Are you craving a taste of home? Nothing quite satisfies like a warm, fluffy slice of cornbread, especially when it's made with a touch of that classic Aunt Jemima sweetness. This recipe takes the beloved pancake syrup and infuses it into a moist, delectable cornbread that's perfect alongside chili, soup, or simply enjoyed on its own. It’s a simple recipe, ideal for both beginner bakers and seasoned cooks seeking a quick and delicious side dish or even a comforting breakfast treat. Get ready to experience cornbread elevated to a whole new level of deliciousness!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal (fine or medium grind)
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup Aunt Jemima original syrup (or your favorite corn syrup)
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Grease and flour a 9x13 inch baking pan. This ensures your cornbread won't stick and will have a lovely golden-brown crust.
Step 2: Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are thoroughly combined to prevent lumps in your final product.
Step 3: Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, egg, and Aunt Jemima syrup until well blended. This step ensures that all the wet ingredients are evenly distributed for a consistent texture.
Step 4: Combine
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a tough cornbread, so be sure to mix only until the dry ingredients are moistened.
Step 5: Bake
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm.
Step 6: Cool and Serve
Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm with your favorite meal or as a delightful snack.
Tips for the Perfect Cornbread:
- Don't overmix: Overmixing develops gluten, leading to a tough cornbread. Mix just until the ingredients are moistened.
- Use fresh baking powder and soda: Old baking powder and soda can result in a flat cornbread.
- Adjust sweetness: If you prefer a less sweet cornbread, reduce the sugar to ½ cup.
- Add-ins: Get creative! Feel free to add in ½ cup of shredded cheddar cheese, chopped jalapeños, or corn kernels for extra flavor and texture.
Variations:
- Spicy Cornbread: Add a teaspoon of chili powder or cayenne pepper to the batter for a spicy kick.
- Savory Cornbread: Omit the sugar and add herbs like rosemary or thyme for a savory cornbread that pairs well with soups and stews.
- Blueberry Cornbread: Fold in ½ cup of fresh or frozen blueberries for a sweet and fruity twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 10g
- Protein: 4g
- Carbohydrates: 35g
- Sugar: 10g
This recipe provides a delicious and easy way to enjoy homemade cornbread. It's a simple recipe perfect for weeknight dinners and special occasions alike. The combination of sweet and savory flavors makes it a crowd-pleaser, guaranteed to leave everyone wanting more! Enjoy!