Johnny Cake
Bonnie
Hunter,
Pembroke, ME
BHQM E-Newsletter Issue #9
Cornbread seems to be the natural accompaniment to chili or taco soup dishes. I especially like the flavor of this recipe because, unlike other cornbread recipes, it has molasses in it.
Preheat oven to 425°. Grease the bottom of a 8" x 8" x 2" pan.
Mix together into a large bowl
1 cup flour
¼ cup sugar
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking sodaMix in
1 cup yellow corn meal
Make a well in center of dry ingredients and set aside.
Beat until thick and piled softly
1 egg
Blend in
1 cup buttermilk or sour milk
2 Tbsp. butter, melted
2 Tbsp. molassesAdd liquid mixture all at one time to dry ingredients. Beat until just smooth, being careful not to over mix. Pour into pan and spread to corners.
Bake at 425° about 20 minutes. cut into 2" squares; serve hot with butter or warm maple syrup.