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Author:
Franco Salzillo
I’m not a big fan of recipes printed on the side of the box of any product. But you’ve got to respect the classics, and the famous Aunt Jemima recipe for cornbread has been around for over a century!
Thanks to the infamous recipe you can still find on the brand’s packages, entire generations have learned to make a pretty decent cornbread. And you know what? It works!
Is this the best cornbread recipe ever? Perhaps not, but it sure tastes like the one your mom or grandma made, and that’s already quite exciting!
If you’re doing this right, get Aunt Jemima’s yellow cornmeal. I guess any other cornmeal will work, too, though. You’ll also need all-purpose flour, brown sugar, milk, baking powder, oil, eggs and salt. I’m pretty sure you have all you need around already.
A dash of vanilla extract is a nice addition as well but considered yourself warned. As you know, cornbread goes well with sweet and savory foods. If you’re going for the sweet experience, add the vanilla. If you’re serving the cornbread with spicy salsa and cheese, skip the vanilla; you’ll thank me later!
I love this moist and fluffy cornbread on its own. I won’t lie. I’ll devour it as-is just for the sake of it. Now for a complete experience, serve cornmeal with sauce and spicy dishes like bean soups, chili and any other dish with that hearty southern feel. Dipping the cornbread in any saucy dish is tons of fun.
On the sweet side, cornbread and vanilla ice cream or sweetened whipped cream is a fantastic experience. The bread kind of tastes like cake, so you can serve it like a unique, uncomplicated dessert. It’s lovely with tea and coffee as well!
Preheat the oven to 400°F and grease an 8×8-inch square baking pan.
In a mixing bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. Mix well.
In a second bowl, combine the milk, oil and eggs.
Incorporate the cornmeal mixture into the milk mixture and stir until fully incorporated and smooth.
Pour the batter into the baking pan and bake for 25-30 minutes until golden and cooked through.
Optionally, melt American cheese over the cornbread with the oven’s residual heat and serve with a diced tomato, cilantro, white onion and jalapeño salsa.
