Johnnycake (Spider Corn Bread)

By Nancy Harmon Jenkins

Published July 13, 1985

Total Time
30 minutes
Rating
3(21)
Comments
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Ingredients

Yield:Six to eight servings

  • Vegetable shortening to grease the pan

  • 1 cup unbleached white flour

  • 4 teaspoons baking soda

  • 3 tablespoons sugar

  • ½ teaspoon salt

  • 1 cup yellow cornmeal

  • 2 eggs

  • 1 cup buttermilk

  • ¼ cup butter, melted

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

34 grams carbs; 56 milligrams cholesterol; 226 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 693 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees. Lightly grease the bottom and sides of a 10-inch iron spider (skillet).

  2. Step 2

    Mix together the dry ingredients.

  3. Step 3

    Beat the eggs, mix with the buttermilk and then with the melted butter. Add to the dry ingredients and mix well.

  4. Step 4

    Pour into the greased spider and bake in the hot oven for 25 minutes, until the top is brown and crusty. Serve immediately, cut into pie-shaped wedges.

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Ratings

3 out of 5
21 user ratings
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Comments

MJK

Heartily agree that 4 tsp. baking soda is WAY too much. First try was inedible, so strong was the taste of baking soda. My guess was that it was an error and that baking powder was meant. I tried it again using 4 tsp. of baking powder and whole wheat flour instead of unbleached. It was moist and delicious.

matt r

The baking soda was really excessive, leaving a foul taste. I recommend 3 tsp of baking powder instead. Also I grew up eating this as a cake not a side; I think it needs more sugar.

SBM

This was a disaster — oven temp too high and way too much baking soda. Tossed it out and reverted to my grandmother’s recipe that had all the same ingredients but more buttermilk and flour, far less baking soda. And baked at 350 degrees, perfect in 25 minutes!

Marcy

Wish I had read these comments first! Inedible! Too much soda. And yes the cooking time could be less.

matt r

The baking soda was really excessive, leaving a foul taste. I recommend 3 tsp of baking powder instead. Also I grew up eating this as a cake not a side; I think it needs more sugar.

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