Classic cream Johnnycake recipe with cornmeal
Discover the perfect cream johnnycake recipe! This soft, golden delight blends rich cream with a touch of sweetness, creating a fluffy texture that melts in your mouth. Whether for breakfast or dessert, this timeless treat is sure to please everyone.
Ingredients
1 pint of sour cream
2 cups of cornmeal
6 eggs
2 cup of sugar
1 teaspoonful of soda. A little salt
1 cup of white flour
Instructions
1.Prepare the dry ingredients:
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking soda, sugar, and salt. Mix thoroughly to ensure even distribution of all dry ingredients.
2.Mix the wet ingredients:
In a separate bowl, beat the eggs until they are well combined.
Add the sour cream and vanilla extract (if using) to the beaten eggs. Stir until the mixture is smooth and homogenous.
3.Combine wet and dry ingredients:
Gradually pour the wet mixture into the bowl with the dry ingredients.
Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake dense.
4.Incorporate the baking soda:
The baking soda will react with the sour cream to help the cake rise and become fluffy. Ensure it's evenly distributed throughout the batter.
5.Transfer to baking pan:
Pour the batter into the prepared baking pan.
Spread it evenly using a spatula to ensure uniform baking.
6.Bake the cake:
Place the pan in the preheated oven.
Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
