Aunt Jemima Cornbread Recipe Insanely Good 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. Instructions. preheat the oven to 425 degrees. combine the cornmeal, salt, baking powder, and all purpose flour in a mixing bowl. then add egg, sugar, vegetable oil, and milk. beat until smooth. lightly grease a baking dish and pour the mixture into it, and bake for 25 minutes.
Aunt Jemima Corn Bread Recipe I Made A Double Amount Of These Muffins How to make aunt jemima cornbread. preheat the oven to 425 degrees fahrenheit. line a loaf pan with baking paper, non stick cooking spray or brush the sides with melted butter. in a large bowl, combine all of the dry ingredients and mix until they are fully dispersed. set aside until needed. Then spray an 8x8 baking pan with a non stick cooking spray. step 2 – combine dry ingredients – in a large mixing bowl, stir together the aunt jemima corn meal and flour. add in sugar, baking powder and salt. step 3 – combine wet ingredients – then add in the milk, egg and oil. stir until the ingredients are well combined and smooth. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. add the milk, vegetable oil, and egg to the dry ingredients. mix until the batter is smooth. lightly grease an 8 inch baking dish or cast iron skillet. pour the batter into the prepared dish and smooth it out with a spatula. Melt butter in the oven in the 8x8" pan first and coat the pan. then add once ingredients are mixed, stir and pour into pan. bake at 425 until lightly golden. about 20 25 minute. optional pour 1 2 the batter into the pan, lay the cheddar cheese slices on it, carefully spread the salsa over that, then pour in the rest of the batter.
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