Friday, June 6, 2014





1 cup sifted all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoons salt
1 cup yellow cornmeal
1 egg, beaten
½ cup salad oil or shortening, melted
1 cup milk


1.                  Preheat oven to 425F.  Grease an 8 by 8 by 2 inch baking pan.
2.                  Sift flour with sugar, baking powder, and salt.  Add cornmeal, mixing well, set aside.
3.                  In medium bowl, combine egg, salad oil, and milk, mixing well.  Add flour mixture, stirring only until flour mixture is moistened.
4.                  Spoon batter into prepared pan; bake 20 to 25 minutes, or until golden brown.  To serve, cut into squares.  Serve hot, with butter.
5.                  Makes 9 Servings
Certain meals seem to demand cornbread, and when they do, stir up a batter of MCCALLS own, or a lovely variation thereof, and serve piping hot!
Recipe was taken from McCall CookBook, the chapter on “Quick Breads”, page 77 edition of between 1950 – 1960s. 

JohnnyCake  were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Thank You!
Shirley-Ann Pearman

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