Name: Johnny Cake Cornbread
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 cups Cornmeal; 2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp salt; 4 eggs; 1 can cream style corn or two cups freezer corn; 1/2 cup cooking oil; 2 cups sour cream or Greek yogurt

This simple staple comfort food is soft and moist. Johnny Cake Cornbread is lip-smacking, cheery yellow. What better way to pair a scrumptious chili or beef barley soup than with this simple corn bread. And how convenient if you’ve made your own freezer cream corn to add to this recipe.

pieces of johnny cake cornbread stacked on a wooden cutting board

Sometimes I just crave this corn based carbohydrate comfort food, topped with butter. I may have made this once or twice on its own, for lunch for the kids and me. Guilty pleasures, but not too guilty!

How To make Johnny Cake Cornbread

Jump to Recipe

Ingredients of Johnny Cake Cornbread, including four eggs, can of cream-style corn, and yogurt on a placemat — Some Johnny Cake Cornbread ingredients. That’s my homemade yogourt!

Start with your dry ingredients: Stir cornmeal, baking powder, baking soda and salt in a large mixing bowl.

mixing bowl with cornmeal, baking powder, baking soda and salt, on placemat

Add in eggs and mix. Stir in corn, cooking oil and sour cream or Greek yogurt. I have used both sour cream and yogurt with success in this recipe, but the thicker the yogurt, the better. Otherwise, the batter will be thin, and will take longer to bake.

Freezer Corn

My mom passed on this simple recipe for Freezer Cream Corn. If you’ve grown your own corn (peaches and cream is my favourite!) or grabbed a few dozen ears from a roadside stand or farmers’ market, this is a great way to preserve it.

Cut corn off the cobs with a large, sharp knife (end to end). Bring all the ingredients to a boil. Cook for three minutes. Cool, put into freezer bags, and freeze. How simple is that?! The detailed instructions are below.

Back to Johnny Cake Cornbread

Pour Johnny Cake Cornbread batter into a greased 9×13” pan. I like my glass pan with snap on lid for easy storage of leftovers. Bake for 40 minutes at 400°F, until brown and the toothpick comes out clean. Serve with butter. Sit down and enjoy!