Johnny Cakes Mom Recipes

MOM'S JOHNNY CAKE

I remember making this growing up from a handwritten recipe that my mom kept in a plastic sleeve. It's one of the first recipes I learned to make, and along with her banana bread recipe, the first place I learned to 'sour' milk by adding a little lemon juice or vinegar to the milk. Serve with butter and honey and a glass or milk for a great snack, or serve as a side dish to chili, fried chicken, or just about anything that you'd enjoy a hunk of cornbread with! njoy!

Provided by SrtaMaestra

Categories < 30 Mins

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8

Mom's Johnny Cake image

Steps:

Mom's instructions simply say: Mix all ingredients together. Bake at 350 for 20 minutes.
I remember making this in a weird little rectangular pan, which I'm sure we greased. I would estimate this to fit in an 8 or 9 inch square pan, Adjust time accordingly, as the 8 inch will make a litte thicker cake. Bake until a toothpick comes out clean--no longer--so it will stay moist.

Ingredients

1 cup sour milk
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 tablespoon lard (we always used vegetable shortening)
1 cup flour
1 cup cornmeal

CHOCOLATE MUG CAKE

If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.

Provided by Margaux Laskey

Categories easy, snack, cakes, one pot, dessert

Time 5m

Yield 1 serving

Number Of Ingredients 8

Chocolate Mug Cake image

Steps:

Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams

Ingredients

1 tablespoon unsalted butter
1 egg
A few drops vanilla extract
3 to 4 tablespoons granulated sugar, to taste
3 tablespoons unsweetened cocoa powder
A pinch of kosher salt
1 teaspoon mini chocolate chips (optional)
Confectioners' sugar or vanilla ice cream (optional)

JOHNNYCAKES

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Provided by Kevin Ryan

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Yield 10

Number Of Ingredients 5

Johnnycakes image

Steps:

Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g

Ingredients

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

JOHNNY CAKES

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 8 to 10

Number Of Ingredients 5

Johnny Cakes image

Steps:

Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

Ingredients

1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle

MOIST JOHNNY CAKE

A favorite recipe from my Grandmother's recipe box. Raised in western Micjigan, I always thought that cornbread should be sweet. I found, when I settled in the South, that it 'taint always so. But I still like it better that way!

Provided by Recipewrestler

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

Moist Johnny Cake image

Steps:

Sift together flour, cornmeal, baking powder and salt.
Beat egg.
Add sugar.
Heat milk to lukewarm.
Add honey to milk.
Add the beaten egg and oil.
Add the dry ingredients; mix until smooth.
Bake in greased muffin pan at 400 degrees for 20 minutes.
Can also be baked in a 9x9" pan.

Ingredients

1 cup flour
1/2 cup sugar
1 cup cornmeal
1 cup milk
1 teaspoon salt
1 egg
3 teaspoons baking powder
3 tablespoons honey
3 tablespoons cooking oil

More about "johnny cakes mom recipes"

TRADITIONAL JOHNNY CAKES - THE DARING GOURMET

Web Dec 30, 2020 Instructions. Combine the cornmeal, salt, and sugar in a mixing bowl. Bring the water to a boil in a large saucepan. Gradually …
From daringgourmet.com
4.9/5 (11)
Total Time 45 mins
Category Breakfast
Calories 214 per serving

Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.

Johnny Cakes Mom Recipes

MOM'S JOHNNY CAKE

CHOCOLATE MUG CAKE

JOHNNYCAKES

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

JOHNNY CAKES

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

MOIST JOHNNY CAKE

A favorite recipe from my Grandmother's recipe box. Raised in western Micjigan, I always thought that cornbread should be sweet. I found, when I settled in the South, that it 'taint always so. But I still like it better that way!

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