Johnny Cake (Cornbread)

When I think of Johnny Cake, I’m transported back to my mother’s kitchen on cool evening. She’d pull out her 9×9 pan, and whip up this golden delight in what seemed like no time. The smell of freshly baked Johnny Cake filled the air, drawing everyone in with its warm, inviting aroma. It’s not just a recipe; it’s a piece of our family history.
Today, I’m sharing our version of this timeless treat, perfect for breakfast, a snack, or a side dish with hearty stews. Let’s bring that old-fashioned charm to your table!

Johnny Cake (Cornbread)
I hope this Johnny Cake brings the same warmth and joy to your kitchen as it does to mine. Happy baking!
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Servings: 9
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract if using.
- Bring it all together: Pour the wet ingredients into the dry mixture. Stir gently until just combined; don’t overmix.
- Pour and spread: Transfer the batter to the prepared pan, spreading it out evenly with a spatula.
- Bake to perfection: Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the Johnny Cake to cool slightly before slicing into 9 squares. Serve warm or at room temperature.