Ingredients with Measurements:
- 1 cup Aunt Jemima Yellow Corn Meal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
Special equipment needed:
- 8-inch square baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth out the top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
8 servings
Nutritional information:
Calories: 220
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 25mg
Sodium: 430mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 9g
Protein: 4g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- You can use melted butter instead of vegetable oil for a richer taste.
- You can add chopped jalapenos or shredded cheddar cheese to the batter for a spicy kick.
Variations:
- You can make muffins instead of a square pan by dividing the batter into a muffin tin and baking for 15-20 minutes.
- You can make a sweet version by adding 1/2 cup of honey instead of sugar and omitting the salt.
Tips and tricks:
- Do not overmix the batter as it can result in tough cornbread.
- Serve warm with butter and honey for a delicious treat.
- Leftover cornbread can be used for stuffing or croutons.
Storage instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat leftover cornbread in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cornbread on a wooden board or platter with a dollop of butter and a drizzle of honey.
Garnishes:
Garnish with chopped fresh herbs like parsley or chives for a pop of color.
Pairings:
Cornbread pairs well with chili, soup, or barbecue.
Suggested side dishes:
Serve cornbread with collard greens, mac and cheese, or baked beans.
Troubleshooting advice:
- If the cornbread is too dry, add more milk to the batter.
- If the cornbread is too crumbly, reduce the amount of cornmeal and increase the amount of flour.
Food safety advice:
- Make sure to use fresh ingredients and check the expiration date on the baking powder.
- Wash your hands and utensils before and after handling food.
Food history:
Aunt Jemima is a brand of pancake mix and syrup that was founded in 1889. The brand was named after a popular minstrel show character and has been a household name for over a century.
Flavor profiles:
Aunt Jemima's Cornbread is sweet and savory with a crispy crust and a soft, fluffy interior.
Serving suggestions:
Serve Aunt Jemima's Cornbread as a side dish or as a snack.
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