Johnny Cake (Revised)
Try this Johnny Cake (Revised) recipe.
Try this Johnny Cake (Revised) recipe.
- Carbohydrate 305.1813 g
- Cholesterol 0 mg
- Fat 10.8678 g
- Fiber 25.1369994664192 g
- Protein 42.3627 g
- Saturated Fat 1.84059 g
- Serving Size 1 1 Serving (399g)
- Sodium 13.86 mg
- Sugar 280.044300533581 g
- Trans Fat 1.70901 g
- Calories 1503 calories
Step-by-step
- Mix all dry ingredients together, then add wet ingredients and stir until thoroughly mixed.
- You can successfully use more cornmeal and less flour, although I think this would be more successful with finer cornmeal (maybe 1.5C coarse cornmeal, 3/4C each fine cornmeal and flour - I used wholemeal for half).
- Bake 15-20 minutes in a 325-350°F oven in a loaf tin or individual muffin pans.
- You can make 1 cup of sour milk by adding 1 cup of skimmed milk or soy milk to 3 Tablespoons vinegar.
- Cut Johnny Cake into pie-shaped pieces (6 per pan). Then cut a piece in half so that the top is one-half and the bottom is the other half. Place on a plate and cover with syrup. Eat and enjoy!
- My favorite is dipped in pumpkin soup, although I haven't yet tried it with syrup.
Johnny Cake (Revised): A Simple Delight
As a busy working mom, I'm always on the lookout for quick and easy recipes that don't compromise on flavor. This Johnny Cake recipe is a perfect example. It’s incredibly versatile and adaptable to whatever ingredients I have on hand, making it a staple in my kitchen.
The original recipe, passed down through generations, called for a bit more sugar, but I’ve tweaked it to be slightly less sweet, balancing the sweetness with the hearty cornmeal. This way, the rich corn flavor shines through. You can adjust the sweetness to your preference, however—this is the beauty of home cooking.
The best part about this recipe? It's incredibly forgiving. Don't have sour milk? No problem! A simple substitution with regular milk and vinegar creates the perfect tangy element. I've even experimented with using different types of milk, sometimes using almond milk for a slightly nutty flavor, other times sticking to good old cow's milk.
The texture is the true star of this Johnny Cake. It’s moist and slightly crumbly, somewhere between cornbread and a cake—hence the name. I usually bake it in a loaf pan, but muffin tins work just as well for individual servings, perfect for a quick breakfast or a satisfying afternoon snack.
One of my favorite things about this recipe is how adaptable it is. I sometimes add a handful of blueberries or chopped apples for a bit of extra sweetness and texture. Other times, when I’m feeling adventurous, I’ll add a sprinkle of spices, like cinnamon or nutmeg, for a warm and comforting twist.
Serving suggestions are endless! The original recipe suggests serving it with syrup, and that’s a classic for a reason. But I've discovered my personal favorite way to enjoy this is warm, with a dollop of butter and a sprinkle of salt, letting the natural sweetness of the cake come through. It’s also delicious paired with savory dishes, like a hearty chili or creamy soup. And the leftover bits are perfect crumbled on top of yogurt or ice cream.
This recipe isn't just for busy weeknights; it's also a great option for weekend brunches or casual gatherings with friends. It's a conversation starter, prompting guests to share their own culinary adventures and family traditions. Every time I make this Johnny Cake, it feels like I'm passing on a piece of history, a tradition that's both simple and deeply satisfying.
So, whether you’re a seasoned baker or a kitchen novice, give this Johnny Cake recipe a try. It’s a versatile, adaptable recipe that's perfect for any occasion. I guarantee it will become a new favorite in your household!
Ingredients:
- 1 tsp salt
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp soda
- 1 c sour milk
- 1/4 c egg beaters or equivalent of 1 egg
- 1 1/2 c cornmeal
- 4 tbsp applesauce or yogurt
Instructions: (See detailed steps above)
