JOHNNYCAKE (SPIDER CORN BREAD)
Provided by Nancy Harmon Jenkins
Categories side dish
Time 30m
Yield Six to eight servings
Number Of Ingredients 9
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.
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Ahsan Tahna
[email protected]This Johnnycake is so moist and flavorful.
Prem Gc
[email protected]I love the crispy edges of this Johnnycake.
Mihnea Dima
[email protected]This Johnnycake is the perfect side dish for a summer barbecue.
Sengila Deta
[email protected]I love making this Johnnycake for potlucks and picnics. It's always a hit with everyone.
vobo ghure
[email protected]This Johnnycake is a great way to get kids to eat their vegetables. I sneak in grated zucchini or carrots, and they never even notice.
Akas Das
[email protected]I'm gluten-free, and this Johnnycake recipe is a lifesaver! It's the only cornbread recipe I've found that I can eat.
wee robert
[email protected]This Johnnycake is the perfect way to use up leftover cornmeal. It's a great way to reduce food waste.
Mason Wickert
[email protected]I love the versatility of this Johnnycake recipe. I've made it with different types of cornmeal, and I've also added different mix-ins, like cheese, bacon, and jalapeños.
James Green
[email protected]This Johnnycake is so good, I could eat it every day! It's the perfect comfort food.
you & me
[email protected]I've been making this Johnnycake recipe for years, and it's always a crowd-pleaser. It's the perfect side dish for any meal.
Brianna Thomas
[email protected]I'm a big fan of cornbread, and this Johnnycake recipe is one of my favorites. It's simple to make, and it always turns out delicious.
imtiaz sarif
[email protected]I made this Johnnycake for breakfast this morning, and it was the perfect start to my day. It was hearty and filling, and it kept me going all morning long.
MD TAMIM AHMOD
[email protected]This Johnnycake was a hit with my family! They loved the crispy crust and the soft, moist interior. I'll definitely be making this again for our next family gathering.
Kamran Raja
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this cornbread without any problems.
Ali Yahya
[email protected]I've tried many Johnnycake recipes, but this one is by far the best. The cornmeal gives it a great texture, and the honey and butter add just the right amount of sweetness.
Azeem Brohi
[email protected]This Johnnycake recipe is a keeper! The cornbread was moist and flavorful, with a crispy outer crust. I'll definitely be making this again.