Johnnycakes

[seawitch]

We eat very little in the way of packaged foods but one guilty habit is those little Jiffy cake mixes for cornbread.  I just looked at the list of ingredients for it though and didn't really dig it.  Is there a recipe for which the ingredients can be bought in bulk?  TIA!

[chattyprincess]

We have an addiction to said Jiffy mix...seriously I was raised on it, its cheap and GOOD. That being said I totally agree with you and having tried 5 or so different recipes. I just saw a recipe that looks really good from food network, while a bit untraditional in the preperation it looks really good!

http://www.foodnetwork.ca/ontv/hosts/Michael-Smith/recipe.html?dishID=8544&hostid=23495 

[chattyprincess]

I wanted to add that with that ingredient list the price should still be reasonable!

[seawitch]

Those look pretty good!  :)  I'll have to try it out and let you know how it went.

[Bantams]

Here is my favorite cornbread recipe:

Skillet Cornbread (Greg Atkinson, Seattle Times)

Makes one 10-inch round

The hot skillet causes the batter around the edges of this cornbread to bake more quickly than the center so you get a crisp brown crust around tender yellow cornbread. If you can find whole-grain cornmeal, it has a more pronounced flavor than the more refined plain yellow stuff.

1 cup unbleached white flour

1 cup cornmeal, preferably whole-grain

1 tablespoon baking powder

1 teaspoon kosher salt

1 egg

1/3 cup brown sugar

1/3 cup corn oil or canola oil, plus 2 tablespoons for the pan

1 cup milk

1. Put a 10-inch cast-iron skillet in the oven and preheat the oven to 400 degrees.

2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder and salt.

3. In a separate, medium-sized mixing bowl, whisk the egg with the sugar and oil until the mixture is perfectly smooth, then whisk in the milk.

4. Add the egg-and-milk mixture all at once to the flour-and-cornmeal mixture and stir just until the dry ingredients are moistened. Do not over-mix; there is no need to stir out all the lumps.

5. With a hot pad, take the pre-heated cast-iron skillet out of the oven and pour in the 2 tablespoons of oil. Gently swirl the skillet so that the oil covers the inside surfaces. Transfer the batter to the oiled skillet and bake until the bread is puffed in the center and golden-brown on top, about 15 minutes. Cut into wedges and serve hot.

And here is a very good one for Johnnycakes (from the Culinary Institute of America):

I think you'll want to scale it down - this makes about 60 small ones.

Ingredient                                            Amount

Cornmeal                                                    3   Cups

AP flour                                                      1   Cups

Baking powder                                           1   tsp.

Sugar                                                          ¼   cup

Salt                                                              1   Tbsp.

Eggs                                                             4   ea.

Milk                                                      16-20   oz.

Vegetable oil or melted butter                       ½   Cup

    Combine the corn meal, flour, and baking powder and add salt, eggs and milk and whisk until smooth. Add the oil/butter and whisk until completely smooth.      Let rest 20 minutes before using.    Use a cast iron skillet and a bit of butter.  They should be golden brown on both sides and very thin.

Delicious served with a mushroom cream sauce! (or for breakfast)

[seawitch]

OK here's a silly question... If I don't have a cast iron skillet (and no plans to get one) can I still make these in something else?  How does the recipe get affected if it's in say, a regular stainless steel pan? 

[Bantams]

Good question.  It doesn't really matter! (tradition, I guess)

Kelsey

[chattyprincess]

Or you can use a pie pan.