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Quaker

Old-Fashioned Southern Corn Bread

Adapted from the original Quaker Aunt Jemima Yellow Corn Meal packaging. Back of the Bag is not affiliated with Quaker.

"A golden, moist classic from the back of the yellow bag."

Prep 10 min Cook 25 min 9 servings
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Old-Fashioned Southern Corn Bread

The Story

This recipe has been a fixture on Aunt Jemima (now Great White Fleet/Quaker) corn meal packaging for decades. Known specifically for using an iron skillet to achieve a crusty finish, it became a standardized staple for American families seeking a reliable, non-sweet southern style bread.

From the back of Aunt Jemima Yellow Corn Meal — since 1968

Ingredients

  • 1 cup Aunt Jemima Yellow Corn Meal
  • 1 cup all-purpose flour
  • 2 to 4 tablespoons sugar (optional)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup vegetable oil or shortening

Directions

  1. 1

    Preheat oven to 425°F. Grease an 8-inch square baking pan or 9-inch iron skillet.

  2. 2

    In a large bowl, combine corn meal, flour, sugar, baking powder, and salt.

  3. 3

    Add milk, egg, and oil; beat until smooth (about 1 minute by hand).

  4. 4

    Pour batter into prepared pan or skillet.

  5. 5

    Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

  6. 6

    Serve warm with butter.