Johnny Cake or Corn Bread Recipes

One of my gifts for Christmas was a acron Corn Pan, now its awesome in so many ways but still on the hunt for a cast iron corn cob corn pan to add to my baking wear collection. When I was up at my Big Brothers, we made a batch of my momm’a cornbread, wow does she make northern cornbread, its crazy rich and sweet, and to this she added more butter and syrup.. It tastes awesome that way, and I remember loving it as a kid but honestly as a adult who try’s to cut sugar down, I found it very sweet. The funniest things about the recipe was a comment, I looked at it and finally had to ask my mom, it was a very odd way of saying, don’t touch the top of the her johnny cake when checking it for doneness.. as its such a moist recipe that the top will stick and you will be left with a finger print in the middle of the pan LOL


So lets talk about some southern Johnny Cake recipes, as sourthern cornbread is not typically done up sweet, here are a couple old fashion recipes, these recipes were first published in 1915 in the Five Rose Cookbook

Recipe #1

  • 1 cup sour milk (buttermilk will also work very well)
  • 1/4 cup molasses
  • 1 egg
  • pinch of salt
  • 1/3 cup melted lard
  • 1 cup ground corn meal
  • 2 cups flour
  • 1 tsp of soda


Mix 3 cups of buttermilk with 2 small tsp of soda, 1 cup of sugar, 2 eggs a 1tsp of salt, 3 cups of cornmeal and one and cups of flour with 1 teaspoon of sifted cream of tarter in the flour. 3 melted tbsp of lard, mix very well.

#3-No eggs

  • 2 cups cornmeal
  • 1 cup flour
  • 2 cups sweet fresh milk
  • 2 tbsp melted fat
  • 2 tbsp sugar
  • 2 tbsp baking powder

Bake them all in a hot oven in a greased cast iron pan, ideally preheated first and then add batter and then bake till golden brown..

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6 Responses to Johnny Cake or Corn Bread Recipes

  1. Now, if we were at Grandma’s, it was thin, unsweetened Johnny cake, while Mom made a lighter, slightly sweetened cornbread. The first time I made it for Mr D (my dear Frenchman had never had it before), I put in FAR too much honey and he loved it. LOL Doesn’t like it nearly as much with a more reasonable amount of sugar. I’ve made it with yogurt, sour milk, regular milk, equal amounts cornmeal and flour, or the 2:1 ratio you have above, coarse cornmeal and superfine … and I love it all! LOL I’ve never tried making it with molasses, but the only molasses I have in the house right now is blackstrap (stupid of me, hm, considering how much I adore fancy ‘lasses!)

    I look forward to seeing your Mom’s recipe.

    • Hi C.D.

      I will ask my SIL C to write out and send me the recipe that was at her place, its in the red cookbook and that’s at mom’s. Boy does some of your ways of making it sounds really good, its hard to make bad johnny cake, I make a small pan now and again with the coarse cornmeal because I like that texture but DH doesn’t so most of the ones made now, uses the superfine.

      • I only discovered the fine cornmeal when we got ours from the wholesale club – 16 pounds of cornmeal that was awfully close to being flour. LOL Still tastes good.

        I got 4 gallons of milk last night, so I’ll be doing two rounds of hard cheese, some ricotta (and of course milk to drink). I’m going to be up to my ears in whey, so I’ll make some cornbread tonight, I think.

        Recipe #2 certainly looks like a double batch – most recipes I’ve seen need 2-3 cups of flour/cornmeal combined.

  2. Deb Weyrich-Cody says:

    Hi there, Recipe #2 seems like a large amount – just wondering if you need two baking pans?
    I like to use my one of my large ceramic (pottery) bowls for baking quick breads. They give a really great crust (think of one massive muffin top; ), yet maintain interior moisture levels, never over cook and look great on the table too.

    • Hi Deb

      Agreed, I think the second recipe was for a big family, and most likely would indeed need two pans, I had never thought about using my ceramic bowls for baking my quick breads in.. I will have to try it, would my bean pots work for this?

      • Deb Weyrich-Cody says:

        Hm,mm… Bean pots would work, IF they’re wide enough and the batter had enough room to spread out (or you’ve got enough pots to split the recipe into two or three). You’ve probably done these often enough to know much batter in the pan is normal, right – like say, maybe two inches max? (Unless, of course, you’re going for some sort of a cornbread/pudding cake kinda thing; )

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