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–+ servings
piece of cornbread with honey being drizzled on top

Johnny Cake

Staci at Random Sweets
Also known as journey cake, hoecake, shawnee cake, cornbread and corn cake, this old-fashioned egg-free recipe came from my Grandma Lorainne.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 9 servings
Calories 122 kcal

Equipment

  • 1 8x8 pan Could use 8 or 9-inch round pan

Ingredients
  

  • 1 cup buttermilk
  • ¼ cup sugar
  • ½ cup yellow cornmeal
  • 2 tablespoons vegetable shortening
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • honey, optional for drizzling on top when serving

Instructions
 

  • Heat oven to 350°. Grease 8x8 pan.
  • In a medium bowl, mix together ingredients (not the honey) with a whisk or hand mixer.
  • Pour batter into pan.
  • Bake at 350° Fahrenheit for 20 minutes or until edges are slightly brown and cake tester or toothpick comes out clean.
  • Serve warm. Store in airtight container up to 4 days.

Notes

To make croutons from Jonny Cake: cut bread into bite-sized cubes, spread on a baking sheet, drizzle with olive oil, sprinkle with seasonings like garlic powder, rosemary, or Italian seasonings. Bake at 350 degrees until crispy and golden brown, approximately 15 minutes. Store in airtight container a few days or in the freezer a few months. 

Nutrition

Serving: 1gCalories: 122kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 212mgPotassium: 72mgFiber: 1gSugar: 7gVitamin A: 44IUCalcium: 45mgIron: 1mg
Keyword corn cake, cornbread, cornmeal, egg-free, hoecake, honey, jonnycake, journey cake, shawnee cake

All text and images © Staci Mergenthal • Random Sweets

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