Johnnycake 2 RecipeTagged in Bread
To prepare this Johnnycake Recipe 2, first make a sponge of the first three ingredients. Cream together the shortening, sugar, and egg, and add to the sponge after it has become light. Also add the milk, salt, and cornmeal, and beat well together. This should make a thick batter. Spread in an oiled pan in which it will be about three-fourths inch thick (a pan 8 x 12 inches is about the right size). Set in a warm place, and allow it to rise about one-eighth inch, not more, then bake.
The sponge for this johnnycake may be set at night, using one-fourth yeast cake.
- 2 cups warm skim milk
- or whole milk
- 1 cake compressed yeast
- ? pound sifted bread flour
- or Graham that is real wheat meal
- 1 egg
- 1/3 cup warm milk
- 2/3 cup sugar
- 2/3 cup of a lardlike vegetable shortening
- 4 teaspoons salt
- 2? cups cornmeal
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