✔ Updated · fixed pan size and leavening + homemade dry mix
My Aunt Jemima cornbread recipe follows the classic cornmeal-box formula, equal parts yellow cornmeal and flour with milk, oil, eggs and a little brown sugar, for a moist, lightly sweet cornbread with golden edges.
At a glance
The one tip that matters: Stir the wet and dry ingredients together only until no dry streaks remain. A slightly lumpy batter bakes into tender cornbread; overmixing makes it tough.
It then gets a fun upgrade: a layer of melted cheese and a quick fresh tomato salsa spooned over the top, which turns a simple side into something you'll want to eat on its own. The Aunt Jemima brand is now called Pearl Milling Company, but any plain yellow cornmeal works here. You'll also find a make-ahead dry mix and freezing tips below.
Why You'll Love This Cornbread
- Moist and lightly sweet, with golden, slightly crisp edges from a hot 425°F oven.
- A cheesy, fresh topping of melted cheese and tomato salsa that makes it a meal on its own.
- Pantry-friendly, with a make-ahead dry mix and a cornbread that freezes well.
Aunt Jemima Cornbread, Now Pearl Milling Company
If you're looking for the cornbread recipe from the side of the Aunt Jemima cornmeal bag, you'll find the brand under a new name: in 2021 Aunt Jemima was renamed Pearl Milling Company. Classic cornmeal-box cornbread is a simple formula of equal parts cornmeal and flour with milk, oil, eggs, a little sugar and baking powder, and that's the base this recipe uses.
Any plain yellow cornmeal works, whichever brand you buy. Medium-grind cornmeal gives a slightly more rustic texture, while fine-grind bakes up softer and more cake-like.
Make Your Own Cornbread Mix
Like the convenience of a cornbread mix? Make a few batches of the dry ingredients at once and keep them in jars.
- For each batch: combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 3 tablespoons brown sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
- Store it: keep it in an airtight jar in a cool, dry cupboard for up to 3 months.
- To bake: whisk in 1 cup milk, 1/4 cup oil or melted butter and 2 beaten eggs, then bake at 425°F for 18 to 20 minutes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use plain cornmeal, not self-rising. This recipe adds its own baking powder and salt. If you only have self-rising cornmeal, leave out the baking powder and salt.
- Heat the skillet for crisp edges. For a crunchy crust, put the greased cast-iron skillet in the oven while it heats, then pour the batter into the hot pan.
- Don't overmix. Stir just until the flour disappears. Overmixing develops the gluten in the flour and makes cornbread dense and tough.
- Add the salsa last. Spoon the fresh salsa on after the cheese has melted, so the juices don't soak into the cornbread and make it soggy.
- Make it stuffed. Spread half the batter in the pan, layer on the cheese and well-drained salsa, cover with the remaining batter and bake for 22 to 25 minutes.
Aunt Jemima-Style Cornbread With Cheese and Salsa
9
squares15
minutes25
minutes230
kcal40
minutesA moist, lightly sweet yellow cornbread made the classic cornmeal-box way with cornmeal, flour, brown sugar, milk, oil and eggs, baked in an 8-inch square pan or a 9-inch skillet, then topped with melted cheese and a quick fresh tomato salsa. Any plain yellow cornmeal works, including Pearl Milling Company.
Ingredients
- For the Cornbread
1 cup yellow cornmeal (plain, not self-rising)
1 cup all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup milk
1/4 cup vegetable oil or melted butter, plus more for the pan
2 large eggs, beaten
- For the Topping
4 American cheese slices (or 1 cup shredded cheddar)
1 small ripe tomato, finely diced
1/4 red onion, finely diced
1/4 cup chopped fresh cilantro
1 teaspoon lime juice (optional)
salt and black pepper, to taste
sour cream, to serve (optional)
Directions
- Make the Cornbread
- Heat the oven to 425°F. Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with oil or butter.
- In a large bowl, whisk the cornmeal, flour, brown sugar, baking powder and salt until evenly mixed, with no lumps of brown sugar.
- In a second bowl, whisk the milk, oil and beaten eggs together.
- Pour the wet ingredients into the dry ingredients and stir with a spoon or spatula just until no dry streaks remain. A few small lumps are fine; overmixing makes cornbread tough.
- Spread the batter evenly in the pan and bake for 18 to 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Top and Serve
- While the cornbread bakes, make the salsa: stir together the tomato, red onion, cilantro and lime juice, and season with salt and pepper.
- Lay the cheese slices over the hot cornbread (or scatter the shredded cheddar) and return it to the oven for 3 to 5 minutes, until the cheese is melted.
- Let the cornbread cool for 5 minutes, then spoon the salsa over the top, cut into 9 squares and serve warm with a dollop of sour cream if you like.
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What to Serve With Cornbread
I’m firmly team cornbread with chili. Cheesy salsa cornbread is filling enough to eat on its own, but it's also great alongside a bowl of Texas Roadhouse-style chili or Wendy's-style chili, soups and barbecue. For more ideas, browse our cornbread recipes, try the Krusteaz cornbread, or make a matching breakfast with our Aunt Jemima pancakes.
Frequently Asked Questions
What happened to Aunt Jemima cornmeal?
In 2021 the Aunt Jemima brand was renamed Pearl Milling Company, and its products, including cornmeal and mixes, now carry that name. You can make this recipe with Pearl Milling Company yellow cornmeal or any other plain yellow cornmeal.
Is Aunt Jemima cornmeal self-rising?
Plain yellow and white cornmeal are not self-rising, so you add baking powder and salt yourself, as this recipe does. Some brands also sell a self-rising cornmeal mix that already contains leavening and salt. Check the label: if yours is self-rising, leave out the baking powder and salt.
Can I make this cornbread without the cheese and salsa?
Yes. Bake the cornbread for 18 to 20 minutes and serve it plain with butter and honey, the way my mum always did. It's a classic side for chili, soups, barbecue and fried chicken.
Can I use a loaf pan or muffin tin?
An 8-inch square pan or 9-inch skillet gives the best texture. For muffins, fill 12 greased cups two-thirds full and bake at 400°F for 15 to 18 minutes. A loaf pan makes a thick cornbread that needs about 30 to 35 minutes at 375°F and can stay damp in the middle.
How do I store and freeze cornbread?
Keep plain cornbread covered at room temperature for up to 2 days. Once topped with cheese and salsa, refrigerate it and eat within 3 days. Plain cornbread freezes well for up to 3 months; wrap it tightly, thaw it in the fridge, and reheat it at 350°F for about 10 minutes.
