Reviewed: May 2, 2012

moist, flavourful, held together after it cooled, just sweet enough, light, delicious.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Feb. 27, 2012

I replace the shortny with vegetale oil and add honey

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Reviewer:

Linda

Reviewed: Nov. 27, 2011

Very tasty cornbread. Next time I might add corn. I didn't mix the ingredients as directed, it seemed like I would end up with too many dirty bowls. I creamed the sugar and butter, then added egg, dry ingredients, and then the milk.

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Mar. 17, 2011

I made this for my daughter and her boyfriend and it was by far the best Johnny Cake I have ever tried.

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Reviewer:

Zenawanabe

Cooking Level: Expert

Home Town: Lowville, New York, USA

Reviewed: Feb. 26, 2011

I substituted 2/3 c butter for the shortening, whole wheat flour for the cake flour, and sea salt for regular salt. I added a 1/2 lb of frozen corn. I also used a 10X10 casserole dish instead of the 8" square. Cake was slightly sweet and quite moist; it held together well. My family enjoyed it!

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Reviewer:

peterson1998

Cooking Level: Intermediate

Reviewed: Nov. 18, 2010

i will try this cake tonight because it reminds me of my childhood. i'm sure this is the recipe my used to make, but she made two because there were so many of us. we used to have pea soup and johnny cake on a cold winter night. my mom used to say, pea soup and johnny cake, make a frenchman's belly ache. guess she said because my dad was french! i haven't been able to locate my recipe so it was really nice to see this one. sounds like it would be delicious with warm maple syrup. thanks again.

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Reviewer:

Nicky

Reviewed: Oct. 18, 2010

This was almost as good as the Johnny Cake that my mom made when I was a kid. Next time I will add a bit more sugar because I didn't think it was sweet enough. I also used butter flavored shortening.

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Reviewer:

Lisa M.

Cooking Level: Intermediate

Home Town: Blue Springs, Missouri, USA

Living In: Liberty, Missouri, USA

Reviewed: Sep. 22, 2010

I have been making an almost identical recipe to this for years. It is really great with spicy foods such as chili. The leftovers also make great breakfast, heated with butter and syrup/honey. I have had so many compliments and requests for the recipe, everyone loves it! Plus it is super easy to make.

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Reviewer:

Natsgot

Reviewed: Mar. 27, 2010

Loved it

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Reviewer:

Rusty

Cooking Level: Intermediate

Living In: Cold Lake, Alberta, Canada

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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