Yankee Johnnycake
Submitted by Jenny39
Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.
YIELD
16 servingsPREP
10 minCOOK
30 minREADY
40 minThe johnnycake is as old as New England itself, and this version stays true to its no-nonsense roots.
Yellow cornmeal and flour get a quick sift together with baking soda and salt, then a beaten egg, tangy buttermilk, and a splash of oil bring the batter together in seconds. The key rule: stir, don’t beat. You want those dry ingredients just barely moistened for the most tender crumb.
This recipe swaps regular sugar for a sugar substitute, making it a smart option for anyone watching their blood sugar without giving up that golden, cornmeal comfort.
Cut into 16 squares and serve warm with a pat of butter or a drizzle of honey.
Kitchen Tips
- Stir the batter just until the dry ingredients are moistened. Overmixing develops gluten and gives you a tough, dense johnnycake
- If you don’t have buttermilk, stir 1 tablespoon of white vinegar into 1 cup of skim milk and let it sit 5 minutes
- For a crustier bottom, preheat the greased pan in the oven before pouring in the batter
- Regular sugar works just as well if you’re not following a diabetic diet. Use 1 tablespoon
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Prepare an 8” by 8” by 2” pan with vegetable oil coating.
Sift together all dry ingredients.
Combine egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened.
Pour into the prepared pan and bake 25 to 30 minutes.
Cut into 16 2- inch squares.
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