Pages

▼

Cornmeal Johnny Cake

Cornmeal Johnny Cake

This oven-baked cornbread comes from Muffins & More by Jean Pare. The book was a gift from my Mom and it has proved to be a valuable reference tool for quick breads for many years and was one of the earliest additions to my cookbook collection that has grown to be quite extensive over the years.

This is a "double corn" cornbread with both yellow cornmeal and a cup of creamed corn. Very easy to prepare, all you need to do once you mix up the ingredients is pop the bread into the oven for 20 minutes or so. Moist with a rather custard-y texture and flavor, this cornmeal johnny cake will pack even more taste if you make a batch of your own creamed corn beforehand. Serve for breakfast, enjoy for lunch or in place of rolls for dinner.

Cornmeal Johnny CakeCornmeal Johnny Cake
Recipe by
From Company's Coming Muffins & More
Published on February 17, 2011

Quick and easy, moist and delicious "double corn" cornbread with cornmeal and creamed corn

Preparation: 10 minutes
Cooking time: 20 to 25 minutes

Print this recipePrint this recipe

Ingredients:
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup creamed corn
  • 1/4 cup olive oil
  • 1 cup sour cream
Instructions:

  • Preheat an oven to 400°F and grease or line an 8 × 8 inch pan with parchment paper.

  • In a large bowl, stir together the cornmeal, baking powder, baking soda and salt. Add the eggs and beat well to combine. Fold in the creamed corn, olive oil and sour cream. Transfer to the prepared pan and bake for 20 to 25 minutes or until nicely browned on top.

Makes 6 to 8 servings

Cornmeal Johnny Cake

More cornmeal recipes from Lisa's Vegetarian Kitchen:
Mixed Berry Cornmeal Muffins
Polenta Croutons
Corn Cakes with Blue Cheese and Honey
Jalapeno Spoon Bread

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Dropsonde by Biosphere
on

10 comments:

  1. Valerie Harrison (bellini)February 17, 2011 at 5:21 PM

    I have thought I was so worldly when it comes to cooking, but johnnycake is another recipe I have never tried. better add it to my bucket list.

    ReplyDelete
  2. Priya SureshFebruary 17, 2011 at 5:24 PM

    Very interesting and super spongy cake..

    ReplyDelete
  3. Jacqueline MeldrumFebruary 18, 2011 at 10:34 AM

    Cornbread is something unknown to me. I must try it sometime. What different meals would you serve it with?

    Such a special and treasured cookbook Lisa xx

    ReplyDelete
  4. UnknownFebruary 18, 2011 at 1:47 PM

    wow Lisa, that cake looks awesome :)

    ReplyDelete
  5. Lisa TurnerFebruary 18, 2011 at 3:07 PM

    Jackie, this bread goes really well with soups, and would be quite good with chili. It also goes well with salad. The possibilities are endless.

    ReplyDelete
  6. CurryLeafFebruary 19, 2011 at 8:43 AM

    Wow its awesome. I would love it with soup/chili. Also waiting for Iranian recipes from you. I too have heard of Batmanglij and the review of the book says its excellent.

    ReplyDelete
  7. Lisa TurnerFebruary 19, 2011 at 11:16 AM

    Turns out I have an Iranian recipe soon coming from "Silk Road Cooking." It is an excellent book indeed.

    ReplyDelete
  8. Johanna GGGFebruary 20, 2011 at 4:08 AM

    love creamed corn in cornbread - though am a little less familiar with johnny cakes but love the idea of this for breakfast

    ReplyDelete
  9. eatme_deliciousMarch 30, 2011 at 9:28 PM

    Hmm I wonder if this is anything like the Johnny cakes at this local Jamaican restaurant. Either way, it sounds amazing with the sour cream and creamed corn yum.

    ReplyDelete
  10. Ashley's Taste of HomeOctober 9, 2020 at 5:56 PM

    I will have to give this recipe a try.

    ReplyDelete