I'll preface this by saying that real johnnycake is actually more of a flatbread made with cornmeal, rather than this lightly-sweetened cornbread. However, that's the title of the recipe passed down in my family for goodness knows how many generations, and who am I to argue with my ancestors?
This is one of those recipes that needs no augmentation, no experimentation. It may be ancient, but it's perfect exactly as it is. We eat it most often with chili or bean soup, but it's good with anything you like - greens, pork barbeque, fried chicken - you name it.
And while the debate between sweetened and unsweetened cornbread rages on, as a Northern gal, I prefer a little sweetness in mine. No matter how you like your cornbread, I would encourage you to try this recipe, with its dense yet not cloying texture, fluffy crumb, and just the perfect amount of sugar. It will keep for several days - but don't expect it to last that long!
This is also a one-bowl recipe, and is super quick to stir up, so it will be ready in time for dinner! Who says homemade can't be easy?
Start off with a cup each of white flour and yellow cornmeal. I haven't yet tried substituting whole-wheat, but I think it might be delicious, so if you decide to try it, please let me know how it turns out!
Next a teaspoon of salt...
...and a tablespoon of baking powder.
Mix the dry ingredients well, so you make sure everything is combined evenly.
Next, add a quarter cup of white sugar, and a quarter cup of brown sugar, unpacked. Usually in baking recipes you want to pack brown sugar tightly in the cup to ensure a good measurement, but in this case I find that a looser pack - and therefore a bit less sugar - works perfectly.
Add a cup of milk. If you're lactose intolerant, I suspect unsweetened soy or rice milk would also work.
Mix everything up very well, then crack in an egg and stir to combine once again.
Lots of stirring, lots of arm workouts. That seems to be a theme in my kitchen lately.
Add three tablespoons of vegetable or canola oil and mix away.
Finally, three tablespoons of light corn syrup. If you use the same tablespoon you used to measure your oil, the syrup will slide right out of the lightly-greased spoon. Nifty, huh?
I have heard that honey is a good substitute for corn syrup, since it's not really a common ingredient in most people's pantries. However, honey is sweeter than corn syrup so you might want to cut back on the sugar if you go that route.
Don't you like how I keep suggesting all these substitutions? Choices, people. Gotta love 'em. I can't promise anything you change will be quite as delicious as the original though, so consider yourself warned!
Once everything is nice and combined, pour the batter into a greased 7x11 or 9x9 pan, and pop it in a 400 degree oven for about 20 minutes. Check it a few times because depending on your oven, you may need to rotate the pan to get an even browning.
Toasty!
Serve warm with beans n' greens, or chili, or whatever floats your boat. I especially love it lightly grilled for breakfast. Just don't forget the butter!
Johnnycake (Northern-style Cornbread)
1 c. flour
1 c. cornmeal
1 tsp. salt
1 T. baking powder
1/4 c. white sugar
1/4 c. brown sugar, unpacked
1 c. milk
1 egg
3 T. vegetable or canola oil
3 T. light corn syrup
Preheat oven to 400 degrees Fahrenheit. Lightly grease a 7x11 or a 9x9 inch pan.
Combine flour, cornmeal, salt, and baking powder. Add both sugars and mix well. Add milk, stir to combine. Add egg, stir to combine. Add oil and syrup and mix well until no lumps are present. Pour into pan and bake for 20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cut into squares to serve.
If you liked this post, you may also like Bread Pudding with Vanilla Bourbon Sauce
No comments:
Post a Comment