Aunt Jemima’s Cornbread by jej

[S_Wirth]

Aunt Jemima Cornbread

Submitted by: jej
Last Updated: 1/27/2006

This recipe comes from the AUNT JEMIMA YELLOW CORN MEAL bag. Was looking for a 'from scratch' recipe and this one really fit the bill. It makes '9-10 servings' in an 8x8" or 9x9" square pan, or you can make it in a 10" iron skillet. There are some good variations following the recipe, too. Something for everyone!!

1/4 c. canola oil
1 tbsp. baking powder
1 c. Aunt J. Yellow Corn Meal
1/2 tsp. salt (opt.)
1 c. all-purpose flour
1 c. milk
1 to 2 tbsp. sugar (opt.)
1 egg, beaten

Heat oven to 425F.

1. Heat vege. shortening in 10-inch oven-proof skillet or 8 or 9-inch square baking pan in oven 3 minutes; tilt pan to coat bottom evenly.

2. Combine dry ingredients.
3. Add milk and egg; mix until blended.
4. Add melted shortening; mix well. (I don't overdo)
5. Pour into hot skillet (or pan). Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean.

VARIATIONS:

Muffins or Corn Sticks: Pour batter into 12 greased or paper-lined medium muffin cups or 21 hot well-greased corn stick pans. bake 15-20 minutes or until golden brown.

Buttermilk Corn Bread: Decrease baking powder to 2 tsp.; add 1/4 tsp. baking soda to dry ingredients. Substitute buttermilk for milk.

Mexican Corn Bread: Stir one 8-ounce can whole kernal corn, drained, and one 4-ounce can chopped green chilies, drained, into batter. Bake 25-30 minutes or until wooden pick comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or monterey jack cheese.

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