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 Cake

Recipe by Lisa Turner 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 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

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

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