JohnnyCake
Ingredients
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
Method
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
Cornbread
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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Shirley-Ann Pearman
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