I’ve yet to tackle cornbread or jonnycakes on this blog, and for good reason: this is an area of great contention. Everyone has a great cornbread recipe they righteously defend, and the same is true for jonnycakes. For many, love of the latter even extends to the right kind of cornmeal to use. Perhaps one day I’ll have an informed opinion on jonnycakes (while, on the other hand, I’m no exception to the cornbread rule!), but in the meantime, this cake recipe from The Bryant House Restaurant, courtesy of Bon Appetit, will have to do.
Servings: 8; Prep Time: about one hour (15 active; 45 baking)
- 1/4 c. vegetable oil, plus more for pans
- 1 1/4 c. all-purpose flour
- 3/4 c. cornmeal (they recommend using very fine cornmeal)
- 1/4 c. granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 c. whole milk
- 1/4 c. mild-flavored (light) molasses
- 1 tablespoon maple sugar or raw sugar
Heat oven to 325 degrees. Lightly oil two 5 x 2 1/2″ loaf pans (or 8 1/2 x 4 1/2″ loaf pans). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 c. oil, and whisk in dry ingredients. Divide between pans. Sprinkle with maple sugar.
Bake breads until golden and a tester inserted in the center comes out clean, 40-45 minutes for small loaves and 50-55 for the large loaf. Transfer pans to a wire rack and let cool for 10 minutes before turning out.
Note that the breads can be made one day ahead. Just store them wrapped tightly at room temperature.