Try this upgraded recipe for a perfectly moist, sweet corn muffin to accompany any meal. A timeless delight!

Better Than Aunt Jemima Cornbread Recipe

In our house, if there is soup, stew or chili, there is also cornbread. It is the perfect side dish for warm, hearty bowls of goodness.

For years I used the recipe on the back of the Aunt Jemima Corn Meal package. It was very tasty, but my tastebuds preferred a moister muffin with more of a hint of sweetness. After trying many different recipes over the years, I’ve found the one to suit my personal taste. I hope you love it, too!

The Allure of Sweet, Moist Cornbread

So, what is it about sweet, moist cornbread that captures our hearts and taste buds? For many, it’s the perfect balance of flavors and textures: the subtle sweetness of the cornmeal, the moist, tender crumb, and that golden, slightly crisp crust. It’s a versatile companion to many dishes, from hearty stews and chili to a simple smear of butter and honey.

Beyond its deliciousness, cornbread is a reminder of simpler times, of grandmothers’ kitchens and family dinners. Each bite is a warm embrace, a connection to our heritage and the traditions that shaped it.

Homemade Cornbread Legacy

Cornbread is more than just a side dish; it’s a symbol of resilience, adaptability, and the comforting embrace of home-cooked meals. From its long-ago humble beginnings to its cherished place on our tables today, cornbread continues to be a beloved part of our culinary heritage.

As we gather around our tables with family and friends, sharing stories and laughter, cornbread reminds us of the connections we share and the traditions we carry forward. Whether enjoyed as a simple snack or paired with a hearty meal, cornbread remains a timeless classic, celebrating the past while enjoying the present.

So, the next time you whip up a batch of sweet, moist cornbread from scratch, take a moment to appreciate this humble bread made with simple ingredients. Each slice is a tribute to the flavors, memories, and traditions that make our homes and kitchens truly special.

From Scratch: The Homestead Way

Making cornbread from scratch is a rewarding experience that ties us to the past while allowing for personal touches and creativity. It’s a simple process that doesn’t require fancy equipment or hard-to-find ingredients. This makes it accessible to everyone, regardless of your experience in the kitchen.

Tips and Variations: Better Than Aunt Jemima Cornbread Recipe

Add-ins: Feel free to get creative with add-ins like fresh corn kernels, diced jalapeños, or shredded cheese for extra flavor and texture.
Honey Butter: For an extra touch of sweetness, serve your cornbread with honey butter. Simply mix softened butter with a bit of honey and a pinch of salt.
Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to two days. It also freezes well – just wrap it tightly in plastic wrap and aluminum foil before freezing.

Ingredients for Aunt Jemima Corn Bread, Upgraded

1 1/3 cup all-purpose flour
2/3 cup corn meal, such as Aunt Jemima Yellow Corn Meal
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder (NOT baking soda)
4 tablespoons butter, melted
1 1/4 cup milk
2 large eggs
1/4 cup vegetable oil

Directions for Better Than Aunt Jemima Cornbread Recipe

Preheat the oven to 350 degrees.
If using an 8×8-inch pan, grease with oil or butter. If making corn muffins, generously grease muffin tin with oil or butter, or line the pan with cupcake liners.
In a large bowl, whisk together the flour, corn meal, sugar, salt, and baking powder to break up any lumps.
In a separate small bowl, combine the melted butter, milk, eggs, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter in the prepared pan or muffin tin (2/3 full) and bake until the edges are slightly golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs). For an 8×8-inch pan, that will be 35-40 minutes; for corn muffins that will be 15-20 minutes.
Cool for a few minutes before slicing and serving. It’s best enjoyed warm, with a drizzle of honey or a pat of butter melting into each slice.

There’s something very comforting about sweet, moist cornbread. It’s a simple pleasure that spans generations, evoking memories of family gatherings, warm kitchens, and the rich history of home-cooked meals. Plus, it’s just fund making it from scratch.

