My mom was raised by nuns in a convent school in Quebec, and the weekly menu never varied. Wednesday's dinner fare was always "Pea Soup and Johnnycake",and the little girls coined a phrase to express their disappointment in the monotony: "Pea Soup and Johnnycake makes my Belly Ache!" But the Johnnycake I remember my mom serving (usually with split pea soup) when I was a child was moist and delicious, with a crispy top. (BTW traditional Johnnycake is never made as muffins, which may be why you thought yours was somewhat dry. It is always made in an 8-inch square baking pan, like cornbread.)
I still have my mom's old Fanny Farmer Cookbook (1942 edition), and here is the recipe she used:
Johnnycake
Mix:
1 tsp. salt
1/2 cup white corn meal
Gradually stir in:
1 cup scalded milk
Spread into a buttered shallow pan. Dot with butter, cut in small bits.
Bake at 350 degrees until crisp on top.
I still have my mom's old Fanny Farmer Cookbook (1942 edition), and here is the recipe she used:
Johnnycake
Mix:
1 tsp. salt
1/2 cup white corn meal
Gradually stir in:
1 cup scalded milk
Spread into a buttered shallow pan. Dot with butter, cut in small bits.
Bake at 350 degrees until crisp on top.
MsgID: 0071905
Shared by: Beth Wettergreen, Woodland, CA, USA
In reply to: ISO: Old tyme johnny cake
Board: Cooking Club at Recipelink.com
Shared by: Beth Wettergreen, Woodland, CA, USA
In reply to: ISO: Old tyme johnny cake
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Old tyme johnny cake |
paul jones | |
2 | Recipe(tried): Old Tyme Johnny Cake recipe |
Beth Wettergreen, Woodland, CA, USA | |
3 | Thank You: Beth - Thank you for sharing your recipe AND your memories. (nt) |
Kelly~WA |
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