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Johnny Cake Cornbread stacked on wooden cutting board

Johnny Cake Cornbread

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. In a large mixing bowl, stir together dry ingredients: cornmeal, baking powder, baking soda and salt.
  2. Add eggs and mix.
  3. Stir in corn, cooking oil and sour cream/ yogurt
  4. Pour into a greased 9x13 cake pan. Bake at 400℉ for 40 minutes until browned and toothpick comes out clean.
  5. Serve with butter. Sit down and enjoy with soup or chili.