Frequently Asked Questions

Can I make this cornbread in a cast iron skillet? Absolutely! Instead of using an 8×8-inch baking dish or muffin tin, preparing it in a cast-iron skillet can help achieve a crispier crust. As the oven preheats, place the cast-iron skillet in the oven to heat it up – this will help create that desirable crispy crust. When the batter is ready to pour, carefully remove the hot skillet from the oven and add a generous pat of butter, swirling it around to coat the bottom and sides. This not only prevents sticking but also adds extra flavor. Pour the batter into the prepared skillet and smooth the top. Return the skillet to the oven and bake for 35-40 minutes, or until the top begins to turn golden brown and a toothpick inserted into the center comes out clean.
How do I store leftover cornbread? Leftover cornbread can be stored in an airtight container at room temperature for up to two days. For longer storage, wrap the cornbread tightly in plastic wrap and aluminum foil, then freeze. It will keep in the freezer for up to three months.
Can I add other ingredients to the batter? Yes, feel free to get creative with add-ins! Fresh corn kernels, diced jalapenos, shredded sharp cheddar cheese, or even cooked bacon pieces can add extra flavor and texture to your cornbread.
Why is my cornbread crumbly? Crumbly cornbread can result from overmixing the batter or not using enough moisture. Be sure to mix the batter just until combined and measure your ingredients accurately. Adding a bit more butter or oil can also help improve the texture.
How can I make my cornbread sweeter? If you prefer a sweeter cornbread, you can increase the amount of sugar in the recipe. Don’t be shy using honey, honey butter or maple syrup on your muffins as well!
How do I know when the cornbread is done? Cornbread is done when the edges begin to turn golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I reheat leftover cornbread? Yes, you can reheat leftover cornbread by wrapping it in foil and warming it in a 350°F oven for about 10 minutes. Alternatively, you can microwave individual slices or muffins for 20-30 seconds. For best results and to keep it moist, loosely wrap the cornbread in a paper towel slightly moistened with water.
What’s the best way to serve cornbread? Cornbread is incredibly versatile and can be served in many ways. It’s delicious on its own, with a pat of butter or a drizzle of honey, or as a side dish to chili, soups, stews, or barbecue. Try it crumbled up in ham and beans… scrumptious!
How do I prevent my cornbread from sticking to the pan? Use a well-greased baking dish or muffin tin, or use cupcake liners. If using a cast iron skillet, preheating the skillet and adding a generous amount of butter before pouring in the batter helps prevent sticking. Ensure your skillet is well-seasoned.
Can I double the recipe? Yes, you can double the recipe if you need to serve a larger crowd or halve it to serve fewer; this recipe is very adaptable. Just make sure to use a larger or smaller baking dish or multiple pans to accommodate the amount of batter. The baking time may also need to be adjusted, so keep an eye on the cornbread as it bakes. If adapting the servings, I typically opt for making corn muffins in cupcake liners. That takes the guesswork out of pan size and baking time.

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Better Than Aunt Jemima Cornbread Recipe {Upgraded}

Try this upgraded recipe for a perfectly moist, sweet corn muffin to accompany any meal. A timeless delight!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings 9

Ingredients

1 1/3 cup all-purpose flour
2/3 cup corn meal such as Aunt Jemima Yellow Corn Meal
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder NOT baking soda
4 tablespoons butter melted
1 1/4 cup milk
2 large eggs
1/4 cup vegetable oil

Instructions

Preheat the oven to 350 degrees.
If using an 8×8-inch pan, grease with oil or butter. If making corn muffins, generously grease muffin tin with oil or butter, or line the pan with cupcake liners.
In a large bowl, whisk together the flour, corn meal, sugar, salt, and baking powder to break up any lumps.
In a separate small bowl, combine the melted butter, milk, eggs, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter in the prepared pan or muffin tin (2/3 full) and bake until the edges are slightly golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs). For an 8×8-inch pan, that will be 35-40 minutes; for corn muffins that will be 15-20 minutes.
Cool for a few minutes before slicing and serving. It’s best enjoyed warm, with a drizzle of honey or a pat of butter melting into each slice.