Great Grandmother's Johnnycake

1
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"

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat the oven to 425 degrees F.
Grease 12 medium sized muffin pans, or a sheet pan about 7" X 12".
2Sift together corn meal, flour, salt and soda into your mixing bowl. Stir in the brown sugar.
3Beat the egg and mix with milk and cream. Pour into dry ingredients and stir until flour is dampened.
4Turn into pan and bake in 425 degree oven.
Muffins require about 15 minutes; sheet pan about 20 minutes.

About Great Grandmother's Johnnycake

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