Best Great Grandmother Steinbecks Johnnycake Cornbread Recipes
UNLEAVENED CORNBREAD
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
Provided by Amy
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
- In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.2 g, Cholesterol 17.1 mg, Fat 5.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 209 mg, Sugar 5.4 g
AMUSEMENT PARK CORNBREAD
A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.
Provided by Trish
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 70.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 566.9 mg, Sugar 18.9 g
GREAT GRANDMOTHER'S JOHNNYCAKE
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,...
Provided by Carol Junkins
Categories Sweet Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 425 degrees F. Grease 12 medium sized muffin pans, or a sheet pan about 7" X 12".
- 2. Sift together corn meal, flour, salt and soda into your mixing bowl. Stir in the brown sugar.
- 3. Beat the egg and mix with milk and cream. Pour into dry ingredients and stir until flour is dampened.
- 4. Turn into pan and bake in 425 degree oven. Muffins require about 15 minutes; sheet pan about 20 minutes.
ORANGE JOHNNY CAKE
A very easy orange cornbread Johnny cake to serve warm with butter and maple syrup. It's excellent with bacon or ham and leftovers are also good cold as a snack.
Provided by MARCIEP
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, until golden brown.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 16.6 mg, Fat 2.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 328.2 mg, Sugar 2.5 g
PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD
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
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.
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