Yankee Johnnycake
Yield
16 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar substitute
equivealent to 1 tablespoon sugar |
|
| 1 | each |
eggs
medium beaten |
|
| 1 | cup |
buttermilk
made from skim milk |
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar substitute
equivealent to 1 tablespoon sugar |
|
| 1 | each |
eggs
medium beaten |
|
| 237 | ml |
buttermilk
made from skim milk |
|
| 45 | ml |
vegetable oil
|
|
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.
