Reviewed: Oct. 3, 2009

This is excellent..I love cornbread,and was looking for one that was not gritty...this is a KEEPER....its in my cookbook & will be the one I always use...I baked it in a round ceramic pie pan & it took about 30 minutes, unlike the other cornbread recipes I have tried, this was not burnt around the edges & uncooked in the very middle, it was excellent with just butter....thanks for sharing.....

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Juli.B.

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Reviewed: Mar. 20, 2009

I also couldn't find my mom's recipe that we have been enjoying for years, esp. because we own a sugarbush and make our own maple syrup. This recipe is great ! Very moist, a little crumbly but tastes great. I used coarse cornmeal though, that's all I had. I took it out just under 45 minutes, maybe should have cooked it longer.

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cookiemonster

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Reviewed: Mar. 16, 2009

I've made this many times and it's a sweeter, moister replacement to cornbread on your table. FYI, I had always put the ingredients together the complicated way as directed in the recipe, but I was short on time tonight and just basically threw all the ingredients in and it turned out the exact same. Much simpler!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

I’ve never had Johnny Cake before so I’m not sure if this is supposed to be like cornbread or cake. I was looking for something more like cornbread and less sweet. I decreased the sugar to ¼ cup but it was still sweet. I like the consistency of this bread and it had a good taste. I will make again but serve for breakfast instead of with dinner.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 6, 2009

This may be called "Johnny Cake," but I couldn't tell anything that made it different from regular ol' cornbread. Pretty good cornbread, although it's a bit denser than I thought it would be. (I'd like to find a cornbread recipe a little moister and lighter.) Also note, this recipe cooks a lot faster than the recipe says--mine was done in 30 minutes, and perhaps I could have taken it out even sooner. Another note--I thought it would be pretty sweet with a half cup of sugar, but it wasn't for some reason.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 11, 2008

Delicious! Very moist and sweet. I guess some people aren't looking for that particular combination in cornbread, but my husband and I gobbled it up. I used canola oil for the shortening, otherwise exactly as directed.

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Becky G

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Reviewed: Jul. 22, 2008

This is good. Thanks!

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Diva Nay

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Reviewed: Jun. 22, 2008

I gave this recipe a 3 because it has a great flavor...as a cornbread. Very good! but I only gave it a 3 because this is not a traditional johnny cake at all, good flavor just not a johnny cake.

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pinksoulgirl

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 11, 2008

I've never had Johnny cake, but this was a straightforward recipe. It's basically a dessert version of cornbread. I'll make it again when we have southern company visiting.

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Lisa B.

Cooking Level: Beginning

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Reviewed: May 27, 2008

Yummy! I went a little heavy handed on the sugar based on the reviews, threw in a handful of leftover corn and baked in a deep dish pie plate. We loved this recipe, thanks!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Apr. 23, 2008

Absolutely delicious! My family loved it!

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mmitchell73

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Reviewed: Apr. 1, 2008

Super good, followed recipe exactly. Got lots of compliments!

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K. Schuman

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 17, 2007

I use substitutes, such soy milk, egg replacer, and nucoa(milk free margarine), and rice flour...and they do not always fare well with baking recipes. But I cut back a tad on baking powder when I use egg replacer...and all worked great. I am glad to share johnny cake with my kids with allergies :)

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mizliz

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Reviewed: Oct. 8, 2007

tasted good, though crumbly. I baked mine for only 35 minutes and was done. Homesteader cornbread from this site is our favorite cornbread recipe.

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THERESA7925

Cooking Level: Intermediate

Home Town: Glen Gardner, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 7, 2007

I made this a 5 star recipe by adding corn. It was very good. I added 1 can of whole kernel and a lil extra sugar and flour. yummmmmmmm.......

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Chocolate Moose

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

My mom used to make Johnny Cake when I was a kid. I was craving some comfort food the other day and thought of this. I couldn't find my mom's recipe so I used this one. Don't tell mom but I think this one is better. It is light, tastey and absolutely wonderful warm with real maple syrup.

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HWINTERS

Cooking Level: Intermediate

Living In: Tillsonburg, Ontario, Canada

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Reviewed: Dec. 22, 2006

This Johnny cake is very easy to make and wonderful. It's good served with spicy foods like Jerk chicken.

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Natalie Sacha

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 29, 2006

I love this with homeade soups, or warm with syrup poured on it. Definitely a keeper.

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pumpkin

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Reviewed: Aug. 27, 2006

This is a fantastic recipe. I made it to take on a canoe trip, and it was quite excellent even after five days of being beaten around in the food pack.

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