GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)
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
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
TRADITIONAL JOHNNY CAKES
Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!
Provided by Kimberly Killebrew
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
- Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
- Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.
Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g
GREAT GRANDMOTHER'S JOHNNYCAKE
For over one hundred years this unusual recipe for delightfully light, flavorful, extra-delicious Johnnycake has been a prized possession our family, treasured and passed along from my great grandmother to her descendants. A cherished heritage which I hope many others will enjoy in the future. Written by Mrs. Martha A. Street,...
Provided by Carol Junkins
Categories Sweet Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 425 degrees F. Grease 12 medium sized muffin pans, or a sheet pan about 7" X 12".
- 2. Sift together corn meal, flour, salt and soda into your mixing bowl. Stir in the brown sugar.
- 3. Beat the egg and mix with milk and cream. Pour into dry ingredients and stir until flour is dampened.
- 4. Turn into pan and bake in 425 degree oven. Muffins require about 15 minutes; sheet pan about 20 minutes.
OLD-FASHIONED JOHNNY CAKE
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
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
MOIST JOHNNY CAKE
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
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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OLD-FASHIONED JOHNNY CAKE - SEASONS AND SUPPERS
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- Sift the flour and then measure. Sift together with the baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix in the brown sugar and cornmeal.
- In a small bowl, beat together the milk, egg, vanilla and melted shortening. (Shortening may solidify a bit, but that's ok). Add this mixture all at once to the flour mixture and mix just until well combined.
- Pour batter into prepared baking pan and bake in preheated oven for 20-25 minutes, or until lightly golden and the edges have pulled away from the sides of the pan.
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