| |
|
| What You Need: |
|
|
|
1 tablespoon butter, softened, plus tablespoons butter, melted and cooled
2 eggs
2 cups buttermilk
2 tablespoons honey
˝ cup unsifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups yellow cornmeal
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 425°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 9-bY-9-by-2-inch baking dish. Set the dish aside.
|
2. In a deep mixing bowl, beat the eggs to a froth with a wire whisk. Beat in the buttermilk and honey, then add the flour, baking soda and salt.
|
3. When the batter is smooth, beat in the cornmeal about ˝ cup at a time. Stir in the 2 tablespoons of cooled melted butter and pour the balter into the buttered dish, spreading it evenly and smoothing the top with a rubber spatula.
|
|
4. Bake the Johnnycake in the middle of the oven for about 20 minutes, or until the cake begins to pull away from the sides of the dish and the top is golden brown and crusty. Serve the Mormon Johnnycake at once, directly from the baking dish.
|
|
| |
| Serving Size: one 9-by-9-inch cake |
|
|
| |
|
|
|
|
|
|
