Yankee Johnnycake

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Servings: 16 Difficulty: Intermediate
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A rustic, golden-brown cornmeal cake with a tender crumb and savory depth.
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This Yankee Johnnycake is a comforting, hearty bread-like dessert that bridges the gap between savory cornbread and sweet cake. Made with a simple blend of all-purpose flour and yellow cornmeal, it offers a delightful texture: crisp on the outside and moist within. The use of buttermilk provides a subtle tang that balances the earthiness of the corn, while a touch of baking soda ensures a light, airy rise. It’s an excellent choice for a diabetic-friendly treat when using sugar substitutes, yet satisfying enough for any occasion. Serve warm with a pat of butter or enjoy it as a unique side dish. This recipe celebrates traditional New England flavors with a modern, health-conscious twist, making it a versatile addition to your baking repertoire.

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Yankee Johnnycake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 435.6

Description

This Yankee Johnnycake is a comforting, hearty bread-like dessert that bridges the gap between savory cornbread and sweet cake. Made with a simple blend of all-purpose flour and yellow cornmeal, it offers a delightful texture: crisp on the outside and moist within. The use of buttermilk provides a subtle tang that balances the earthiness of the corn, while a touch of baking soda ensures a light, airy rise. It&# 226;€™s an excellent choice for a diabetic-friendly treat when using sugar substitutes, yet satisfying enough for any occasion. Serve warm with a pat of butter or enjoy it as a unique side dish. This recipe celebrates traditional New England flavors with a modern, health-conscious twist, making it a versatile addition to your baking repertoire.

Ingredients

Directions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Lightly coat an 8x2-inch baking pan with vegetable oil.
  3. In a large bowl, sift together the all-purpose flour, cornmeal, baking soda, and salt.
  4. In a separate medium bowl, whisk together the beaten egg, buttermilk, and vegetable oil until well combined.
  5. Pour the wet ingredients into the dry ingredients all at once.
  6. Stir gently with a spoon or spatula just until the dry ingredients are moistened; do not overmix.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let cool in the pan for 5 minutes.
  10. Cut into 16 squares and serve warm or at room temperature.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 435.6kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 2448.3mg103%
Total Carbohydrate 90.6g31%
Dietary Fiber 6.0g24%
Sugars 1.6g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, johnnycake, cornbread, buttermilk, diabetic, vegan, gluten-free, new england, rustic, baking, traditional, hearty, simple, comfort food, corn, flour, egg, oil, salad, side dish
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