*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I've made this many times and it's a sweeter, moister replacement to cornbread on your table. FYI, I had always put the ingredients together the complicated way as directed in the recipe, but I was short on time tonight and just basically threw all the ingredients in and it turned out the exact same. Much simpler!
I was looking for a good cornbread recipe for a family get together. It was a toss up between this recipe and another one using frozen corn. So I made both and without a doubt this recipe is superior. So moist and sweet--the best! Definitely a keeper--thanks!
I use substitutes such soy milk egg replacer and nucoa(milk free margarine) and rice flour...and they do not always fare well with baking recipes. But I cut back a tad on baking powder when I use egg replacer...and all worked great. I am glad to share johnny cake with my kids with allergies:)
This may be called "Johnny Cake " but I couldn't tell anything that made it different from regular ol' cornbread. Pretty good cornbread although it's a bit denser than I thought it would be. (I'd like to find a cornbread recipe a little moister and lighter.) Also note this recipe cooks a lot faster than the recipe says--mine was done in 30 minutes and perhaps I could have taken it out even sooner. Another note--I thought it would be pretty sweet with a half cup of sugar but it wasn't for some reason.
My mom used to make Johnny Cake when I was a kid. I was craving some comfort food the other day and thought of this. I couldn't find my mom's recipe so I used this one. Don't tell mom but I think this one is better. It is light tastey and absolutely wonderful warm with real maple syrup.