Aunt Jemima Dixie Cornbread Recipes

AUNT JEMIMA CORNBREAD RECIPE

Steps:

• 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 8x8-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

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a standard loaf pan with non-stick cooking spray or brush the sides with melted butter or vegetable oil. You can also use baking paper to line the loaf tin.
• In a large bowl, combine the Aunt Jemima Yellow Corn Meal, all-purpose flour, brown sugar, baking powder and fine salt. Mix the ingredients so that they are fully dispersed. Set aside until needed.
• In another large bowl, combine the milk, vegetable oil, beaten eggs and vanilla essence or extract. Again, mix all the ingredients until they are evenly incorporated.
• Slowly add the wet ingredients to the dry ingredients while mixing them with a wooden spoon. Mix until a smooth, thick batter forms.
• Add 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.
• While the cornbread is baking, start making your salsa. Combine all the ingredients and season it to your liking. You can also add any additional ingredients, like chili or other spices.
• Once your cornbread has finished baking, add the American cheese slices on the top of the bread and add the salsa. Bake the bread for another 5 minutes.
• Serve immediately as an accompaniment or as is with a dollop of sour cream.

SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees.
• If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
• Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
• Mix until combined and drop a small amount into your skillet.
• If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
• Transfer the skillet from the stove top to the hot oven.
• Bake 25-30 minutes or until golden and set.

DIXIE CORN BREAD

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot, prepared skillet.
• Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
• * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.

AUNT JEMIMA DIXIE CORNBREAD

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot prepared skillet.
• Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.

MEXICAN CORN BREAD

Steps:

• 1. Make up the Aunt Jemima Corn Meal mix that is on the back of the package. Then put in other items. Follow the package on the back to cook. It is so good. Just by itself. With some real butter and you are on your way to some good corn bread. It is quick. I cook mine in a iron pan. Are muffins.