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Sour Cream Johnny Cake
by Winston Schell
I recently found a recipe for something my mother used to call "Johnny Cake". Most cookbooks talk about "Corn Bread" or "Corn Cake" and most use buttermilk. The following recipe is now kitchen-tested to rave reviews. I got the basic recipe in the back of a slow cooker recipe book. However, you DO NOT need a slow cooker to make this treat.
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Equipment |
8 inch round cake pan (A square one would probably work too!)
2 mixing bowls and a wooden spoon
Measuring cups and spoons
A metal whisk or an energetic fork
Toothpicks or your favorite cake tester and oven mitts
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Ingredients |
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 1/2 cups of sour cream
2 eggs (At room temp)
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Process
(We do still value the Process. Right?) |
Place the oven rack (where the cake will go) in the top half of the oven. Preheat oven to 425 degrees F
Whisk all the dry ingredients together in a bowl. Whisk and whisk. In a different bowl, whisk the eggs and sour cream. Make it creamy. Stir the egg mixture gently into the dry ingredients. This is the ugly stage. It doesn't look like much. Lumpy. If it seems too dry, add a bit more sour cream. However, the batter should not be slurpy.
Pour a tablespoon or so of vegetable oil into the cake pan and spread around the bottom and the sides with a paper towel. Put the greased pan in the preheated oven for three minutes. Take it out carefully, put on the counter, then spoon the batter mixture in. Smooth out the mixture. Don't pack it down.
Bake in the oven for 20-25 min. Check after 20 min. Toothpick test. Wet = bad. Dry = good. If only life were this simple.
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Serving |
Cut into wedges. Serve with butter or syrup or fruit. The plain wedges are also at home beside a plate of GONZO.
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