Best Johnnycake Bread Recipes

Johnnycake (Spider Corn Bread) image

Provided by Nancy Harmon Jenkins

Time 30m

Yield Six to eight servings

Number Of Ingredients 9

Vegetable shortening to grease the pan
1 cup unbleached white flour
4 teaspoons baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup buttermilk
1/4 cup butter, melted

Steps:

Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 10-inch iron spider (skillet).
Mix together the dry ingredients.
Beat the eggs, mix with the buttermilk and then with the melted butter. Add to the dry ingredients and mix well.
Pour into the greased spider and bake in the hot oven for 25 minutes, until the top is brown and crusty. Serve immediately, cut into pie-shaped wedges.

Johnnycake Bread image

Yield Makes 8 servings

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for pans
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup granulated sugar
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/4 cup mild-flavored (light) molasses
1 tablespoon maple sugar or raw sugar

Steps:

Heat oven to 325°F. Lightly oil two 5x2 1/2" loaf pans (or one 8 1/2x4 1/2" loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil; whisk in dry ingredients. Divide batter between pans. Sprinkle with maple sugar.
Bake breads until golden and a tester inserted in the center comes out clean, 40-45 minutes for small loaves (50-55 minutes for large loaf). Transfer pans to a wire rack and let breads cool 10 minutes before turning out.
DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.