Great Grandmother's Johnnycake

Carol Junkins

By
@CarolAJ

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, Dedham, Mass.


Taken from a cookbook "Foods that made New England Famous"
"written in 1946"


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Comments:

Serves:

12 muffins or 7" x12" pan

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c
fine corn meal
1 c
sifted flour
3/4 c
brown sugar
1/2 tsp
salt
3/8 tsp
baking soda
1
beaten egg
1/2 c
buttermilk (or sour milk)
1/3 c
sour cream

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American