Best Johnnycake Spider Corn Bread Recipes

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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

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.

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

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

MOIST JOHNNY CAKE



Moist Johnny Cake image

A favorite recipe from my Grandmother's recipe box. Raised in western Micjigan, I always thought that cornbread should be sweet. I found, when I settled in the South, that it 'taint always so. But I still like it better that way!

Provided by Recipewrestler

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

1 cup flour
1/2 cup sugar
1 cup cornmeal
1 cup milk
1 teaspoon salt
1 egg
3 teaspoons baking powder
3 tablespoons honey
3 tablespoons cooking oil

Steps:

  • Sift together flour, cornmeal, baking powder and salt.
  • Beat egg.
  • Add sugar.
  • Heat milk to lukewarm.
  • Add honey to milk.
  • Add the beaten egg and oil.
  • Add the dry ingredients; mix until smooth.
  • Bake in greased muffin pan at 400 degrees for 20 minutes.
  • Can also be baked in a 9x9" pan.

GREAT GRANDMOTHER'S JOHNNYCAKE



Great Grandmother's Johnnycake image

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

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

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.

NEW ENGLAND JOHNNY CAKE



New England Johnny Cake image

New England is famous for its Johnny Cake. Not as sweet as your typical Southern Cornbread, Johnny Cake is great with beans, stews, soups, chili and just about any meal you wish to serve it with. Also goes great with Mexican dishes!

Provided by Lindas Busy Kitchen

Categories     Breads

Time 40m

Yield 16 pieces

Number Of Ingredients 9

3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups yellow cornmeal
2 eggs, well beaten
1/4 cup white vinegar
1 cup evaporated milk (sweet milk)
1/4 cup shortening, melted

Steps:

  • Sift flour with baking soda, salt, and sugar.
  • Stir in cornmeal.
  • Combine eggs, vinegar, milk, and shortening. Add to dry ingredients, and stir just until dry ingredients are moist.
  • Turn into a greased 8x8x2" baking pan.
  • Bake at 400, for 30-35 minutes.

Nutrition Facts : Calories 121.3, Fat 5.4, SaturatedFat 1.8, Cholesterol 31, Sodium 180.4, Carbohydrate 15, Fiber 0.8, Sugar 1.7, Protein 3.2

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

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.

JOHNNYCAKE (SPIDER CORN BREAD)



Johnnycake (Spider Corn Bread) image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 9

Vegetable shortening to grease the pan
1 cup unbleached white flour
4 teaspoons baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup buttermilk
1/4 cup butter, melted

Steps:

  • Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 10-inch iron spider (skillet).
  • Mix together the dry ingredients.
  • Beat the eggs, mix with the buttermilk and then with the melted butter. Add to the dry ingredients and mix well.
  • Pour into the greased spider and bake in the hot oven for 25 minutes, until the top is brown and crusty. Serve immediately, cut into pie-shaped wedges.

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