| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal, yellow |
|
|
*or: |
| 1 |
c |
Cornmeal, white |
| 4 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg, well beaten |
| 1 |
c |
Milk, skim |
| 1 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 2 |
tb |
Butter, melted |
INSTRUCTIONS
Add the sugar and salt to the cornmeal. Beat the egg well and pour into the
milk; stir this mixture into the meal, beating thoroughly. Sift the flour
and baking powder into the meal, add the melted butter and beat hard. Pour
the mixture into a greased pan and bake at 400-F until brown. To make a
thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a
soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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