These days, most people don’t like to eat grainy bread. People have become used to eating bread made with refined white flour. That is why cornbread is such a popular and easy bread to make. It’s great and versatile bread, perfect for breakfast, on the side of a sandwich, or even to serve as a side dish to a meal.
Aunt Jemima Cornbread Recipe is one of the most delicious and versatile dishes you can have. It’s a simple, yet delicious comfort food that can be served year-round. In this article, we’re going to share how to make an Aunt Jemima Cornbread Recipe. Cornbread tends to stick to the oven in the summer and it can be quite hard to make it taste fresh. We’re going to show you how to make cornbread without the extreme oven burn that sometimes makes it a little too hard to eat.
Aunt Jemima Cornbread is one of the tastiest foods in America, but it is also one of the most difficult to make. Cornbread may seem like a simple matter of mixing wet ingredients with dry ingredients, pouring the resulting batter, and baking it. It seems easy enough, but the truth is that it is a painstaking and often frustrating process. In the end, though, it’s worth the effort to assemble a batch of hearty and flavorful cornbread.
How To Make Aunt Jemima Cornbread
Cornbread is a traditional recipe for Southern American cooking. It is a savory and moist whole-grain bread, made from cornmeal and water. It can be topped with butter, or served with butter and syrup to make a simple breakfast or a savory dish. Cornbread can be made into a delicious whole-grain meal by adding shredded cheese and additional ingredients to it.
Ingredients
- Aunt Jemima Yellow Corn Meal, 1 cup
- All-purpose flour, 1 cup
- Brown sugar, 3 tablespoons
- Baking powder, 2 teaspoons
- fine salt, ½ teaspoon
- Milk, 1 cup
- Vegetable oil, ¼ cup
- 2 large eggs (beaten)
- Vanilla essence or extract, 1 teaspoon
For the salsa
- 1 small tomato (finely diced)
- ¼ Red onion (finely diced)
- Chopped cilantro, ¼ cup
- Salt and pepper to taste
Step By Step Instructions To Make Aunt Jemima Cornbread
Step 1
A temperature of 425 degrees Fahrenheit should be set for the oven.
Step 2
Brush the sides of a standard loaf pan with melted butter or vegetable oil or use non-stick cooking spray. Lining the loaf pan with baking paper is also an option.
Step 3
To make the cornmeal, combine Aunt Jemima Yellow Corn Meal, all-purpose flour, brown sugar, baking powder, and fine salt in a large bowl. Ensure all of the ingredients are evenly mixed. Let stand until needed.
Step 4
Combine the milk, vegetable oil, beaten eggs, and the vanilla essence or extract in another bowl. Combine all ingredients until well combined.
Step 5
Mix the wet and dry ingredients slowly with a wooden spoon as you add the wet ingredients to the dry ones. Continue mixing until the batter is smooth and thick.
Step 6
Place the batter into the loaf tin and bake for 20 minutes or until the cornbread has fully cooked through and has a nice golden color.
Step 7
Make your salsa while the cornbread is baking. Combine all the ingredients and season it according to your taste. Other ingredients, such as chili powder, can also be added.
Step 8
When the cornbread is done baking, top it with slices of American cheese and salsa. Continue baking for five more minutes.
Step 9
With a dollop of sour cream, this can be served as an accompaniment or as is.
In Closing
We hope you enjoyed our article on how to make Aunt Jemima cornbread. With this knowledge, we know that you can make this delicious recipe for your family and friends. So what are you waiting for? Get some cornmeal and flour and start baking Aunt Jemima cornbread.If you have any questions about Aunt Jemima Cornbread Recipe, we would love to hear from you. Just leave a comment below.
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Aunt Jemima Cornbread Recipe
Ingredients
- 1 cup Aunt Jemima Yellow Corn Meal
- 1 cup All-purpose flour
- 3 tablespoons Brown sugar
- 2 teaspoons Baking powder
- ½ teaspoon fine salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 2 large eggs (beaten)
- 1 teaspoon Vanilla essence or extract
For the salsa
- 1 small tomato (finely diced)
- ¼ Red onion (finely diced)
- ¼ cup Chopped cilantro
- Salt and pepper to taste
Instructions
- A temperature of 425 degrees Fahrenheit should be set for the oven.
- Brush the sides of a standard loaf pan with melted butter or vegetable oil or use non-stick cooking spray. Lining the loaf pan with baking paper is also an option.
- To make the cornmeal, combine Aunt Jemima Yellow Corn Meal, all-purpose flour, brown sugar, baking powder, and fine salt in a large bowl. Ensure all of the ingredients are evenly mixed. Let stand until needed.
- Combine the milk, vegetable oil, beaten eggs, and the vanilla essence or extract in another bowl. Combine all ingredients until well combined.
- Mix the wet and dry ingredients slowly with a wooden spoon as you add the wet ingredients to the dry ones. Continue mixing until the batter is smooth and thick.
- Place the batter into the loaf tin and bake for 20 minutes or until the cornbread has fully cooked through and has a nice golden color.
- Make your salsa while the cornbread is baking. Combine all the ingredients and season it according to your taste. Other ingredients, such as chili powder, can also be added.
- When the cornbread is done baking, top it with slices of American cheese and salsa. Continue baking for five more minutes.
- With a dollop of sour cream, this can be served as an accompaniment or as is.
