Best 8 Johnnycake Spider Corn Bread Recipes

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In the realm of Southern comfort food, few dishes evoke nostalgia and warmth quite like Johnnycake Spider Corn Bread. This unique and flavorful bread, often referred to as "johnnycake" or "spider cornbread," has its roots in the culinary traditions of Native Americans and African Americans in the southern United States. Its distinct name is derived from the distinctive spider web-like pattern that forms on its crust during baking, creating a crispy and captivating texture. Whether served as a side dish, a main course, or a comforting snack, Johnnycake Spider Corn Bread has a special place in the hearts of many who cherish Southern cuisine.

Here are our top 8 tried and tested recipes!

GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)



Great-Grandmother Steinbeck's Johnnycake (Cornbread) image

This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box. She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.

Provided by Charles D. Kemp

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
½ cup white cornmeal
¼ cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup corn oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
  • Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
  • Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

Nutrition Facts : Calories 383.1 calories, Carbohydrate 52 g, Cholesterol 49 mg, Fat 16.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 1052.7 mg, Sugar 15.7 g

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD



Pa's Old-Fashioned Johnny Cake / Cornbread image

The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!

Provided by Debber

Categories     Quick Breads

Time 32m

Yield 1 large cake pan, 8-10 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups cornmeal, yellow
4 eggs
2 cups milk
1 cup oil

Steps:

  • Preheat oven to 425; grease a 13x9 pan.
  • Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
  • In another bowl, add eggs, milk, and oil all at once; blend well.
  • Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
  • Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
  • Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
  • Bake for 25-30 minutes--top will be golden-brown.
  • Serve with butter and maple syrup.
  • OPTION #1: Add 1 cup grated sharp Cheddar cheese.
  • OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
  • OPTION #3: Add 6 hard-boiled, chopped eggs.
  • OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
  • TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

JOHNNYCAKE (SPIDER CORN BREAD)



Johnnycake (Spider Corn Bread) image

Provided by Nancy Harmon Jenkins

Categories     side dish

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.

JOHNNY CAKE



Johnny Cake image

My sister couldn't eat enough of this cake. This is her favorite.

Provided by Carol

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 30.3 g, Cholesterol 17.9 mg, Fat 10.1 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 317.6 mg, Sugar 9.9 g

SPIDER CORNBREAD



Spider Cornbread image

Make and share this Spider Cornbread recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

2 2/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 -4 tablespoons sugar
2 eggs, beaten
2 cups milk
1/4 cup butter or 1/4 cup margarine

Steps:

  • Place cornmeal in a bowl. Sift in flour, baking powder, salt, and sugar. Mix well.
  • In a separate bowl, combine eggs and 2 cups of milk. Add approximately 1/2 of this to the dry ingredients.
  • Melt butter in a 10-inch skillet or round baking dish. Pour in batter and spread evenly.
  • Pour in remaining cup of milk/eggs over top. Do not stir.
  • Bake at once in a preheated 375°F oven for about 25 minutes or until inserted knife comes out clean.

Nutrition Facts : Calories 208.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 51.1, Sodium 322.8, Carbohydrate 31.4, Fiber 2.2, Sugar 3.4, Protein 5.3

JOHNNYCAKE BREAD



Johnnycake Bread image

We recommend using finely ground cornmeal to give these the ideal texture.

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.

NEW ENGLAND JOHNNY CAKE



New England Johnny Cake image

New England is famous for its Johnny Cake. Not as sweet as your typical Southern Cornbread, Johnny Cake is great with beans, stews, soups, chili and just about any meal you wish to serve it with. Also goes great with Mexican dishes!

Provided by Lindas Busy Kitchen

Categories     Breads

Time 40m

Yield 16 pieces

Number Of Ingredients 9

3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups yellow cornmeal
2 eggs, well beaten
1/4 cup white vinegar
1 cup evaporated milk (sweet milk)
1/4 cup shortening, melted

Steps:

  • Sift flour with baking soda, salt, and sugar.
  • Stir in cornmeal.
  • Combine eggs, vinegar, milk, and shortening. Add to dry ingredients, and stir just until dry ingredients are moist.
  • Turn into a greased 8x8x2" baking pan.
  • Bake at 400, for 30-35 minutes.

Nutrition Facts : Calories 121.3, Fat 5.4, SaturatedFat 1.8, Cholesterol 31, Sodium 180.4, Carbohydrate 15, Fiber 0.8, Sugar 1.7, Protein 3.2

JOHNNYCAKES



Johnnycakes image

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Provided by Kevin Ryan

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Yield 10

Number Of Ingredients 5

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Steps:

  • Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
  • Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your johnnycakes a better flavor and texture than cornmeal that has been sitting around for a while.
  • Grind your own cornmeal. If you have a grain mill, you can grind your own cornmeal. This will give you the freshest possible cornmeal and the best flavor.
  • Use buttermilk. Buttermilk helps to make johnnycakes light and fluffy. If you don't have buttermilk, you can use sour milk or yogurt instead.
  • Don't overmix the batter. Overmixing the batter will make your johnnycakes tough. Mix just until the ingredients are combined.
  • Cook the johnnycakes over medium heat. Medium heat will help to cook the johnnycakes evenly without burning them.
  • Serve johnnycakes with your favorite toppings. Johnnycakes can be served with butter, honey, syrup, or any other topping you like.

Conclusion:

Johnnycakes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your own taste. Whether you like them plain or topped with your favorite ingredients, johnnycakes are sure to be a hit at your next meal.

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