Aunt Effie's Custard Johnnycake

By Amanda Hesser

Total Time
45 minutes
Rating
4(5)
Comments
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Featured in: BY THE BOOK; Recipes of the South That Speak for the People Themselves

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Ingredients

Yield:6 servings
  • Butter for greasing baking pan
  • 1cup cornmeal
  • ½cup flour
  • 2tablespoons sugar
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1cup buttermilk
  • 2eggs, beaten
  • 1cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

226 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 7 grams protein; 327 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Grease medium rectangular baking pan.

  2. Step 2

    Sift together cornmeal, flour, sugar, baking soda and salt. Beat in buttermilk, and then stir in eggs. Add milk, blending quickly. Pour into prepared pan.

  3. Step 3

    Bake until golden brown on top, for 35 minutes. Serve immediately, cutting into squares at the table.

Ratings

4 out of 5
5 user ratings
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Comments

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scratchbaker

I like this recipe a lot for flavor and texture but still haven't found the right "medium rectangular pan". Tried 11x7 and 9x9. Next might try an 8" loaf pan. I also add 1/2 tsp. vanilla to the batter. Never comes out with custard on top.

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