Thursday, October 9, 2008

J = Johnny and Jello Cakes

I've never tried the following Johnny cake recipe, but I've always been fascinated with this type of griddle cake. I make cornmeal waffles last weekend, and if these are anything like them, they have to be great! The Jello cake is an old standby at our house. If we need to take a dessert somewhere and I'm feeling less than ambitious I'll take this because it's delicious!

johnnycake; johnny cake, jonnycake
Thought to be the precursor of the pancake, the johnnycake dates back to the early 1700s. It's a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Today's johnnycakes often have eggs, oil or melted butter and leavening (such as baking powder) added. Some renditions are baked in the oven, more like traditional cornbread. Also called hoe cake or hoecake. (

1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1 1/3 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.

Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.

Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.

Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Jello Cake

1 white or yellow cake mix
1 package of any fruit flavor jello - I prefer wild strawberry or raspberry
1 container whipped topping

Prepare cake mix as directed on box for a 9x13 in. pan. Once cake is removed from oven poke top of cake with fork at 1 inch intervals. While cake cools combine package of jello with 1 c. boiling water and stir until dissolved. Pour over cooled cake and refrigerate for about an hour. Top cake with whipped topping.

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