Johnny Cake fresh from the oven.
I had a craving for Johnny Cake or Corn Bread this morning and I had all the ingredients including the cornmeal so I whipped up a batch with Aidan. I love it warm from the oven with melted butter (margerine) and either molasses or syrup covering the cake. The lovely thing about Johnny Cake is that it is good for any meal. Warm for a hearty breakfast, part of a lunch or eaten with a big mess of baked beans with molasses for supper.
The recipe I use is adapted from “More With Less Cookbook,” first published in 1976.
The Recipe:
Serves 9
400 Deg F (a little lower if you oven is hot like mine.)
25 Minutes (check at 20 minutes)
Preheat oven to 400 deg F
Mix Together:
1c. cornmeal
1c. flour (I use whole wheat but it can be white or a mixture)
4t. baking powder
1/2t. salt
2T. brown sugar (I usually add an extra T.)
1/2c. dry milk powder (optional, but it makes a better finished cake)
Make a well and add: (I mix the wet ingredients in a liquid measuring cup first)
2 beaten eggs
1c. milk
1/4c. oil or melted shortening
Stir just until smooth. Pour into a greased 9×9 pan and bake approximatly 25 minutes.
Johnny Cake with melted butter and syrup.