Johnnycake cornbread is an old-fashioned cornbread with a crispy crust, soft center and is both easy and quick to make.
Why is it called Johnnycake Cornbread?
Johnnycake cornbread is descended from johnnycake, which was a popular hoecake or pancake made with corn meal that is still somewhat popular in the Northeastern region of the U.S. today. Recipes for johnnycake have been found as early as the 19th century. Johnnycake cornbread is essentially cornbread, which is a quick bread cooked at a higher temperature resulting in a crispy crust around the outside edge. My family has always referred to cornbread as johnnycake and my 1944 version of The Good Housekeeping Cookbook even refers to a cornbread recipe as johnnycake.
About this Recipe
This recipe calls for simple ingredients and is fairly easy and quick to make. The dry ingredients of all-purpose flour, cornmeal (white or yellow can be used in this recipe), baking powder and salt are combined. Then, the wet ingredients of melted butter, a beaten egg, real maple syrup and milk are combined before being poured into the wet ingredients. Like all quick breads, the batter is only mixed until just combined before pouring into the baking dish. Maple syrup is the only sweetener used in this recipe. This recipe will yield 9 larger servings and 12 smaller servings. See additional tips below for making johnnycake cornbread.
Tips for Johnnycake Cornbread
- For crispier cornbread, bake an additional 5 minutes
- This recipe has only been tested with using real (not imitation) maple syrup. I like to use an amber to dark maple syrup.
- Serve with butter, additional maple syrup or honey
- May serve warm or at room temperature
- Store baked cornbread in an airtight container; will keep for up to 3 days and frozen up to 3 months.
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Need some other quick bread recipes? Check these out:
Johnnycake Cornbread
Equipment
- standard 8"x 8" square baking dish
- mixing bowls of various sizes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal, white or yellow
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons unsalted butter, melted
- 1 large egg, beaten
- 3 Tablespoons real maple syrup
- 1 cup milk
Instructions
- Sift or whisk the 1 cup all-purpose flour, 1 cup cornmeal, 3 1/2 teaspoons baking powder and 1 teaspoon salt in a medium sized mixing bowl.
- In a small sized mixing bowl, combine the melted 4 Tablespoons unsalted butter, 1 large egg, beaten and m3 Tablespoons real maple syrup. Whisk in the 1 cup milk.
- Make a small well in the center of the dry ingredients, slowly pour the set ingredients into the well and whisk the mixture only until combined; do not overmix. Batter may be lumpy.
- Pour into a greased 8"x 8" square baking dish and bake at 400°F for 20 minutes. Allow to cool slightly before serving.
Notes
- For crispier cornbread, bake an additional 5 minutes
- This recipe has only been tested with using real (not imitation) maple syrup
- Serve with butter, additional maple syrup or honey
- May serve warm or at room temperature
- Store baked cornbread in an airtight container; will keep for up to 3 days and frozen up to 3 months.