Johnnycake(Cornbread To Some.)
Johnnycake, a classic cornbread, offers a subtly sweet and buttery flavor with a moist crumb, perfect for breakfast, brunch, or as a side dish with hearty meals.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 9 x 9-inch pan.
- Melt the butter and set aside.
- Pour vinegar into a measuring cup.
- Add milk to the vinegar and set aside to sour.
- In a large mixing bowl, combine cornmeal, flour, sugar, and salt.
- Make a well in the center of the dry ingredients and pour in the eggs and melted butter.
- Add the baking soda to the sour milk and stir.
- Pour the milk mixture into the dry ingredients and stir until well combined.
- Pour the batter into the greased pan or muffin tins.
- Bake for about 25 minutes until a toothpick inserted in the center comes out clean or the top is lightly browned.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of soured milk by mixing regular milk with a tablespoon of lemon juice or vinegar. You can also substitute half of the sugar with honey for a different sweetness profile. If you prefer a denser texture, reduce the flour to 1/2 cup. Experimenting with add-ins like corn kernels or jalapeños can give your Johnnycake a unique twist.
Serving Suggestions
Serve warm with butter and honey drizzled on top for a comforting treat. This Johnnycake pairs beautifully with savory dishes like chili or can be enjoyed as a sweet breakfast option alongside Low-Fat Granola Cereal. Consider adding fresh fruit or a dollop of whipped cream for an extra special touch.
Storage & Reheating
Store leftover Johnnycake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Johnnycake(Cornbread To Some.) contains roughly 461 calories, with 7g protein, 70g carbohydrates, and 17g fat. It is a good source of iron (19% of the Daily Value), calcium (16% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 1017mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the cornmeal is certified gluten-free as well, as some brands may contain traces of gluten.
What can I use instead of butter?
If you're looking for a dairy-free option, you can use coconut oil or a plant-based butter alternative. These substitutions will still provide moisture and richness to your Johnnycake while accommodating dietary restrictions.
How can I tell when the Johnnycake is done baking?
The Johnnycake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the top should be lightly browned. Keep an eye on it, as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).