Best Johnnycake Spider Corn Bread Recipes
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.
GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)
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
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
JOHNNYCAKE (SPIDER CORN BREAD)
Provided by Nancy Harmon Jenkins
Categories side dish
Time 30m
Yield Six to eight servings
Number Of Ingredients 9
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.
JOHNNYCAKE BREAD
We recommend using finely ground cornmeal to give these the ideal texture.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Lightly oil two 5x2 1/2" loaf pans (or one 8 1/2x4 1/2" loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil; whisk in dry ingredients. Divide batter between pans. Sprinkle with maple sugar.
- Bake breads until golden and a tester inserted in the center comes out clean, 40-45 minutes for small loaves (50-55 minutes for large loaf). Transfer pans to a wire rack and let breads cool 10 minutes before turning out.
- DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
JOHNNYCAKES
These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.
Provided by Kevin Ryan
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Yield 10
Number Of Ingredients 5
Steps:
- Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
- Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g
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