Johnny Cake-A Leavened Cornmeal Cake That's Baked in the Oven
Golden Cornmeal Cake
Johnny cake is delicious split in half and drizzled with syrup
Johnny cake is a hearty addition to breakfast or brunches and makes a good accompaniment to sausages or can be served along with bacon and eggs.
If you are looking for something a little different to add to the menu, why not try Johnny cake? This cake has a rich yellow color and a different texture because of the cornmeal. The Roger's syrup gives it a wonderful flavor.
Fans of cornmeal recipes will enjoy this cake. And this recipe produces an actual cake. When most people think of Johnny cake, they might think of the flat fried variety, common in certain parts of the world, including the U.S. Another variation is fried gruel made from cornbread and water or milk seen in New England. While these food items are also called Johnny cake, they are not the same thing as the recipe below because it produces an actual leavened cake that is baked in the oven and not fried.
Mix milk and cornmeal together in a large bowl and set aside:
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
In another bowl mix and sift the following ingredients, then add to the first bowl:
- 2 cups flour
- 2 tbsp. baking powder
- 1-2 tsp. salt
- 2/3 cup white sugar
2/3 cup Rogers syrup
1/2 cup oil
Stir ingredients until mixed. Bake in a greased 9x13 pan for 30-40 minutes.
Split Johnny cake. Butter and drizzle with syrup while still warm.
* You can also add pineapple chunks to Johnny cake.
Foods Made From Cornmeal
- Cornmeal Mush
- Corn Pone
- Hoe Cakes
- Hush Puppies (cornmealdumplings)
Origin of Johnny Cake
It is believed that Johnny cake originated with the Native American inhabitants who used ground corn or corn maize or meal in cooking. Their use of corn maize influenced Southern cooking and contributed to the emergence of recipes that included corn meal.
Corn bread was consumed in the Civil War and could be served in fluffy cakes or fried. It was an inexpensive food.
Cornmeal serves as the base for a variety of different foods and is a stable in many parts of the world.
Have You Used Cornmeal in Cooking?See results without voting
If you're tired of the same-old, same-old for breakfast, try thick slices of johnny cake split in half and served while still warm with butter and maple syrup drizzled on top. A perfect compliment for bacon or ham. Delicious!
© 2008 Athlyn Green
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