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Aunt Jemima Cornbread Recipe

This Aunt Jemima cornbread recipe makes the most fluffy and moist cornbread with a tender crumb and crispy golden edges! It’s love at first bite.

Every time I make cornbread, my whole kitchen smells like heaven. It’s the sweetest, most wonderful scent! 

Not every version yields mouthwatering cornbread, though. Thankfully, this Aunt Jemima recipe gets the job done right every single time!

Stacks of Cornbread
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If you’re looking for the best cornbread recipe there is, look no further.

Aunt Jemima’s is the one to beat. Apart from the on-point flavors and textures, it also comes together in just 30 minutes! 

Aunt Jemima Cornbread Recipe

There’s no need to search high and low for the perfect cornbread recipe. This one can be found on the back of the Aunt Jemima Corn Meal package, and it’s spectacular.

The consistency hits all the right notes. It isn’t dense or dry, just tender and crumbly. And the flavor?

Oh boy. It’s incredibly rich and creamy with a hint of sweetness.

The key to the best cornbread recipe is the ratio between cornmeal and flour, and this recipe has definitely knocked it out of the park. 

Best of all, this recipe is so darn easy to make. Just 30 minutes from start to finish! It’s exactly what every busy mom needs.

How to Make Aunt Jemima Cornbread

Make Muffins:

Pour the batter into lined muffin cups and bake for 15 to 18 minutes at 425 degrees Fahrenheit.

The recipe makes 12 muffins.

A few baking tips:

Don’t overmix the batter. This can make your cornbread tough and dry. Just mix until the ingredients are well-combined.

For maximum corn flavor, add corn kernels into the batter! Whether it’s fresh kernels or canned, you can’t go wrong.

Homemade Cornbread


Vegetable Oil: It’s what makes cornbread so moist and tender! Vegetable oil is excellent, but for an even richer flavor, go for bacon grease. You can never go wrong with bacon.

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Flour and Cornmeal: Again, the ratio between the two is key. Good thing it’s very easy to remember –  1:1! This ratio gives your cornbread the perfect balance of flavor and texture: super corny and crumbly!

You can also experiment on the ratio to get a different result. If you want the corn flavor to shine, add more cornmeal. Just make sure to adjust the amount of flour accordingly.

Milk: It makes your cornbread incredibly moist and creamy. 

Egg: You only need one! But that one egg will make your cornbread ultra-light and fluffy.

What to Serve with Cornbread

Cornbread’s tender and moist consistency makes it an ideal candidate for dipping. That’s why it’s best paired with soups and stews. 

Chili is the perfect example! Dipping cornbread into chili brings a different kind of satisfaction. It’s two comfort foods merged into one lip-smacking meal.

Or, you know, you can just devour it on its own with a generous slathering of butter, jam, or jelly.

How to Store Aunt Jemima Cornbread

Easy: place it in an air-tight container and store it at room temperature or in the fridge. Cornbread lasts up to 2 days at room temperature, and up to a week in the fridge.

Buttermilk Cornbread

Can You Freeze Cornbread?

Definitely! Here’s how.

Slice your cornbread accordingly and transfer it to a Ziplock bag or an air-tight container.

Place parchment paper in between the layers to avoid them from sticking together. Freeze it for up to 3 months. 

Let it sit at room temperature for 30 minutes before serving. You can also warm it in the oven.

Wrap the bread in aluminum foil and heat at 350 degrees Fahrenheit for 10 to 15 minutes. 

Aunt Jemima Cornbread Recipe



Prep time


Cooking time






  • 1 cup Aunt Jemima Enriched Yellow Corn Meal

  • 1 cup all-purpose flour

  • 2 to 4 tablespoons sugar

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 1 egg

  • 1/4 cup vegetable oil


  • Preheat your oven to 425 degrees Fahrenheit.
  • In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  • Add the milk, egg, and oil. Beat until the mixture is smooth, around 1 minute.
  • Pour the mixture into a greased 8×8-inch baking pan for 20 to 23 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, it’s done.
Aunt Jemima Cornbread Recipe

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Aunt Jemima Cornbread Recipe”

  1. This has been my mom’s go-to cornbread recipe since… forever. I’m glad you posted this, I’d lost my copy and needed it for Thanksgiving!


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