Ingredients
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2
-
1/2
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2
-
1
-
2
-
4
-
2
-
1
-
-
-
-
-
-
-
Directions
Pa’s Old-Fashioned Johnny Cake / Cornbread,The plain version was a staple during my dad’s Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!,i was looking for this recipe since many years. use to spend my summers in the country at my grand parents place, by a lake, and my grand mother use to prepare this cake that she was calling Johnny cake in the oven of the wood stove where the heat was a little uneven. The bottom was always dark brown, and it gave a fantastic taste to the cake. She use to throw big cristal of sugar on the warm top crust, just before taking the cake out. I am from the Eastern Township in Quebec, it took me a while before realizing that this recipe was coming from aunts on my grand mother’s side who had move to Road Island during the great depression. Now that I have the recipe, and as I can’t eat eat, I replace the flour with a Pamela pancake mix with almond flour and rice flour and the taste is amazing… Love it!,i was looking for this recipe since many years. use to spend my summers in the country at my grand parents place, by a lake, and my grand mother use to prepare this cake that she was calling Johnny cake in the oven of the wood stove where the heat was a little uneven. The bottom was always dark brown, and it gave a fantastic taste to the cake. She use to throw big cristal of sugar on the warm top crust, just before taking the cake out. I am from the Eastern Township in Quebec, it took me a while before realizing that this recipe was coming from aunts on my grand mother’s side who had move to Road Island during the great depression. Now that I have the recipe, and as I can’t eat eat, I replace the flour with a Pamela pancake mix with almond flour and rice flour and the taste is amazing… Love it!
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Steps
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1
Done
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Preheat Oven to 425; Grease a 13x9 Pan. |
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2
Done
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Add Dry Ingredients to a Large Mixing Bowl, Stir Through, Make a Well in the Center. |
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3
Done
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in Another Bowl, Add Eggs, Milk, and Oil All at Once; Blend Well. |
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4
Done
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Add Wet to Dry Ingredients, Stir Until Moistened (don't Over-Mix or You'll Be Sorry!). |
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5
Done
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Fold in Optional Ingredients. Sausage Should Be in Crumbles or Bite-Size Pieces. |
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6
Done
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Pour Into Prepared Pan; Rap Pan on Counter-Top Several Times to Bounce Out the Air-Bubbles. |
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7
Done
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Bake For 25-30 Minutes--Top Will Be Golden-Brown. |
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8
Done
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Serve With Butter and Maple Syrup. |
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9
Done
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Option #1: Add 1 Cup Grated Sharp Cheddar Cheese. |
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10
Done
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Option #2: Add 1/2 - 1 Cup of Sweet Corn (plain Kernels); Adds a Neat "chewy" Texture to the 'cake.' |
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11
Done
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Option #3: Add 6 Hard-Boiled, Chopped Eggs. |
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12
Done
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Option #4: Add 1 Pound Fried & Drained Pork Sausage (crumbled) or Links (bite-Size). |
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13
Done
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Time-Saving Hint: Gather a Handful of 1-Quart Zipper Bags, Fill With Dry Ingredients, and Store in Your Cupboard. at Meal-Time, Add Wet Ingredients as Described. |
