Apparently, versions of this recipe have been around since the 1700’s. I decided a recipe that was around that long must be good. It seems to be a cross between bread and cake and making it in a tube pan gives it a nice presentation. We ate it with butter and jam. I would definitely make it for guests to go along with a meal. The shape does not lend itself well to sandwiches so it is best served on the side.
3/4 C. milk
1/4 C. warm water
1 pkg. active dry yeast
6 T. butter, softened
3 T. sugar
3 C. flour
1 1/4 t. salt
Shortening or butter to grease the pan.
1. Measure the milk into a small saucpan and warm it over medium-low heat. Turn off the heat.
2.Measure the warm water into a small bowl. Add yeast and stir. Then stir the warm milk into the yeast and water.
3. Combine butter and sugar in a large mixing bowl. Stir them until creamy.
4. Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again.
5. Stir the flour and salt together in the medium mixing bowl.
6. Stir about 1 C. of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture.
7. Add more flour and beat the mixture. Then add more yeast and beat again. Continue adding yeast and flour in the same way beating the batter until it is smooth.
8. Cover the large mixing bowl with a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the towel. Stir the batter quickly to take out the air.
9. Use paper towels to grease the tube pan or round casserole dish with shortening or butter.
10. Pour the batter into the baking pan. Cover it with the towel. Let it rise for about 30 minutes, or until it has doubled in size. Preheat the oven to 350 degrees.
11. Remove the towel and bake the bread on the center oven rack for 40-45 minutes.
12. Cool 10 minutes in the pan. Use a butter knife to loosen the bread from the sides of the pan and turn it upside down to remove the bread.
I think this recipe is much older but I took it from the 1961 Betty Crocker Cookbook so I used that date.
1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)
Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.
I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.
1 pkg. yeast
1/4 C. warm water
1 C. cream style cottage cheese, heated to lukewarm
1 T. butter
2 T. sugar
1 t. salt
1/4 t. baking soda
1 t. instant onion, minced
2 t. dill seed
2 1/4-2 1/2 C. flour
Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.
From the kitchen of Ella Meyer and Virginia Twite
2 1/2 C. sifted flour
1 T. baking powder
1 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. mace or nutmeg
1/2 t. baking soda
1 C. chopped pecans
1/2 C. shortening
1 C. brown sugar
1 C. buttermilk or sour milk
3/4 C. mashed cooked pumpkin
Sift first 7 ingredients and add nuts to his mixture. Cream shortening and sugar. Add eggs and beat well. Combine buttermilk and pumpkin and add to shortening mixture. Slowly add dry ingredients. Spoon into a greased loaf pan and bake at 350 degrees for 75 minutes.
From the kitchen of Virginia Twite
This recipe came out of a Staley’s cookbook that I think is from the early 1940’s.
2 C. sifted flour
4 t. baking powder
1 t. salt
2 T. Staley’s Salad and cooking oil
7/8 C. milk or water
1/2 C. grated cheese
Sift together dry ingredients. Add grated cheese and mix well. Add oil to milk or water; add liquids to dry ingredients, and with knife or spatula make into a soft dough. Toss on slightly floured board, cut with biscuit cutter and bake 15 minutes in a hot oven. These are delicious with salads.
2 C. regular flour
1 t. baking powder
1/4 lb. butter
1 C. sugar
1 C. ripe mashed bananas
1 T. water
1/2 C. golden raisins
Cream butter and sugar. Add beaten eggs. Sift dry ingredients. Dissolve baking soda in water. Add all of the above with raisins and mashed bananas. Beat until smooth. Pour into greased loaf pan and let stand 20 minutes. Bake 1 hour at 350 degrees. (Personal note: I made this yesterday and in my oven, it took 1 hour and 10 min.)
From the kitchen of Ella Meyer