Johnnycake Spider Corn Bread Food

GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)

Great-Grandmother Steinbeck's Johnnycake (Cornbread) image

This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box. She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.

Provided by Charles D. Kemp

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
½ cup white cornmeal
¼ cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup corn oil
1 egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

Nutrition Facts : Calories 383.1 calories, Carbohydrate 52 g, Cholesterol 49 mg, Fat 16.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 1052.7 mg, Sugar 15.7 g

BAHAMAS: JOHNNY CAKE (CORN BREAD)

Bahamas: Johnny Cake (Corn Bread) image

Johnny cake is served throughout The Bahamas so it's not uncommon to find a variety of distinctive tastes. Different places and different islands have different recipes. This version is served at the Cricket Club, and is a standard, simple version.

Provided by Vicki Butts (lazyme)

Categories Other Breads

Time 50m

Number Of Ingredients 8

Ingredients

1 c flour
3/4 c cornmeal
3/4 tsp salt
1 egg, beaten
5 tsp baking powder
1/3 c sugar
2 Tbsp vegetable oil
1 c milk

Steps:

1. Preheat oven to 350F.
2. Mix all dry ingredients together. Add egg, milk and oil to dry mixture and blend well.
3. Pour into 8 inch square pan. Bake 30-35 minutes until slightly brown on top.
4. Serve hot or cold with butter, honey or preserves.

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD

Pa's Old-Fashioned Johnny Cake / Cornbread image

The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!

Provided by Debber

Categories Quick Breads

Time 32m

Yield 1 large cake pan, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups cornmeal, yellow
4 eggs
2 cups milk
1 cup oil

Steps:

Preheat oven to 425; grease a 13x9 pan.
Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
In another bowl, add eggs, milk, and oil all at once; blend well.
Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
Bake for 25-30 minutes--top will be golden-brown.
Serve with butter and maple syrup.
OPTION #1: Add 1 cup grated sharp Cheddar cheese.
OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
OPTION #3: Add 6 hard-boiled, chopped eggs.
OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.