https://www.amazon.com/Aunt-Jemima-Self-Rising-White/dp/B001688CGE/ref=sr_1_2_a_it?ie=UTF8&qid=1520628911&sr=8-2&keywords=jemima+cornmeal+mix&dpID=21cbNPyUgeL&preST=QL70&dpSrc=srch

Do you enjoy this mix? I actually bought it the last time that I wanted to make cornbread and the cornbread was terribly dry using the recipe on the back of the bag. Do you have a good recipe for using this? When I bought it, I bought it from a Mom and Pop grocery store...just a little independent grocer. Do you have any small stores in your area, maybe they will have this.

You can buy it on Amazon and get free shipping from at least one vendor.

We're not helping much, : )

I see a scolding coming, lol.

But, I like bob's....

I love Trader Joe's cornbread mix. I'm from the Midwest, like sugar in my cornbread and it does crank my tractor lol.

We put honey butter on it, BTW.

Well, it isn't what you asked for, but it is darn delicious! If you ever visit the Brunswick Maine area, check out the areas farmers markets, and look for Fairwinds Farm locally grown, ground and mixed cornbread mix. Fairwinds Farm. They also grind and sell their own heritage grain corn and flour.

https://www.brunswickwintermarket.net/

http://www.brunswickfarmersmarket.com/

http://www.btlt.org/farmers-market/

I do hope you find what you are looking for. And if you visit Maine, let me know :-)

Duh, lol.

"Sleevendog, yours is plain cornmeal. It is fine, but if you want a moist cornbread, you must add flour, as well as salt and baking powder to make it rise."

Add anything you need to your Walmart order to come to $35. Shipping is then free. It can be anything not just food.

I ordered a bathroom scale for $27 and added a bottle of sewer treatment for the RV to get the free shipping. They don’t have to come in the same box.

I have no idea why the cornbread that I made with this mix was so terribly dry. We ate it with our chili but I ended up throwing the rest of it away, a whole pan of it! It was HORRIBLE! I did not use buttermilk...I don't recall it calling for buttermilk on the label recipe. I left it in the pan, maybe that dried it out but I've always just left it in the pan to slice it up. Maybe I will give it one more try and use buttermilk and remove it from the pan immediately out of the oven but I've never had to do that with other cornbread recipes. I used to always buy Morrison's brand mix but I didn't find it...maybe they don't even make that anymore? I had not made cornbread in a really long time, years in fact!

Edit to add: What happened to the recipe that was posted in this thread? It was here last night? Why the heck was it removed? UGH!

Sorry, I took it off, because it really didn’t answer the OP’s question, which was where to buy a certain brand.

Cornbread

1 cup self rising cornmeal mix

1 cup buttermilk

1 egg

2 tablespoons oil or bacon drippings

Turn on oven to 425* and place small cast iron skillet oiled with 1 to 2 tablespoons oil or bacon drippings.

Mix above ingredients and pour into hot skillet after oven reaches 425*.

Bake until done, about 25 to 30 minutes, I think. Top will be light brown. You can check with a toothpick. Turn out onto plate.

This can be doubled, just use a medium skillet. Be sure to use the self rising MIX. It contains flour. I have White Lilly right now. I seem to buy different brands. I just use oil most of the time. Buttermilk does help.

ETA: If you want to use plain cornmeal, add 1 teaspoon salt, 1/4 teaspoon baking soda, and 2 1/2 teaspoons baking powder, and 1/4 cup plain flour.

Thanks Sherry! I have it now, put it in a word document so if you want you can delete it again.

Looks like the only place you can get it is online

You can make your own

Don't delete. Good to see other recipes. Someone always benefits even if not what the OP was looking for.

This is one of my favorites I found in the NY PublicLibrary last year. I used it for killer corn cakes using fresh off the cob corn last summer. No sugar but we like it savory. Could add if you like a bit of sweet. I made it also replacing a 1/4 cup of the corn flour with buckwheat flour.

If we are adding recipes, someone might like this:

Dad's Mexican Cornbread

1 can cream style corn

1 cup buttermilk

1/3 cup vegetable oil

2eggs

1 cup self rising corn meal mix

3/4 cup self rising flour

3 pods jalapeno peppers, minced

1 cup grated cheddar cheese or 1 cup grated Mexican blend cheese

Grease medium cast iron skillet with 2 tablespoons oil and place in oven. Heat at 400*

Combine corn, buttermilk, oil, and eggs, mix well. Stir in cornmeal, flour, peppers, and cheese. Pour into hot skillet. Bake for 1 hour.

I guess it was Mexican because of the peppers. I started using the Mex blend cheese. He just always used cheddar.

The best cornbread, IMO, is made with whole grain cornmeal (Hodgson Mills, Bob's Red Mill). Fresher is better. I try to buy it from a store that has rapid turnover of products and store the meal in mylar zip-locs in the freezer. A fresh bag of whole grain cornmeal is noticeably more moist than any of the mass market degerminated cornmeals like Quaker.

I have tried the whole grain stone ground corn meal and we don’t like the texture. I have not tried the Quaker brand, because being from the South, I just always reach for the “Southern” name brands. I guess I haven’t bought the Aunt Jemina lately, because I don’t remember seeing it.

Of course, we grew up eating Quaker oatmeal. LOL.

My friend and I were talking last week about the Aunt Jemima corn meal mix. We both thought it had changed drastically. It has always been the choice for cornbread but now is so dry and tasteless. It is much finer ground and seems to have no 'crumb', if that is an appropriate term for cornbread. Tried the Bob's Mill, but it was sweet (something I don't like in cornbread). I am going to try the Morrison's which I saw at Kroger last week.

Just wanted to update; I made the recipe that Sherry posted and it was perfect. Even my husband commented how moist the cornbread was. Not a lot of change from the recipe on the bag but apparently enough to make a HUGE difference...the recipe is a keeper. Only difference is, I did not have buttermilk so I had to make my own with vinegar and whole milk. Thanks for the recipe, it will be my go to cornbread recipe from now on!