Southern Johnny Cake

SOUTHERN JOHNNY CAKE

(with GF substitution)

Laurie Fifield

Kathryn Fifield Espenschied

1 c. sifted flour	¼ c. cornmeal
¾ tsp. salt	2 eggs, beaten
1 tsp. baking soda	1 2⁄3 c. buttermilk
1 tsp. baking powder ½ c. sugar	¼ c. oil

Stir together the dry ingredients. Combine eggs, buttermilk and oil. Add all at once. Stir just until blended, no longer. Pour into greased and floured pan. Bake at 400°F in a 9x 9 pan for 30 minutes; 9 x 13 pan 20 minutes. You can substitute a half and half mixture of plain yogurt and milk for the buttermilk. Instant buttermilk doesn’t work well.

Note: To make this GF, replace 1 c. flour with 1 ¼ c. GF flour mix. Add 1 tsp. xanthan gum. Flour pan with cornmeal. Turns out a delicious cornbread!

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We love this Johnny Cake! Perfect for pairing with soups, or just on it's own.