26 June, 2020
Cornbread Johnny Cake
So in the beginning of this pandemic I panic bought a 5lb bag of corn flour because all of my local grocery stores were out of flour. I’m laughing at myself now in hindsight. So this is one of the recipes that it works in. But if you have cornmeal use that! -there’s no need to go buy cornflour for this recipe.
Ingredients:
- 2 cups cornflour (or cornmeal would be preferable)
- 2 cups self rising flour
- 1/2 cup sugar
- 2 cups milk (I’m using almond milk but any milk or non-dairy milks would work, even buttermilk!)
- 1/2 cup vegetable oil ( I like extra virgin olive oil.)
- 4 eggs
- 14.5oz can of creamed corn
Instructions:
Preheat oven to 425°f and grease a 13×9 cake pan
Carefully dump all the dry ingredients into a large bowl and stir to combine. (I’m using the bowl of my KitchenAid mixer because it’s my largest bowl.) Make a well in the center of the dry ingredients for the wet.
To the well add the creamed corn, eggs, oil, and milk. Using a fork break the yolks and give the wet ingredients a quick stir, then mix the wet and dry together to just combine. About 20 strokes, treat it like a muffin batter.
In fact, if you feel like dirtying another bowl you could thoroughly mix all the wet ingredients before adding to the dry.
Pour and spread the batter into your prepared 13×9 pan and bake at 425°f for 25-30 minutes.
