Johnny Cake*
1 rounded teaspoon soda, cornmeal, 1 teaspoon salt, 1 teaspoon sugar (optional), 2 well beaten eggs, 2 cups sour milk and 1 tablespoon melted butter.
Sift soda with a cup of cornmeal; mix with salt and sugar.
Mix well beaten eggs with the sour milk, then mix in the dry Ingredients, adding more cornmeal to make a batter as for layer cake.
Stir in melted butter and turn into greased drippings pan. Bake 25-30 minutes in hot oven.
Civil War Corn Bread*
¾ cups sifted flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon salt, 1½ cups yellow cornmeal, 2 eggs (beaten), 1¼ cups milk and ¼ cup melted shortening.
Sift flour, sugar, baking powder and salt together. Stir in cornmeal. Combine eggs and milk. Add to flour mixture and blend. Stir in shortening. Pour into greased and floured 9-inch square pan. Bake at 425ºF for 25 to 30 minutes. Yields 6 to 8 servings.
(This recipe has been used along the Mississippi River since Civil War days.)
“Old Fashioned” Cornbread
Ingredients
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening
- 1 egg
- 1 cup milk
Directions
- Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Combine eggs and milk and blend well. Mix eggs and milk mixture with dry ingredients until just blended.
- Pour into greased 8 inch pan. Bake at 350°F for 25 minutes or until done. Makes 9 squares.
(I pour the batter into a preheated-hot greased 9 inch cast iron skillet.)
*Old-Fashioned Cookbook – West Virginia Department of Agriculture (PDF)