PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD
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
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.
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