Go Back

Johnny Cake

My sister couldn't eat enough of this cake. This is her favorite.
Print Recipe
Course Breakfast, lunch/dinner
Cuisine American
Servings 12 people
Calories 1156.9 kcal

Equipment

  • 1 8-inch Square Cake Pan
  • 3 Mixing Bowls various sizes
  • 1 Electric Mixer or stand mixer with paddle attachment
  • 1 Fine-Mesh Sifter
  • 1 Measuring Cups and Spoons Set

Ingredients
  

Main

  • 1 cup cornmeal
  • ½ cup milk
  • ½ cup shortening
  • ½ cup white sugar
  • 1 ⅓ cups cake flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
  • Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
  • Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
  • Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Notes

1. **Cornmeal Type:** The choice of cornmeal significantly influences the final texture. Opt for a fine-ground cornmeal for a tender, more cake-like crumb, or a medium-ground variety if you prefer a slightly coarser, more rustic feel. Always ensure your cornmeal is fresh.2. **Creaming Technique:** Achieving a light and airy texture relies heavily on properly creaming the shortening and sugar. Beat them together until the mixture is visibly lightened in color and fluffy. This process incorporates essential air into the batter.3. **Mixing the Batter:** Once you start adding the flour, mix only until the ingredients are just combined. Overmixing will develop the gluten in the flour, resulting in a tough, dense cake.4. **Serving Enhancement:** While maple syrup is a classic pairing, consider a warm berry compote or a sprinkle of toasted pecans to add complexity and contrast. A touch of orange zest folded into the batter can also brighten the flavor profile.