Great Grandmother's Johnnycake

Carol Junkins


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"


★★★★★ 1 vote

12 muffins or 7" x12" pan
10 Min
15 Min


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

How to Make Great Grandmother's Johnnycake


  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.

Printable Recipe Card

About Great Grandmother's Johnnycake

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

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