great grandmother's johnnycake

Name: Great Grandmother's Johnnycake
Prep time: 10 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) fine corn meal; 1 cup(s) sifted flour; 3/4 cup(s) brown sugar; 1/2 teaspoon(s) salt; 3/8 teaspoon(s) baking soda; 1 - beaten egg; 1/2 cup(s) buttermilk (or sour milk); 1/3 cup(s) sour cream

(1 RATING)

50 Pinches 3 Photos

Carol Junkins

Hanson, MA

Updated on May 24, 2015

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"

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 12 muffins or 7" x12" pan

Ingredients

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

How To Make great grandmother's johnnycake

Step 1

Heat the oven to 425 degrees F. Grease 12 medium sized muffin pans, or a sheet pan about 7" X 12".

Step 2

Sift together corn meal, flour, salt and soda into your mixing bowl. Stir in the brown sugar.
Step 3

Beat the egg and mix with milk and cream. Pour into dry ingredients and stir until flour is dampened.
Step 4

Turn into pan and bake in 425 degree oven. Muffins require about 15 minutes; sheet pan about 20 minutes.
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