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    You are in: Home / Breakfast / Pa's Old-Fashioned Johnny Cake / Cornbread Recipe
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    Pa's Old-Fashioned Johnny Cake / Cornbread

    Pa's Old-Fashioned Johnny Cake / Cornbread. Photo by Debber

    1/1 Photo of Pa's Old-Fashioned Johnny Cake / Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    5 mins

    27 mins

    Debber's Note:

    The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!

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    Serves: 8-10


    large c ...

    Units: US | Metric


    1. 1
      Preheat oven to 425; grease a 13x9 pan.
    2. 2
      Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
    3. 3
      In another bowl, add eggs, milk, and oil all at once; blend well.
    4. 4
      Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
    5. 5
      Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
    6. 6
      Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
    7. 7
      Bake for 25-30 minutes--top will be golden-brown.
    8. 8
      Serve with butter and maple syrup.
    9. 9
      OPTION #1: Add 1 cup grated sharp Cheddar cheese.
    10. 10
      OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
    11. 11
      OPTION #3: Add 6 hard-boiled, chopped eggs.
    12. 12
      OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
    13. 13
      TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

    Ratings & Reviews:

    • on June 23, 2010


      I've made this several times and the family loves it. Yesterday I wanted corn muffins, so I doubled the sugar and voila! Yummy corn muffins. I just greased 24 muffin cups filled them 3/4 full of batter and baked them at 425 for--I'm guessing here--about 15-18 minutes. Thanks so much for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2007


      This will be my new cornbread recipe. I made it as written without any of the optional extras, preheated the cast iron skillet in the oven, and poured it in the hot skillet. 20 odd minutes later I pulled out some of the moistest cornbread, almost cake-like, with a wonderful crunchy outer crust. Can't wait to try it again with the added goodies. Hats off to Pa.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2007


      This was very good everyone in our family enjoyed it. I made the basic recipe it had the perfect amount of sweetness and the texture is perfect. I have a convection oven so I baked it at 415 degrees for 25 minutes. I'm looking forward to trying it with the optional ingredients.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Pa's Old-Fashioned Johnny Cake / Cornbread

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 589.9
    Calories from Fat 299
    Total Fat 33.2 g
    Saturated Fat 5.9 g
    Cholesterol 101.5 mg
    Sodium 639.8 mg
    Total Carbohydrate 63.6 g
    Dietary Fiber 3.0 g
    Sugars 12.8 g
    Protein 10.8 g

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