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Yankee Johnnycake

Yankee Johnnycake recipe image
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;ÂÂs 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 435.6
Dietary: Diabetic, Vegetarian
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
  • 1 cup Sifted all-purpose flour;
  • 1 cup Cornmeal; yellow
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Directions
  1. 1
    Preheat your oven to 400 degrees F (200 degrees C).
  2. 2
    Lightly coat an 8x2-inch baking pan with vegetable oil.
  3. 3
    In a large bowl, sift together the all-purpose flour, cornmeal, baking soda, and salt.
  4. 4
    In a separate medium bowl, whisk together the beaten egg, buttermilk, and vegetable oil until well combined.
  5. 5
    Pour the wet ingredients into the dry ingredients all at once.
  6. 6
    Stir gently with a spoon or spatula just until the dry ingredients are moistened; do not overmix.
  7. 7
    Pour the batter into the prepared baking pan and spread evenly.
  8. 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. 9
    Remove from the oven and let cool in the pan for 5 minutes.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/yankee-johnnycake/