Great Grandmothers Johnnycake 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

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.

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.

MOM'S JOHNNY CAKE



Mom's Johnny Cake image

I remember making this growing up from a handwritten recipe that my mom kept in a plastic sleeve. It's one of the first recipes I learned to make, and along with her banana bread recipe, the first place I learned to 'sour' milk by adding a little lemon juice or vinegar to the milk. Serve with butter and honey and a glass or milk for a great snack, or serve as a side dish to chili, fried chicken, or just about anything that you'd enjoy a hunk of cornbread with! njoy!

Provided by SrtaMaestra

Categories     < 30 Mins

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8

1 cup sour milk
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 tablespoon lard (we always used vegetable shortening)
1 cup flour
1 cup cornmeal

Steps:

  • Mom's instructions simply say: Mix all ingredients together. Bake at 350 for 20 minutes.
  • I remember making this in a weird little rectangular pan, which I'm sure we greased. I would estimate this to fit in an 8 or 9 inch square pan, Adjust time accordingly, as the 8 inch will make a litte thicker cake. Bake until a toothpick comes out clean--no longer--so it will stay moist.

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     Cornbread

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

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