Get ready to transport your taste buds to the rustic kitchens of Vermont with this mouthwatering Johnny Cake Corn Bread recipe that's about to become your new obsession! Imagine a golden, buttery bread that's crisp on the outside, impossibly tender on the inside, and packed with a perfect balance of sweet and savory flavors that will make your family beg for seconds. This isn't just another cornbread recipe - it's a culinary journey through traditional American comfort food that will have everyone asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup cornmeal
- 1 cup milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, salt, and baking powder. Whisk these dry ingredients together until they are well integrated and free of lumps.
- In a separate medium bowl, beat the egg and then add the milk and melted butter. Whisk these wet ingredients until they are completely combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. This allows it to set and makes it easier to slice.
- Cut into squares and serve warm. Optional: Brush the top with additional melted butter for extra richness.
Tips
- • Room temperature ingredients are key! Let your egg, milk, and butter sit out for about 30 minutes before mixing to ensure smooth incorporation. • Don't overmix the batter - a few small lumps are perfectly fine and will help keep your cornbread tender. • For extra richness, consider using buttermilk instead of regular milk. • A cast-iron skillet will give you the most authentic crispy edges and golden bottom. • Serve immediately for the best texture, but it also keeps well in an airtight container for 2-3 days. • For a savory twist, try adding some shredded cheddar cheese or chopped jalapeños to the batter. • Want a more intense corn flavor? Replace 1/4 cup of flour with additional cornmeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
