Cornmeal Johnny Cake Recipes

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GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)



Great-Grandmother Steinbeck's Johnnycake (Cornbread) image

This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box. She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.

Provided by Charles D. Kemp

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
½ cup white cornmeal
¼ cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup corn oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
  • Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
  • Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

Nutrition Facts : Calories 383.1 calories, Carbohydrate 52 g, Cholesterol 49 mg, Fat 16.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 1052.7 mg, Sugar 15.7 g

JOHNNY CAKE



Johnny Cake image

My sister couldn't eat enough of this cake. This is her favorite.

Provided by Carol

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 cup cornmeal
½ cup milk
½ cup shortening
½ cup white sugar
1 ⅓ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
  • Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
  • Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
  • Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 30.3 g, Cholesterol 17.9 mg, Fat 10.1 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 317.6 mg, Sugar 9.9 g

OLD-FASHIONED JOHNNY CAKE



Old-Fashioned Johnny Cake image

This is a very old time recipe. My great grandparents used to eat this in a bowl with milk on it.

Provided by EDSELS1959

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 8

1 cup yellow cornmeal
2 tablespoons whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon baking powder
1 ½ tablespoons shortening, melted
1 cup boiling milk
1 egg, separated

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
  • Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
  • In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
  • In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
  • Bake in preheated oven for 45 to 50 minutes, until golden brown.

Nutrition Facts : Calories 81.1 calories, Carbohydrate 12.1 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 141.9 mg, Sugar 2.2 g

JOHNNYCAKES



Johnnycakes image

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Provided by Kevin Ryan

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Yield 10

Number Of Ingredients 5

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Steps:

  • Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
  • Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g

JOHNNY CAKES



Johnny Cakes image

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 8 to 10

Number Of Ingredients 5

1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle

Steps:

  • Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
  • In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

BLUEBERRY JOHNNY CAKE



Blueberry Johnny Cake image

Johnny cake is another name for cornpone or cornmeal bread, shortened from journey-cake. This version adds blueberries and is wonderful served for breakfast. Frozen blueberries will not work as well but if they are thoroughly drained, they can be used.

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h

Yield 16 medium squares

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups sifted flour
1 1/2 cups stone-ground yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 cups fresh blueberries

Steps:

  • Cream butter and sugar; add eggs and beat until light in color.
  • Combine flour, cornmeal, baking powder, and salt; add alternately with milk, stirring until just combined.
  • Fold in blueberries which have been lightly dusted with flour.
  • Pour into buttered and floured 9x13 inch baking pan.
  • Bake at 350º for 40 minutes.
  • Cool in pan on wire rack.
  • When cool, cut into squares.

Nutrition Facts : Calories 215.6, Fat 7.7, SaturatedFat 4.3, Cholesterol 44.4, Sodium 226.8, Carbohydrate 34.1, Fiber 1.6, Sugar 14.4, Protein 3.8

GOLD CORN JOHNNY CAKES



Gold Corn Johnny Cakes image

Categories     Bread     Cake     Sauce     Side     Corn     Fall     Simmer

Yield Serves 4

Number Of Ingredients 23

Barbecued Duck
3 duck legs (1 1/2 pounds), skin removed
Kosher salt and freshly ground black pepper
1/2 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
1 tablespoon canola oil
2 cups chicken stock, homemade (page 240) or store-bought
3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves for garnish
Johnny Cakes
1 cup all-purpose flour
1/2 cup plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup whole milk
2 tablespoons unsalted butter, melted and cooled, plus more for panfrying
Cranberry Butter (recipe follows)
Cranberry Butter
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup store-bought cranberry relish
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
(makes 3/4 cup)

Steps:

  • To cook the duck, preheat the oven to 325°F.
  • Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
  • Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
  • Combine the shredded meat with 1/2 cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
  • To make the johnny cakes, reduce the oven temperature to 300°F.
  • Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
  • Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
  • Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
  • Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
  • Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
  • Cranberry Butter
  • Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

MOIST JOHNNY CAKE



Moist Johnny Cake image

A favorite recipe from my Grandmother's recipe box. Raised in western Micjigan, I always thought that cornbread should be sweet. I found, when I settled in the South, that it 'taint always so. But I still like it better that way!

Provided by Recipewrestler

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

1 cup flour
1/2 cup sugar
1 cup cornmeal
1 cup milk
1 teaspoon salt
1 egg
3 teaspoons baking powder
3 tablespoons honey
3 tablespoons cooking oil

Steps:

  • Sift together flour, cornmeal, baking powder and salt.
  • Beat egg.
  • Add sugar.
  • Heat milk to lukewarm.
  • Add honey to milk.
  • Add the beaten egg and oil.
  • Add the dry ingredients; mix until smooth.
  • Bake in greased muffin pan at 400 degrees for 20 minutes.
  • Can also be baked in a 9x9" pan.

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