I love Corn Bread and this is one of my very favourite recipes because it’s so moist. Corn bread can be rather dry at times!
Here it is before going in the oven.
Wow! Corn bread with corn in it!
Wow! Corn bread with corn in it!(Just wondering, why is corn bread often called Johnny Cake?)
Johnny Cake
Mix together:
2 cups corn meal
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Stir in 4 eggs.
Then dump in:
2 cups Sour Cream
1 can Cream Style Corn
1/2 cup oil
Mix it all up well and pour it into a 9×13 pan. Bake at 400 for 25 minutes – or until it looks like this . . .
I usually make corn bread when we’re having soup for dinner, and hope there’s some leftover for lunch the next day. It’s especially great for my daughter who needs GF food.
I usually make corn bread when we’re having soup for dinner, and hope there’s some leftover for lunch the next day. It’s especially great for my daughter who needs GF food.
If you’ve never had Johnny Cake before, I like to slice it horizontally through the middle so I have two thin slices. If I’m eating it with soup I just butter it, but if I want it as a treat I’ll put honey or jam or pancake syrup on it too (butter and honey being my first choice!). And of course you’ll want to eat it warm!
Update: I googled it and learned that they were also called journey cakes because they could be carried on long trips in saddlebags and baked along the way. Some historians think that they were originally called Shawnee cakes and that the colonists slurred the words, pronouncing it as johnny cakes.
