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29 September 2018 @ 08:23 pm
Johnny Cake  
I had a craving for Johnny Cake this week, which is a Bard Family fav. This recipe was lost for several years until it magically turned up in an old desk we were cleaning out to donate. Since we've been having trouble losing recipes of late, I thought it might be best to post it somewhere as a back-up. And to share with the world at large, in case you too would like some Johnny Cake.

Johnny Cake
(from, as far as Mom remembers, the local newspaper a really long time ago)

INGREDIENTS:
1 cup cornmeal
1/2 cup Milk
1 1/2 cup flour
1/2 butter
1/2 sugar
2 1/2 tsps baking powder
Salt (pinch)

DIRECTIONS:

Combine cornmeal and milk in a small bowl, set aside to let the cornmeal absorb the milk.

In the meantime, cream together butter and sugar. Add flour, baking powder, and salt to butter and sugar and mix. Add cornmeal mixture to the rest and blend together. The dough will be very crumbly and dry and look like it won't stick together, but it will when you pat it into the pan. If necessary, add a bit more milk, but you shouldn't need to.

Pat dough out into a greased 8x8 pan. Cook at 350F/177C for 30 minutes.

It makes a nice shortcake for strawberry shortcake, but you can also just eat it as is or put butter and/or jam on it.

This entry was crossposted on Dreamwidth (https://awanderingbard.dreamwidth.org/303374.html). Replies are welcome in any location.