Recall how almost all material on prepping says something about having at least one cornbread around the house? It’s, indeed, delicious, nutritious, and, all thing’s considered, very easy to make.
As I’m always on the lookout for great survival recipes, a couple of days ago, I stumbled upon this nifty cornbread recipe. The thing that stroke me is that I still can’t figure out if this thing should be served with something on the side, like some butter or cheese, or is more of a dessert. Well, it’s up to you to figure it out.
Anyway, the cornbread recipe I’m about to show you is not only very easy to prepare, but it also has a peculiar name. In Mormon tongue, this type of cornbread is called a Johnnycake. No comments there. I will do some more digging to figure out why it’s called that way (if you know, don’t be stranger and share with the rest of the community. So, without further ado, here’s how to make some Mormon Johnnycake.
Gathering the ingredients
For this recipe, you’ll need the following:
- Two eggs. This recipe calls for both egg white and yolk.
- One cup of buttermilk.
- Two or three tablespoons of molasses.
- Half a cup of all-purpose flour.
- One teaspoon of salt.
- One teaspoon of baking soda.
- Two cups of Yellow cornmeal (you can find that at your local food market).
- Two or three tablespoons of melted butter.
- (Optional) Agave nectar.
All done gathering the ingredients? Neat! Put your chef’s bonnet on because it’s time to do some major cooking.
How to prepare Mormon Johnnycake
Step 1. Start by grabbing a baking dish or cast-iron skillet. To ensure that your Johnnycake won’t stick to the bottom, grease it with some butter, tallow or a little bit of sunflower oil.
Step 2. Preheat your oven to 425 degrees Fahrenheit.
Step 3. Grab a large bowl and add your eggs, buttermilk, and molasses. Give them a good stir with a whisk.
Step 4. Get another mixing bowl for your dry ingredients.
Step 5. Grab a flour sifter and get to work on that flour. You can skip this step if you like your bread with air bubbles.
Step 6. Add your salt and the baking soda.
Step 7. It’s now time to put everything together. Using a mug, add the dry ingredients to the bowl with the buttermilk, honey, eggs, and molasses. Don’t add it all at once. Empty the contents of a cup and slowly whisk the mixture. Do this until you’ve incorporated all the flower.
Step 8. The batter should be smooth. If it’s too watery, add some flour and whisk.
Step 9. It’s now time to add your cornmeal. Just like before, pour half a cup, and gently whisk it. Yes, I know it’s frustrating, but do you have anything better to do?
Step 10. When you’re done incorporating the ingredients, transfer the batter to the cast-iron skillet or baking dish.
Step 11. Stick the baking dish\skillet into the oven and bake for 15 to 20 minutes until it’s golden brown. To see if your Johnnycake is ready, use a toothpick to test the batter. If it comes out clean, it means that it’s ready.
Step 12. Johnnycake is what chefs like to call comfort food. Serve it on rainy or cold days with plenty of butter. If you like to turn it into a desert, pour some agave nectar or maple syrup on top. Enjoy!
An alternative way to prepare Mormon Johnnycake
This recipe’s extremely versatile. Although the classic recipe calls for oven or stove baking, there’s another approach. Called Hoe Cakes, it’s the Southern take on the original Mormon Johnnycake recipe. The major difference between the two is that the first gets you a classic bread loaf, while the latter is more, well, pancakes. Anyway, here’s how to make some delish Southern Johnnycake pancakes for breakfast.
- One cup of flour.
- One cup of cornmeal.
- Two and a half teaspoons of baking powder.
- One teaspoon of salt.
- Three-quarters of a cup of milk.
- Half a cup of water.
- Half a cup of melted butter.
- One teaspoon of vanilla.
- Half a tablespoon of nutmeg.
How to prepare Southern-style Johnnycakes
Step 1. Take a large bowl and mix your flour, sugar, baking powder, salt, nutmeg, sugar, and cornmeal.
Step 2. Using your fingers, make a little hole in the center of your dry mix.
Step 3. Put the milk, egg, vanilla, melted butter, and water in the hole.
Step 4. Mix the batter using a whisk or a fork. Since Southern Johnnycakes are closer to pancakes than to bread, your batter should be silky smooth.
Step 5. Take a cast-iron skillet or a frying pan and place it over the oven. Set to medium-high heat. You can use butter to fry the Johnnycakes or some cooking oil. I personally prefer to use tallow.
Step 6. Using a ladle or a small cup, pour some batter in the skillet and fry. Once the bottom is golden-brown, flip it and fry the other side. Continue until there’s no more batter left in the bowl.
Step 7. Like in the first case, serve hot, with some agave nectar or maple syrup. If you want to turn this into a really fancy dish, you can also add some frozen berries.
As far as the traditional Mormon Johnnycake is concerned, I believe you can turn it into a full-fledged bread if you skip the sweet ingredients. Yes, I know that it’s hardly a substitute for oven-baked peasant’s bread, but it’s super easy to make and requires no cooking skills at all. If you’re careful enough to store it in a zip-lock bag or airtight container, that loaf can last for at least a couple of weeks, if not months.
The traditional recipe calls for the bread to be served hot out of the oven. Well, it is possible to eat it stone-cold but doesn’t have the same taste. What do you think about the Mormon Johnnycake? Hit the comments section and let me know.