When I was growing up Johnnycake (aka cornbread) was near the top of my treat list and when mom made a batch to go along with supper I always filled up on it first. Permission to have cake with supper? Who would have thought! The not-too-sweet of it appealed to me, but so did the texture (a little coarse) and the buttery flavour.
To this day I gravitate to any kind of cornbread and often make it for my kids to go along with soup or chili. I have made molasses cornbread in the past but missed the golden colour of the bread when it’s made with honey. But then I found this recipe which combines the best of both worlds. You add molasses to ¼ of the batter only, for a marbled effect. My version here isn’t as pretty as the photo I found on the blog Paper and Salt, but it’s delicious nonetheless!
Johnnycake
From the blog Paper and Salt
- 1 cup yellow corn meal
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk or soured milk*
- 1 egg, lightly beaten
- 4 tablespoons melted butter
- 1/8 cup Grandma Fancy Molasses
1. Preheat oven to 425°F. Grease a 9-in. circular pan. In a large bowl, sift together corn meal, flour, baking powder, sugar and salt.
2. In a separate bowl, combine buttermilk, egg and butter. Add wet ingredients to dry ingredients, stirring until just combined. With a large measuring cup, reserve ¼ of the batter; pour remaining batter into prepared pan.
3. Add molasses to the reserved batter and stir until well combined. Pour on top of pan in three straight lines, making stripes. Drag a knife across the batter perpendicular to the stripes, every two inches, to create a marbleized pattern.
4. Bake for 15-20 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes.
* To sour milk, add 1 1/2 Tbsp of vinegar or lemon juice to the milk and let stand for 10 minutes before adding it to the recipe.
Thank you for these great recipes. Keep them coming, again thanks.
I really enjoy these recipes I need are recipe for a old fashioned gingerbread cake
Hello Natricia,
Here is an e-book that might interest you 🙂