SOUTHERN JOHNNY CAKE
(with GF substitution)
Laurie Fifield
Kathryn Fifield Espenschied
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1 c. sifted flour
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¼ c. cornmeal
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¾ tsp. salt
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2 eggs, beaten
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1 tsp. baking soda
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1 2⁄3 c. buttermilk
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1 tsp.
baking powder
½ c. sugar
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¼ c. oil
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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.
