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Johnny Cake

By: Carol

"My sister couldn't eat enough of this cake. This is her favorite."

Rate/Review | Read Reviews (31)

Servings (Help)

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Original Recipe Yield 8 inch square cake

Ingredients

1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1 1/3 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Nutritional Information

Amount Per Serving Calories: 224 | Total Fat: 10.1g | Cholesterol: 20mg Powered by ESHA Nutrient Database

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Reviewed on Sep. 15, 2002 by pteclaire

Thanks for the recipe...it tasted just like the one Mom made...we ate it warm like cornbread. ...

Reviewed on Feb. 21, 2005 by MARYB75

I was looking for a good cornbread recipe for a family get together. It was a toss up between...

Reviewed on Oct. 7, 2007 by Chocolate Moose

I made this a 5 star recipe by adding corn. It was very good. I added 1 can of whole kernel...

Reviewed on Nov. 17, 2007 by mizliz

I use substitutes, such soy milk, egg replacer, and nucoa(milk free margarine), and rice...

Reviewed on Mar. 17, 2009 by mommymeggy

I've made this many times and it's a sweeter, moister replacement to cornbread on your table. ...

Reviewed on Dec. 22, 2006 by Natalie Sacha

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

Reviewed on Jan. 6, 2009 by Jill R.

This may be called "Johnny Cake," but I couldn't tell anything that made it different from...

Reviewed on Jan. 16, 2007 by HWINTERS

My mom used to make Johnny Cake when I was a kid. I was craving some comfort food the other...

Reviewed on Aug. 27, 2006 by fredobanana

This is a fantastic recipe. I made it to take on a canoe trip, and it was quite excellent...

Reviewed on Oct. 29, 2006 by pumpkin

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

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