1 c Sifted all-purpose flour; 1 c Cornmeal; yellow 1 ts Baking soda 1/2 ts Salt Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten 1 c Buttermilk, made from skim -milk 3 tb Vegetable oil Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master
How To make Yankee Johnnycake's Videos
Easy Johnny Cakes
Make these delicious and Easy Johnny Cakes from scratch as a side dish or a meal to enjoy with your favorite stuffing or spread. Taste a little bit of the Caribbean at home. Try these quick and simple cakes with any occasion and eats, together with family, friends or for a party of one...
Ingredients: 500 g / 4 cups flour 1/2 tablespoon baking powder 1/2 - 1 teaspoon salt 2 tbsp / 30 g butter 250 ml / 1 cup water (or swap for half-half water & milk) frying oil
Optional: 1 tablespoon sugar 1 egg, beaten
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New England Johnny Cake
A recipe for New England Johnny Cake from my grandma's recipe box. Slightly sweetened with molasses, but mostly savory.
Find the full recipe on the website
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Johnny Cakes
Fast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on speed of service versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal. By making speed of service the priority, this ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional sit down restaurant). For those with no time to spare, fast food became a multibillion-dollar industry.
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In The Kitchen: Johnnycakes
Chef Bob Burke from Pot au Feu joined us this morning to show us how to make his version of the Johnnycake. The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Johnny Cakes
Cerine makes Johnny Cakes
Well, I tried to be a loving wife! Maybe next week ;-)