Cornbread: 18th Century Breads, Part 3. S2E14
As the population in western Europe exploded during the latter half of the 1700's, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for Indian corn, a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week's episode in our Cooking with Jas. Townsend & Son: 18th-Century Breads video series will look at the history of cornbread in the American Colonies. We'll also show how to make an authentic Common Loaf of unleavened cornbread as well as johnny cakes that you can take along on your next journey.
#townsendscornbread
Bread Series
*****************************
Check out our new website! ▶ ▶▶
More Townsends sites.
*****************************
Twitter ▶ @Jas_Townsend
Facebook ▶ facebook.com/jas.townsend
Instagram ▶ townsends_official
Don't Be Confused About This Simple Quick Bread
We're back at George Washington's Mount Vernon! Once again, we're joined by Deb Colburn and today she has a recipe for Hoe Cakes. A delicious and easy Cornmeal Pancake that you have to try!
Mount Vernon's YouTube Channel ▶ ▶▶
Help support the channel with Patreon ▶ ▶▶
Check Out Our Brand New Website! ▶ ▶▶
Twitter ▶ @Jas_Townsend
Facebook ▶ facebook.com/jas.townsend
Instagram ▶ townsends_official
Gabe Kennedy's Charred Corn Johnny Cakes | Cooking | Tasting Table
When chef Gabe Kennedy visited our Test Kitchen, he turned a basketful of fresh produce into the stuff of late-summer dreams.
Get the full story at:
For the compote, start with a medium-sized sauce pot over medium-high heat. Melt 1 tablespoon of coconut oil and add 3 diced peaches. Cook for about 4 minutes until the peaches start to soften. Add 1 inch’s worth of grated ginger and 1½ tablespoons of honey, and continue to cook on medium heat until the mixture thickens, about 5 minutes. Season with a pinch of salt and set aside.
For the mascarpone, in a small bowl, mix together ½ cup of mascarpone, 6 minced mint leaves and 2 teaspoons of honey. Set aside.
For the johnnycakes, in a large bowl, sift together ¾ cup of all-purpose flour with ⅔ cup of medium-grain cornmeal, 1 teaspoon of kosher salt, 2½ teaspoons of baking soda and 1 tablespoon of baking powder. In a separate bowl, whisk 3 eggs with 1½ cups plus 1 tablespoon of buttermilk, 1 tablespoon of melted butter and 1 cup of charred corn kernels. Add the wet ingredients to the dry and stir to combine.
Place a nonstick pan over medium-high heat. Add about a tablespoon of coconut oil to the pan. Drop the batter into the pan ¼ cup at a time. Cook for about 4 minutes or until the edges get golden and bubbles form on the surface of the cakes. Flip and cook for another 1 to 2 minutes.
Garnish with the peach-ginger compote and mint mascarpone and serve immediately.
VISIT us:
LIKE us on FACEBOOK:
FOLLOW our INSTAGRAM:
Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
EATING - DRINKING - COOKING - RESTAURANTS - CHEFS
Recipe: How to make easy Johnny Cakes | CWF | 2023
Hi everyone!
Here is my recipe video for johnny cake! Many of you know that this is the good stuff back home on Sint Maarten/the Caribbean! I hope I can help some of you guys to make it in the comfort of your own home, especially those living abroad.
Here's what you will need:
1kg flour
1 tsp salt
4-8 Tbsps sugar
2 Tbsp baking powder
4 Tbsps melted butter
200 ml milk
260 ml water
Extra flour for frying
Of course Johnny Cake goes well with a good filling.
Check out my saltfish recipe here:
and my tuna salad recipe here:
Drop a comment below to let me know how the recipe turned out!
You don't want to miss out my posts on social media!
Check out my Instagram here:
Facebook Page here:
& Pinterest here:
Sweet Potato Pudding, Jamaican Style, Authentic & Delicious!!
This recipe of Jamaican Sweet Potato Pudding is one of the best tasting pudding hands down!
Authentic, no shorts cuts, the is just absolutely delicious!!
**Ingredients **
2-2 1/2 Pounds of Sweet Potatoes
1 pound of yellow or white Yam, or Dasheen
1 Coconut ( Blend to give 3 cups coconut milk)
1/4 Cup Grated Coconut
2 Cups Flour
2 Cups Sugar
1 tsp salt (optional)
4 tbsp melted butter or 1/4 cup
1 tsp freshly grated nutmeg
1 tsp mix spice
1 tsp cinnamon powder
1 tbsp molasses or 2 tsp browning
1 tbsp vanilla essence
1 tsp rose or almond water/ essence (optional)
1/4 cup soak raisins (optional)
Pinch of shredded ginger
*This recipe serves a 9inch baking container*
Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 hours covered, remove foil add coconut custard, bake for a remaining 40- 45 minutes or until done.
Or bake uncovered for 1 1/2 - 2 hours
Thank you for watching ????
Corn Bread, Dutch Oven, Corn Pone, Johnnycake, Yaller Bread Video Recipe, littleGasthaus
Texas Recipe, for cornbread, Dutch Oven Corn Pone, Johnnycake, Yaller Bread