Johnny Cake or Corn Bread is a wonderful way to use corn meal. It makes a cake with a texture similar to a pancake, that is 2 inches (5 cm) thick. Served hot with maple syrup (or other syrup) and bacon it makes a filling family meal. Or you could bake it as mini loaves and eat it as a side of bread - filling the role of a bread roll. recipe follows:

Johnny Cake (Corn Bread)

Bake in a preheated 350°F (180°C) oven
40 to 45 minutes
In a greased 8”x8” (20 cm x 20 cm) cake pan

Combine and set aside
1 cup (250 ml) cornmeal
1/2 cup (125 ml) milk

Stir together
1 1/4 cups (193 gm) all purpose flour (Canada) strong flour UK, bread flour USA
2 1/2 teaspoons (12 ml) baking powder
1 teaspoon (5 ml) salt


Cream
1/2 cup (80 gm) shortening

Beat in
1/2 cup (125 ml) sugar (caster sugar UK)

Add dry ingredients alternately with a mixture of
1 egg
1 cup (250 ml) milk
Make 3 dry and 2 liquid additions

Blend in cornmeal mixture

Turn into a greased 8”x8” (20 cm x 20 cm) cake pan.
Bake in a preheated 350°F (180°C) oven 40 to 45 minutes or until the cake springs back when lightly touched. Cool 5 minutes, then cut into serving pieces. Serve hot with maple syrup, bacon and butter. Yum.

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