jalapeños for a savory twist.
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve: Allow the cornbread to cool for a few minutes before slicing and serving.

Notes

For a dairy-free option, substitute milk with almond milk or soy milk, and use vegan butter.
You can make mini cornbread muffins by pouring the batter into a muffin tin and baking for 12-15 minutes.
Cornbread is best served warm with a pat of butter or a drizzle of honey.