Cornmeal Johnny Cake

This oven baked cornbread comes from Muffins and More by Jean Pare. The book was a gift from my mom and it has proved to be a valuable reference tool for quick breads for many years and was one of the earliest additions to my cookbook collection that has grown to be quite extensive over the years. I was most pleased with the result, as the bread turned out nice and moist with a rather custardy texture and flavour. Very easy to prepare and all you need to do once you mix up the ingredients is pop the bread into the oven for 20 minutes or so. Serve for breakfast, enjoy for lunch or in place of rolls for dinner.

Cornmeal Johnny Cake
1 cup of cornmeal
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoons of sea salt

2 eggs
1 cup of creamed corn
1/4 cup of oil
1 cup of sour cream

Grease or line a 8 X 8 pan with parchment paper.

In a large bowl, stir together the cornmeal, baking powder, baking soda and salt. Add the eggs and beat well to combine. Fold in the creamed corn, oil and sour cream. Transfer to the prepared pan and bake in a 400 degree oven for 20 – 25 minutes or until nicely browned on top.

More cornmeal recipes from Lisa’s Vegetarian Kitchen:
Mixed Berry Cornmeal Muffins
Polenta Croutons
Corn Cakes with Blue Cheese and Honey
Jalapeno Spoon Bread

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Dropsonde by Biosphere


food and recipes

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