CORN BREAD recipe from Tunes & Wooden Spoons    

Watch Mary Janet MacDonald make corn bread in her Cape Breton kitchen in Port Hood, Nova Scotia.

Written instructions below the video. Recipe is attached. 

Corn Bread/Johnny Cake

(This recipe calls for buttermilk. If you have no buttermilk add 1 tablespoon lemon juice or 1 tablespoon white vinegar to 1 cup of milk and let it sit for 5 minutes).

Prepare an 8x8 pan by spraying and lining with parchment paper.

Dry Ingredients:

• ¾ cup all-purpose flour
• 1 ¼ cup cornmeal
• ½ teaspoon baking soda
• ½ teaspoon salt

Mix dry ingredients with a whisk and set aside.

Melt ½ cup butter or margarine and add ½ cup white sugar until combined. (If you want less sugar – just add ¼ cup)

Add 2 eggs and whisk all together until combined.

Add 1 cup buttermilk and whisk slowly.

Add dry ingredients and mix slowly with a whisk and then switch to spatula until just combined.

Pour into the prepared 8x8 pan and spread evenly in pan.

Bake at 350 for 35-40 minutes until golden around the edges and a cake tester/toothpick comes out clean. Remove from the pan, and remove the parchment paper, and let it cool for 30 minutes before cutting into squares.

Spread with butter and/or molasses – goes great with homemade beans or chili!

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