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Cornbread (Johnny Cake)

Guest Author - Sandy Moyer

Cornbread (Johnny Cake)


  • 1-1/2 cups cornmeal
  • 1/2 cup flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil

Preparation -
Grease an 8" square pan; set aside. Mix all the dry ingredients together. Mix the buttermilk and beaten egg together. Combine with the dry ingredients. Add the vegetable oil and stir until well-blended. Pour the batter into the prepared pan. Bake at 425° for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

For corn muffins - Bake in a greased muffin pan at 425° for 15 to 20 minutes. Remove muffins from pan immediately.

Italian Corn Bread and Polenta Pan
Italian Corn Bread and Polenta Pan
Make a variety of breads with this versatile, sectioned pan.
Heavy cast aluminum assures even heating.
It has a nonstick finish for easy cleanup.
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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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